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Glutenfreeda's Recipe Index
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Cheese Enchiladas

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

For the enchilada sauce:
10 dried Ancho chiles
2 cups hot water
1 garlic clove
1/4 cup vegetable oil
1 teaspoon dried oregano
1/4 teaspoon ground cumin seeds
1 cup tomato sauce

For the enchiladas:
1/2 cup ricotta cheese
3 cups Monterey Jack cheese, grated (divided)
3 Tablespoons cilantro, choppped
1/2 cup onion, finely chopped

1/2 cup vegetable oil
12-14 corn tortillas
1/2 cup black olives
Sour cream

Directions

Make the enchilada sauce:
Preheat the oven to 400°F. Place the chiles on a baking sheet in an even layer and toast in the oven for 3-4 minutes. Discard the stems and seeds. Place the chiles in a bowl and cover with hot water. Soak for about 10 minutes or until soft.

Place the chiles and water in a blender along with the garlic, 1/4 cup oil, oregano and cumin. Process until smooth. Pour the mixture into a large saucepan and add the tomato sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.

Preheat the oven to 350°F.

While the enchilada sauce is simmering, prepare the filling. In a medium bowl, stir together the ricotta cheese, 2 cups Monterey Jack cheese, cilantro and onion. Season to taste with salt and freshly ground black pepper.

Pour 1/2 cup vegetable oil into an 8-inch skillet. Heat over medium high heat. When the oil is hot, dip the tortillas into the hot oil. Fry the tortillas just a few seconds on each side or until they bubble and are limp - do not fry crisp. Layer the tortillas between paper towels.

Pour about 1 cup of the enchilada sauce into a 8x11 baking dish - spreading to coat the bottom. Pour 3/4 cup of enchilada sauce into a cake pan just larger than the tortillas. Dip a tortilla into the enchilada sauce (in the cake pan) and turn to coat both sides. Lay the sauce-dipped tortilla out in the baking dish and generously spoon the ricotta filling into the center. Turn the tortilla over the filling, roll and place (with the flap pointing down) in the baking pan. Repeat the process with the remaining tortillas. Ladle 1 cup of enchilada sauce over the top of the enchiladas and sprinkle the top with the remaining Monterey Jack cheese. Top with black olives. Bake the enchiladas for 15-20 minutes or until thoroughly heated and the cheese is bubbling. Let cool briefly and serve with sour cream (optional).

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