Chile Con Queso Enchiladas Recipe
Stack of three corn tortillas (blue or white) layered with shredded yellow and jack cheese, (onions on request). Smothered with chile con queso and served with pinto beans and rice. Add an *egg $1.00; add chicken, ground beef, brisket, red chile con carne or shrimp $2.75.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filling
In a mixing bowl, combine shredded yellow cheese, shredded jack cheese, and diced onion (if using). Mix well and set aside.
- 2
Assemble the Enchiladas
Take one corn tortilla, place a generous amount of the cheese mixture in the center, roll it up tightly, and place it seam side down in a baking dish. Repeat with the remaining tortillas.
- 3
Add Chile con Queso
Once all tortillas are assembled and placed in the baking dish, pour the chile con queso evenly over the top of the enchiladas.
- 4
Bake the Enchiladas
Preheat the oven to 350°F (175°C) and bake the enchiladas for about 20 minutes, or until the cheese has melted and the dish is heated through.
- 5
Prepare the Sides
While the enchiladas are baking, heat the pinto beans and cooked rice in separate pots on the stove.
- 6
Serve
Once the enchiladas are done baking, serve them hot on a plate alongside the pinto beans and rice. If desired, top with a fried egg or any of the optional proteins.
