How to make the best cheese enchiladas with homemade enchilada sauce, a tribute to my dad who recently passed away.
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▶︎ Double Grill Pan
▶︎ 8 x 8 Pyrex Baking Dish
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How to make my homemade enchilada sauce:
Here is a gluten free version of enchilada sauce:
Another favorite recipe of my dad’s, chile rellenos:
Ranchero Sauce to go on chile Rellenos:
How To Make The Best Cheese Enchiladas
Mild cheddar cheese, grated
½ cup yellow onion, finely diced
Extra light olive oil
Preheat oven to 400 degrees F.
Heat the enchilada sauce if you made it ahead and it’s cold. Do so by placing it in a frying pan just large enough to lay a corn tortilla into it flat.
Heat another small frying pan over medium heat and add about ¾ of an inch deep of olive oil to the pan. Wait until the oil is hot, about 350 degrees F. and it shimmers. One way to test the oil temperature is to dip a corn tortilla into the oil with tongs. If the tortilla bubbles up immediately, the oil is hot.
Once the oil is hot, use tongs to dip or lay 2 tortillas into the oil for 2 to 3 seconds and then hold the tortillas up over the pan of oil to allow the oil to drain off.
Place the tortillas into the warmed enchilada sauce to coat. Then lay the tortillas on a tray and let them cool to touch. Add a generous sprinkle of cheddar cheese across the middle of the coated tortilla and a sprinkle of onion.
Roll the tortilla over and tuck and roll to complete a nice tight enchilada. Grab the seam on the bottom while your pinky fingers cover the ends of the enchilada so the cheese doesn’t fall out as you lift it to place it on your baking dish. Ladle enchilada sauce over the entire enchilada(s). Top with more cheese and onion.
Place in the oven and bake for 10 minutes or until the sauce is bubbly all around and the cheese is melted. Server with refried beans, Spanish rice and a nice salad with my apple cider vinegar dressing: for a complete and delicious Mexican meal.
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