Good thing Eddie likes to take leftovers for lunch...
Check out the oozing cheese... Mmmmm...
CHEESE & ONION ENCHILADAS
1 tablespoon oil
2 cups thickly sliced onion
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 ounce) can La Preferida Red Chile mild enchilada sauce
Sauté onions in oil until tender. Pour a small amount of the enchilada sauce in the bottom of a 9 x 12 x 2 inch casserole dish. Place one sixth of the cheese and one sixth of the onions on each tortilla. Roll up and place in casserole dish. Cover with remaining enchilada sauce. Sprinkle extra grated cheese on top if desired.
Bake at 350 degrees for 20 to 25 minutes.
Yield: 6 enchiladas
1 tablespoon oil
2 cups thickly sliced onion
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 ounce) can La Preferida Red Chile mild enchilada sauce
Sauté onions in oil until tender. Pour a small amount of the enchilada sauce in the bottom of a 9 x 12 x 2 inch casserole dish. Place one sixth of the cheese and one sixth of the onions on each tortilla. Roll up and place in casserole dish. Cover with remaining enchilada sauce. Sprinkle extra grated cheese on top if desired.
Bake at 350 degrees for 20 to 25 minutes.
Yield: 6 enchiladas
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