Daybreak recipe: Chese Enchiladas

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by AMY KUSHNIR

WFAA contributor

Posted on October 5, 2013 at 8:41 AM

Updated Saturday, Oct 5 at 8:43 AM

Amy Kushnir of My Texas Today prepared Red Arriba Cheese Enchiladas and Black Beans by Stephanie Urbina Jones on News 8 Daybreak Saturday, October 5.


INGREDIENTS

  • 6 red corn tortillas (use regular if you can’t find red)
  • 6 blue corn tortillas (use regular if you can’t find blue)
  • 2 ½ cups shredded sharp cheddar cheese
  • 1 cup diced Vidalia onion (or use sweet Texas onion)
  • 1 cup Vegetable Oil
  • 1 jar Arriba! Fire Roasted Mexican Green Salsa (Mild)
  • 1 jar of Alamo Select Salsa by Texas Pepper Works
  • 1 can of black beans frijoles negros
  • 1/3 cup diced Candy Krisp Jalapenos by Texas Pepper Works
  • Garnish plates with : 2 sliced avocados , 1 sliced tomato, chopped cilantro, 1 sliced lime

DIRECTIONS

Cheese Enchiladas

  1. Combine 2 cups sharp cheddar cheese and 1 cup chopped onion in bowl.
  2. Prepare a small plate with paper towels on plate for draining tortillas.
  3. Pour 1 cup vegetable oil in small skillet – put heat on low-med .
  4. Using cooking tongs, dip one tortilla at a time in hot vegetable oil for no more than a few seconds.
  5. Take tortilla out and drain on paper towel while cooking next tortilla.
  6. Proceed until all tortillas have been cooked.
  7. Take a handful of cheese/onion mixture and place in the center of a tortilla and roll.
  8. Continue filling tortillas until all stuffed and placed into a 9 x 13 baking dish.
  9. Top enchiladas off with Alamo Select and Green Salsa. (I do half of baking dish in red and the other half in green)
  10. Top with ½ cup of sharp cheddar cheese.
  11. Bake for 20-25 minutes on 350.

Black Beans

  1. Mix 1 can of Frijole Negro Black Beans and 1/3 cup chopped Candy Krisp Jalapenos in a small sauce pan.
  2. Warm on low-med heat for 5 minutes, stirring often.

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