1 Preheat oven to 350 ° F. 2 Lightly fry the tortillas to soften: In a huge frying pan at medium-high warm add a tbsp of oil. When the oil is glittering and also hot (not quite smoking), add a corn tortilla to the frying pan.
Prepare it for 2-3 secs, make use of a metal spatula to transform it over, and prepare it for 2 to 3 secs a lot more.
Lift up the tortilla with a spatula, add an additional tortilla below. Prepare the second tortilla for 2-3 secs, lift both tortillas, and include an additional tortilla beneath. Repeat the process with all the tortillas, including more oil as required.
By doing this you can brown as well as soften the tortillas without using a lot of fat. It’s vital to pre-cook the tortillas since not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas.
As the tortillas brownish a little, eliminate them to a plate. 3 Make the enchilada sauce: Heat olive oil in a huge sauté frying pan on tool warm. Add the chopped onion and cook for 5-6 minutes, till transparent. Include the garlic and chef for a minute a lot more.
Add the smashed tomatoes. Include the environment-friendly chiles. Add 1/2 cup of water. Include the oregano. Bring to a simmer and also preference. Include half a tsp of sugar to the sauce if the sauce tastes also vinegary. Remove from heat.
4 Roll up the tortillas with cheese: Put a little olive oil under of a 3-quart covered dish pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, after that roll up the tortilla and also place it in the covered dish pan.
Continue until all tortillas are filled as well as rolled.
5 Add sauce and cheese: Add sauce to the top of the tortillas in the the casserole pan. Make certain the rolled up tortillas are covered with the sauce. If not, include a little water to slim the sauce to spread it more equally over the tortillas. Cover the entire point with the rest of the grated cheese.
6 Bake: Put the casserole in the 350 ° F oven for 10-15 minutes or till celebrity thaws. Serve with sliced up iceberg lettuce that has been clothed just with vinegar as well as salt. Garnish enchiladas with cilantro and also sour cream.
See Perfect Guacamole for a wonderful guacamole avocado side recipe.