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How do you make cheese enchiladas with yellow corn totillas? (not flour tortillas)

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Anonymous

Asked by Anonymous at 7:38 PM on Oct. 14, 2009 in Food & Drink

Answers (8)
  • if you want to make rolled one you need to soften the tortilla in hot veggie oil kinda like frying the tortilla but you don't fry it till it is hard just soft fo it doesn't break. Once you do that and get the tortilla soft roll the cheese in it with the sauce.
    I do it the lazy way and make it more like a layered casarole. I layer sauce, tortilla, cheese and sauce, tortilla, sauce the cheese to top it.
    I usually will add chicken and onions too.
    Anonymous

    Answer by Anonymous at 7:42 PM on Oct. 14, 2009

  • Thank you so much! This is very helpful.
    Anonymous

    Answer by Anonymous at 7:52 PM on Oct. 14, 2009

  • Corn tortillas are traditional for enchiladas. You can use oil to soften them or heat them quickly in the microwave.
    ecodani

    Answer by ecodani at 7:53 PM on Oct. 14, 2009

  • Can I dip them in hot water for a few seconds... I don't want the calories from the oil.
    Nathskitten

    Answer by Nathskitten at 8:38 PM on Oct. 14, 2009

  • YOu can also wrap them in a wet paper towel (2-3 at a time) and microwave them for a few seconds...
    But_Mommie

    Answer by But_Mommie at 8:42 AM on Oct. 15, 2009

  • Zucchini and Cheese Enchiladas
    8 corn tortillas
    Olive oil
    2 med. zucchini, sliced
    1/4 c. onion, chopped
    1 sm. can green chili
    1 can whole pitted black olives
    1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
    Enchilada sauce (recipe follows for homemade sauce)
    Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish.

    cont
    rkoloms

    Answer by rkoloms at 9:54 AM on Oct. 15, 2009

  • Bake 15 to 20 minutes at 350 degrees.

    Enchilada Sauce
    1/2 c. onion, chopped
    1 clove garlic, minced
    1 tbsp. olive oil
    1/2 c. vegetable stock
    1 c. tomato puree
    2 tsp. chili powder add more if desired to suit taste
    1 tsp. cumin
    Salt and pepper, to taste
    Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).
    rkoloms

    Answer by rkoloms at 9:55 AM on Oct. 15, 2009

  • Hmmm...I've never made any kind of enchilada with flour tortillas. Corn is the traditional way of doing enchiladas. Flour tortillas are for burritos.
    You need to quickly dip your corn tortilla in hot hot hot frying oil for a couple seconds, then drain them on a paper towel. Fill when cooled.
    Anonymous

    Answer by Anonymous at 7:18 AM on Oct. 20, 2009

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