Heat the olive oil in medium saucepan over medium heat and saute until the onion and garlic until tender then season with salt, pepper, chili powder, and cumin. Add the fire roasted tomatoes and chicken broth, reduce heat to low and simmer, covered, for 10 minutes.
Meanwhile, soften the tortillas in a large skillet with the vegetable oil on high by placing a tortilla for 2 to 3 seconds, then lift up the tortilla with a spatula, add another tortilla underneath, cooking the second tortilla for 2 to 3 seconds, then lifting both tortillas, and adding another tortilla underneath repeating this process with all the tortillas. Add a little more oil if needed until all the tortillas have been heated. Once this is done, remove the skillet from the heat and cover to keep warm.
Mix the green onions, cilantro, and 3 cups of the cheese, equally fill each softened tortilla with the cheese mixture, roll up, set the rolled tortillas in a row in the baking dish. Ladle the sauce evenly over the dish, sprinkle with the remaining cheese, and bake until bubbly and lightly browned on top, about 10 to 15 minutes.
Serve with shredded vinegar drizzled lettuce and sour cream on the side along with beans and rice.
By Deeli from Richland, WA
Below you can read previous posts and comments about this topic. The discussions on this page have been archived 2 times. Select a discussion and read the feedback here.
(Archived Apr 07, 2011)Cheese Enchiladas
By Robin from Washington, IA
(Archived Jul 07, 2009)Cheese Enchiladas
By Robin from Washington, IA
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