Active Time
1 HR
Total Time
1 HR 40 MIN
Yield
Serves : 6

How to Make It

Step 1    

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass or ceramic baking dish. In a medium skillet, warm the 1/2 cup of vegetable oil over moderate heat. In another medium skillet, warm 1/2 cup of the Salsa Roja over moderate heat. Using tongs, dip the tortillas in the oil, coating both sides, until softened, about 5 seconds. Coat each tortilla with the Salsa Roja and transfer to a plate, stacking the tortillas on top of each other.

Step 2    

In a medium bowl, mix the queso blanco with the Monterey Jack. Set a tortilla on a work surface and spoon 1/4 cup of the cheese and about 1 tablespoon of minced onion in the center. Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese and onion. Pour the remaining 3 cups of Salsa Roja over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top.

Step 3    

Bake the enchiladas for 25 minutes, or until heated through and the sauce is bubbling. Scatter the cabbage and tomatoes over the enchiladas and serve hot.

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