Stove Top Cheese Enchiladas - Pampered Chef

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 6 pasilla chiles, stemmed and seeded
• 4 cups water
• 1 medium onion
• 1 plum tomato
• 1 (14 1/2 ounce) can chicken broth
• 1 garlic clove, peeled
• 1 teaspoon salt
• 1 teaspoon sugar
• 24 (6 inch) corn tortillas
• 1/2 large onion
• 1 1/2 lbs monterey jack cheese

Recipe

• 1 for sauce, place chiles and water into large micro-cooker®; microwave, covered, on high 6-8 minutes or until chiles are softened. drain. coarsely chop onion using santoku knife. add remaining sauce ingredients to blender; blend until smooth. press sauce through strainer into (2-qt.) saucepan using classic scraper. (discard fibrous strings.) bring sauce to a boil. reduce heat to low; cook 3-5 minutes or until heated through.
• 2 meanwhile, for enchiladas, place tortillas in dry large micro-cooker®; microwave, covered, on high 2 minutes or until softened. chop onion. reserve 1 cup of the cheese for garnish. add onion and remaining cheese to stainless (4-qt.) mixing bowl; mix well.
• 3 place about 2 tbsp cheese mixture onto each tortilla. roll up tortillas and place seam side down on double burner griddle. pour sauce evenly over enchiladas. top with reserved cheese. tent with foil; cook over medium heat 5-7 minutes or until cheese is completely melted and enchiladas are heated through. serve on simple additions® small square plates.
• 4 cook’s tips: this recipe can be made on the large bar pan. preheat oven to 450°f assemble enchiladas as directed and place onto pan; tent with foil sprayed with nonstick cooking spray. bake 10 minutes or until cheese is melted.