I didn't have anything to eat for dinner.,. poor me.
I had picked the first Anaheim chile from my garden.
So I made a small batch of 8 cheese enchiladas and one chile relleno. Mmmmmmmm!!
The batch of enchiladas is considered small
because I usually make 25-30 at a time.
1 lb block Colby Jack cheese (aka marble)
1-2 cups shredded Cheddar or Colby jack
Thin, white corn tortillas (do not chill, they will crack)
GREEN* enchilada sauce, 4 15 oz cans (only open as needed)
- Start by cutting the block of cheese in half
- Cut each of the halves in half so each is only half an inch or so thick
- Then cut into as many “fingers” as you need
- Meanwhile, heat small amount of oil in a skillet.
- Pour a few tablespoons of enchilada sauce into bottom of a 13”X9” backing dish.
- Pour ½-1” of enchilada sauce into a pie plate or other flat dish
- Using tongs, place tortilla into oil, just enough to heat, do NOT allow to get at all crisp. Turn over and remove.
- Immediately drag thru the enchilada sauce that is in the pie plate and then place into 13”X9” pan
- Lay a piece of cheese near the edge of the tortilla and roll up (careful, can be very hot)
- Wedge rolled enchilada along one edge of baking dish
- Repeat until you’ve used up all your cheese fingers, smooshing
Enchiladas against each other… 24 WILL fit in the pan,
consider that the cheese has a flat side, so turn so it fits the best
· Sprinkle 1+ cup of shredded cheese over all
YOU MAY COVER AND PLACE IN REFRIGERATOR UNTIL READY TO HEAT
· Pour enchilada sauce over all (don’t drown, just enough to make moist)
· Bake @ 350°F until bubbly (15 min if room temp, 30-40 if chilled)
· Serve with salsa, sour cream, olives, etc
*I think red enchilada sauce takes like a tin can. I like the flavor of green.
You may add meat to the enchiladas as well, my fave is cheese.
Edit 7-25: Tif says this is HER recipe. Technically, it is, sorta. Back before she was married, a Mexican housekeeper at her in-laws' taught her how to make enchiladas. I have modified the recipe over the years (chunk cheese instead of grated and green enchilada sauce) and like mine better ;-)
Fresh Anaheim Chile(s)
Monterey Jack Cheese
- Carefully slice the chile along one "fold". Remove all seeds (I use a grapefruit spoon).
- Broil chile until skin turns brown and bubbles, turn over and repeat with other side, remove from broiler and allow to cool.
- When chile is cool, pull off the skins.
- Slice a "finger" of cheese and place inside chile.
- Beat egg white until fluffy
- Add about a teaspoon of flour per egg to yolks and whisk.
- Gently fold yolk/flour into whites
- Meanwhile, heat oil in skillet
- Dip one side of chile in egg mixture and place in pan
- Gently cover with remainder of egg mixture
- When first side is golden brown turn over and repeat with second side
- Serve with salsa and sour cream