Grandma's Cheese & Onion Enchiladas
This recipe comes from my grandma, who’s mother-in-law learned it from locals in Mexico. It has a wonderful kick to it from the onions and cayenne pepper, crunch of corn tortillas, and smoothness of mozzarella cheese. A perfect comfort food. Ingredients 1 cup of all-purpose flour 1 heaping tsp of Cayenne Pepper 1 tsp of Salt 1 1/2 pack of corn tortillas 8 cups of loose shredded cheese 1 1/2 cup of chopped onion Instructions Start by boiling 4 cups of water in a medium pot. While you’re waiting for it to boil, make a slurry by dissolving the flour, cayenne and salt with cold water. Once the pot is boiling, mix in the slurry while mixing. Continue to stir as needed, the consistency should be a little thicker than gravey. You might need to add some hot water to thin it out. It is done when bubbling. Set aside the sauce, and fry the tortillas so that the bottoms are starting to become crisp. 6. Compile the Stacks There are two options, you can simply take serving plates, make the stacks and serve. Or what we like to do is take a rectangular baking dish, stack the layers in there, and then stick into the oven for 10-15 minutes to get it all nicely melted together and even crisp up some of the cheese. ...