Description Edit

This recipe comes from Montréal, Québec

Ingredients Edit

Enchiladas Edit

Tomato cumin cream sauce Edit

Directions Edit

Enchiladas Edit

  1. Preheat oven to 350°F.
  2. Heat the oil in a fry pan to about 325°F.
  3. Gently fry the tortillas one at a time in the oil until soft,not crispy.
  4. Mix the cheese, cilantro, and the onion in a bowl.
  5. Fill each tortilla with about two ounces of the cheese mixture and roll it up tightly.
  6. Place the enchiladas in a greased casserole dish and top with a layer of the tomato cream sauce.
  7. Top with more grated cheese and bake covered for 12 – 15 minutes.
  8. Uncover and bake for an additional 3 minutes to brown on top.

Tomato cumin cream sauce Edit

  1. Mix ingredients together in a bowl until it is all incorporated.
  2. Keep covered and cold for up to 1 week.

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