Saturday, October 29, 2016

Keane Brothers' Cheese Enchiladas

Keane Brothers' Cheese Enchiladas

1 onion, peeled and chopped
1 small clove garlic, minced
2 tbsps. vegetable oil
1 can (28 ozs.) peeled, whole tomatoes, undrained
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. ground cumin
1 can (4 ozs.) whole green chiles
1 dozen corn tortillas
3 cups shredded cheese, preferably 1 1/2 cups each Monterey Jack and mild cheddar
1 cup dairy sour cream
Minced fresh parsley for garnish

In saucepan, cook onion and garlic in vegetable oil until tender. Add tomatoes and seasonings; simmer uncovered 20 minutes. Remove seeds from chiles, cut into thirds, reserve. Remove sauce from heat. One at a time, dip tortillas in sauce to soften; place on wax paper. Place strip of chile on each tortilla, top with 1/4 cup shredded cheese. Spoon small amount of sauce over cheese and roll up. Place enchiladas, seam side down, in 12 x 8 x 2-inch baking dish. Repeat until all the enchiladas are filled and rolled. Stir sour cream into remaining sauce; pour over enchiladas. Bake uncovered in preheated 350 degrees F. oven 20 minutes or until bubbly and brown. Garnish with minced parsley. Serve with mixed green salad. Serves 6.

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