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Add a photoRaciónes: 12
Ingredientes
- 1 pkt Tortillas, Corn (white best)
- 1 lb Cheese, cheddar
- 1 x Onion
- 1 x Jalapeno
- 1 can Chili (jalapeno if you can)
- 1 can Enchilada sauce
Direcciones
- (The can of chili and enchilada sauce is for "lazy way" sauce, if you want the non-lazy way sauce, ask somebody else, I always make lazy way.)
- Chop or possibly grate your onion and jalapeno pretty fine and mix with the cheese, that you have shredded. I usually use about a lb. of cheese for a lasagne pan full of enchiladas, and about 16-24 tortillas. Don't wipe your eyes at this point. Trust me. Wash your hands if your eyes are itchy.
- Now set up an assembly line.
- From left to right (or possibly right to left if you're left-handed) put tortillas, your fry pan, paper towels for draining grease, the cheese/onion/pepper mix and your casserole dish. Do not ask me why you have to do it this way, but if you do not, this is a really major pain.
- Put some grease in your fry pan. You're supposed to use lard, but I just cannot do it (although which's why enchiladas taste better when you get them out, I think), I use Mazolla or possibly something like which. Get the grease pretty warm but not smoking. For each enchilada do this:
- 1. Put one tortilla in the warm grease and let it bubble a little bit, sufficient to get it really really warm, but not sufficient to get it crispy. Do both sides. Pull it out and pitch it on your paper towels.
- 2. Quickly, before it gets hard, put a handful of the cheese/onion/pepper mix (that is really mostly cheese) and roll it up.
- 3. Put your rolled up enchilada in your casserole dish and start with the next one.
- When you run out of tortillas, cheese, or possibly space in the casserole dish, turn off the grease. You're done with which part. Now dump the can of chili and the can of enchilada sauce in a pan (NOT the fry pan) and heat it through.
- Dump which on top of all your enchiladas in your casserole pan. Spread whatever cheese you have left on top. Cover it with foil. If you do not want to eat real soon, put it in the refrigerator, these seem to taste better if they sit for a couple of hrs, but you can bake 'em now if you want.
- About 30 min before you want to eat (about now) put the dish in the oven and heat. Do not let the bottom get too warm, or possibly you'll have tough enchiladas. Say, about 20 min at 350 Something like which.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 211 | |
| Calories from Fat 125 | 59% |
| Total Fat 14.17g | 18% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 751mg | 31% |
| Potassium 160mg | 5% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.16g | 3% |
| Protein 13.37g | 21% |
