Cheese Enchiladas

From Heather's book of vegetarian recipes -- says ``Sandy's Mexican''

Ingredients

4 dried red chillies
8 ounces canned tomatoes, chopped
Several fresh tomatillos, if available
2 T onion, minced
1 clove garlic, minced
8 corn tortillas
Monterey Jack cheese, shredded
More minced onion
Oil
Salt to taste

Directions

Remove seeds from chillies and soak in hot water for 30 minutes. Puree them in a blender with just enough of the water until you have a paste. Meanwhile, bring the tomatoes to a boil and simmer for a while. If you have tomatillos, remove the papery husks, chop finely and add to the tomato mixture before cooking. Add the chili paste to the tomatoes in small portions until you discern that it's hot enough. Fry the onions and garlic in oil until translucent. Add tomato mixture and cook until thickened. If the mixture is not thick enough, drain off the extra liquid. It can also be pureed in a blender to give a smooth texture. Keep warm.

Next, heat more oil in a small, shallow frying pan (enough oil to cover the pan). Fry a tortilla in the oil, only until it gets soft (15- 30 seconds per side). Drain slightly, then dip in the warm tomato sauce. Place it in a dish or casserole and add cheese and minced onion. Roll the tortilla, and position it seam-side down. Do all the tortillas this way. Cover with more sauce. Place in a medium-hot oven (350 degrees) to keep them warm and melt the cheese for just a few minutes. Keep them warm until serving time.

Comments

Good with flour tortillas too.
Or, just put them all in a casserole, top with more cheese, put it in the oven for a bit, and serve it as if it's Mexican lasagna.

Jim Plank

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