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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My own creation and a hit at parish potlucks... Even the Hispanic ladies ask for the recipe. One couldn't ask for a higher compliment! Ingredients:
8 ounces sharp cheddar cheese, cubed 1-inch |
8 ounces monterey jack cheese, cubed 1-inch |
2 cups sharp cheddar cheese, shredded |
2 (15 fluid ounce) cans hatch brand fire roasted tomato enchilada sauce (medium hot) |
1 large yellow onion, coarsley minced |
1/3 cup pickled jalapeno pepper, finely minced |
1/2 cup corn oil |
1/4 teaspoon salt |
16 corn tortillas |
Directions:
1. Preheat oven to 350°F
2. Lightly grease a 9x13 inch glass casserole dish.
3. Combine the minced onions and jalapenos.
4. Pour both cans of enchilada sauce into a 2 quart sauce pan, bring to a boil, immediately reduce heat, stir and simmer for 2 minutes Remove from heat.
5. Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly. Save remaining sauce.
6. In a large skillet, over the Med-High setting, heat corn oil. When the oil is hot add 3 corn tortillas at a time, sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds (or until soft - do not allow them to get crisp). Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish.
7. Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt. Pour another 1/2 cup of sauce over cheese. Repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt.
8. Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly -do not allow to brown. Remove from oven and allow to rest 5 minutes.
9. Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread.
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