Cheese Enchiladas for Oamc |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I needed something to use up some extra cheese and tomato sauce after a long day of cooking. These can be made up and thrown in the freezer for a future meal. Ingredients:
24 corn tortillas |
2 cups cheddar cheese, shredded |
2 cups monterey jack cheese, shredded |
2 cups sour cream |
1 cup onion, chopped |
2 cloves garlic, crushed |
2 (8 ounce) cans tomato sauce |
2 (4 ounce) cans chopped green chilies |
1/2 teaspoon ground cumin |
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded |
Directions:
1. Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2 .
2. Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
3. Freeze.
4. To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.
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