Blue Corn Cheese Enchiladas

INGREDIENTS                                                  QUANTITY

Monterrey Jack cheese inches                   4 cups + 1 cup

Chopped red onion                                              1 cup

Blue Corn Tortillas, soften                                 8-10 ea.

Vegetable oil                                                         1 cup

Enchilada Sauce                                                 1.5 cup

 

PROCEDURE

1. Under medium heat, using a medium size pan, heat oil.

2. Using tongs to hold the tortilla, dip quickly in the oil, and set aside.

3. Repeat the procedure for the rest of tortillas.

4. Cover with plastic wrap.

5. Mix 4 cups of the Monterrey jack cheese and chopped red onion in a mixing bowl.

 

TO ROLL ENCHILADAS

1. Distribute 4-5 TB. of the jack cheese and red onion mixture the length of the tortilla and roll up.

2. Repeat the procedure for each of the tortillas.

3. Place rolled enchiladas in a 9 x 13 baking pan.

4. Pour enchilada sauce on the top of the enchiladas.

5. Distribute the remaining cup of jack cheese evenly over the sauce.

6. Cover with foil.

7. Bake in a preheated oven (350°) for 12-15 minutes or until cheese is melted inside of enchiladas.

 

Note: non-oil option to soften tortillas:

Place the tortillas in the center of a clean kitchen towel, fold the corners to the inside, invert the kitchen towel on a plate, microwave for 2 min. Caution: do not open the towel immediately; let rest for 3-4 minutes, until steam disappears.