Mexican Food Recipes

My husband’s birthday party is tomorrow, and I am doing Mexican food. I want to make some cheese enchiladas because they are our favorite, and one of our guests is a vegetarian. I would like something that doesn’t have too many ingredients (no more than 10) but that still tastes delicious. Thank you in advance!

CHEESE ENCHILADAS

1 doz. tortillas
1 1/4 lbs. grated cheese
1 med. onion, chopped
1 tsp. whole leaf oregano
3 tbsp. olives, chopped
2 (12 oz.) jars enchilada sauce

To 1 pound grated cheese, add 1 medium onion, 1 teaspoon oregano and 3 tablespoons chopped olives and mix. Soften tortilla in hot fat until it begins to huff and puff, then dip each one in hot sauce. To each dipped tortilla, add a portion of the cheese filler and roll. Place all the enchiladas, rolled and filled, in a pan. Cover with the remaining enchilada sauce and garnish with grated cheese. Place in oven and heat until cheese melts.

OR

SOUR CREAM & CHEESE ENCHILADAS

1 pt. sour cream
12 oz. shredded Jack cheese
4 oz. can diced green chilis
1 c. sliced black olives
1 doz. 8" flour tortillas
10-12 oz. can enchilada sauce
2 c. shredded Cheddar cheese

Mix first 4 ingredients in a large bowl. Spread 1/2 cup of mixture in a line on each tortilla and roll up. Place in an 8 x 12 inch pan. Pour enchilada sauce evenly over top. Sprinkle with Cheddar cheese and bake at 350 degrees for about 30 minutes until hot and bubbly.

OR

CHEESE ENCHILADAS

1 can mushroom soup
1 can refried beans with chiles
1 can enchilada sauce, hot or mild
1 lb. hamburger
Approximately 1 lb. Co-Jack cheese
1 pkg. flour tortillas

Brown hamburger; drain. Mix mushroom soup, refried beans, and enchilada sauce in frying pan and heat. When mixture is hot, stir in hamburger.
Wrap grated cheese in flour tortilla. Place in mixture. Repeat. Sprinkle grated cheese on top. Cover and simmer until cheese is melted.

OR

CHEESE ENCHILADAS

12 tortillas
1/3 c. salad oil
1/2 c. chopped onion
1 (10 oz.) can enchilada sauce

CHEESE SAUCE:

1/4 c. butter
1/4 c. flour
1/2 tsp. salt
2 c. milk
6 oz. (1 1/2 c.) cheese
1/4 tsp. paprika

Fry tortillas in hot oil for 5 seconds on each side. Dip in enchilada sauce; spoon some of cheese sauce inside and roll up. Place seam side down in a baking dish. Combine remaining cheese sauce and enchilada sauce; pour over tortillas. Bake at 350 degrees for 25 minutes.

OR

CHILE AND CHEESE ENCHILADAS

1 1/2 c. each sour cream and sm. curd cottage cheese
1 env. (1 oz.) instant onion soup
1 c. finely chopped green onion
Salad oil
12 corn tortillas
About 1 lg. can (7 oz.) green chiles, seeded and cut in 12 thick strips
1 lb. Jack cheese, shredded
1 can (10 oz.) enchilada sauce

In a bowl combine sour cream, cottage cheese, onion soup and green onions; set aside.
In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total. Drain.

Spoon about 1/4 cup of the sour cream mixture down the center of each tortilla, top with 1 green chile strip. (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.) Roll up and place side by side, seam down, in 9×13 baking pan.

Spoon remaining cream mix evenly over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all. Bake uncovered; 350 degrees, 30 minutes until bubbly. Let stand 5-10 minutes. 6 servings.

JM

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