Ingredients:
4 cups grated mexican melting cheese ( step 2 in the instructions)
12 corn tortillas
2 1/2 cups guajillo chili sauce
white onions
cilantro
Directions:
Set out the cheese and steam heat the tortillas. Coat the bottom of a 13×9-inch baking dish with a little sauce. Roll 1/4 cup of the cheese into each tortilla and fit into the pan. Ladle 2 cups of the sauce over top, sprinkle with remaining cheese and bake at 425 degrees F until bubbly and browned. Sprinkle with chopped onion and cilantro to taste and serve.
Cheeses to use – such as Chihuahua (queso menonita), asaderos, or quesadilla, a good substitute can be Sonoma Jack, Others – Monterey Jack or mild cheddar.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.