cheese enchiladas

Isabel Orozco-Moore’s cheese enchiladas roll supplied shredded Mexican-blend cheese inside selected corn tortillas. Ready red enchilada sauce coats the baking dish and tortillas, with the remaining cheese melting over the top. She presents them as a Mexican dinner.

A quarter-cup of the same one-and-a-quarter-cup sauce total spreads over a large baking dish. The eight corn tortillas wrap in a damp paper towel and warm in the microwave for one minute, turning halfway through until pliable. The selected light cloth keeps the remaining tortillas warm during filling.

Each tortilla receives about three tablespoons of cheese. The tortillas roll tightly and sit seam-side down in the prepared dish. The remaining cup of sauce pours over them, and the remaining cheese from the two-and-a-half-cup total covers the top.

The enchiladas bake at the source’s stated oven setting for fifteen to twenty minutes, until the cheese on top has melted. This oven method finishes the rolled tortillas together in their sauce.

They are served immediately with desired toppings. The selected optional garnishes are supplied diced onions, chopped cilantro, shredded lettuce and a drizzle of sour cream. Orozco-Moore connects this recipe with a cheese-enchilada dinner her mother regularly makes.