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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. Lightly grease a 9x13 inch glass casserole dish. | 3. Combine the minced onions and jalapenos. | 4. Pour both cans of enchilada sauce into a 2 quart sauce pan, bring to a boil, immediately reduce heat, stir and simmer for 2 minutes Remove from heat. | 5. Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly. Save remaining sauce. | 6. In a large skillet, over the Med-High setting, heat corn oil. When the oil is hot add 3 corn tortillas at a time, sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds (or until soft -- do not allow them to get crisp). Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish. | 7. Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt. Pour another 1/2 cup of sauce over cheese. Repeat layers twice, ending with all remaining cheese, onion/jalapeno mix, cheese, sauce and salt. | 8. Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown. Remove from oven and allow to rest 5 minutes. | 9. Cut into squares and serve with cold beer, Mexican rice, beans, sour cream or cornbread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sharp cheddar cheese	8	ounces	cubed	929.8634	4.8308	54.998000000000005	76.7024
monterey jack cheese	8	ounces	cubed	201.7333	0.0	44.88	1.1333
sharp cheddar cheese	2	cups	shredded	929.8634	4.8308	54.998000000000005	76.7024
hatch brand tomato enchilada sauce	2	cans	roasted	201.7333	0.0	44.88	1.1333
yellow onion	1		minced	-	-	-	-
jalapeno pepper	1/3	cup	pickled minced	8.7	1.95	0.273	0.111
corn oil	1/2	cup		981.0	0.0	0.0	109.0
salt	1/4	teaspoon		-	-	-	-
corn tortilla	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.