Elva's Cheese Enchiladas

 

My friend Elva also makes a very mean cheese enchilada. She made these for my family the other day and gave me the recipe as well. Very similar to my friend Maria's recipe, Elva cooks the tortillas differently. We love them both ways. Elva also taught me how handy it is to cook outside on the side burner on the grill. This alleviates heat in the kitchen during the summer, and keeps things A LOT cleaner as well!

Here is Maria's salsa recipe that was almost identical to Elva's

6 or 7 Hot New Mexico Chile Pods (they are dried and in bags)
3 - 4 c. water +/-
3 whole tomatoes
1 whole onion (3/4 chopped)
1 tsp oregano
1 -2 cloves garlic

Boil chilies, and tomatoes until soft, and then blend together along with a 1/4 of an onion and 1 tsp oregano and a clove or two of garlic.

Strain with a sieve.
It didn't appear that Elva strains hers

 

Cheese mixture
Use either Queso Fresco/Ranchero (available at Walmart and Costco)..this is a very fine cheese that you crumble with your finger tips, or shredded mozarella or monterey jack. Place in a bowl, and mix in 1/2 to a whole finely chopped onion.

 

Cooking
While Maria dips the tortillas in the salsa and then quickly fries them, filling them with cheese and rolling at the end, Elva took these steps in a different order.

Elva heats the corn tortillas wrapped in a dish towel (about 12) in the microwave for approximately 2 minutes. They come out steaming hot, and are dipped in the salsa and then filled with a cheese and chopped onion mixture and THEN fried.

Lower tortillas into hot oil and allow to cook for just a few minutes on each side.

Enchiladas ready to be fried

 

Top with sour cream or Maria's Zero Spice (Heat) Salsa
Boil four tomatoes.
When soft, add a clove of garlic, a tsp of oregano, and salt to taste. Blend, and serve on top of the enchiladas.

Authentic Cheese Enchiladas & Zero Spice Salsa

This authentic Mexican recipe came from my friend Maria. These enchiladas are super easy, and you will become famous and worshiped for these - I'm not kidding - I saw it happen with my own eyes. They are amazing.

6 or 7 Hot New Mexico Chile Pods (they are dried and in bags)
3 - 4 c. water +/-
3 whole tomatoes
1 whole onion (3/4 chopped)
1 tsp oregano
1 -2 cloves garlic
1 package of 'queso fresco' Mexican cheese (usually a round block of cheese with a little water in the package, very soft) - found in most grocery stores that carry Mexican products (Walmart has it)
Corn tortillas

Boil chilies, and tomatoes until soft, and then blend together along with a 1/4 of an onion and 1 tsp oregano and a clove or two of garlic.

Strain with a sieve.

Take corn tortillas - dip them in this sauce, and then fry tortilla in small amount oil just til slightly tender and cooked.

Meanwhile, crumble the cheese into small pieces, almost cornmeal size. Place in a bowl, and toss with the remaining 3/4 chopped onion.

Moving quickly, after frying tortillas, pile onto a plate, and then fill each one with a small amount of the cheese mixture, and roll. Place on a plate, and serve with other salsa (recipe following), chopped lettuce, shredded cheese, sour cream and quartered radishes on top.

Serve hot.

Additional Salsa - Zero spice Salsa
Boil four tomatoes.
When soft, add a clove of garlic, a tsp of oregano, and salt to taste. Blend, and serve on top of the enchiladas.