- 1/4 c butter (divided use)
- 1/2 medium onion, chopped
- 3-6 green onions, chopped
- 1 medium green bell pepper, chopped
- 1 (15 oz) can enchilada sauce (or homemade version)
- 1 Tbsp masa harina*
- 16 small (5-6 inch) corn tortillas
- 16 oz shredded cheddar or jack cheese (or crumbled queso fresco)
- In a heavy 2 quart pot, melt 1 1/2 tablespoons of the butter and add the onion, green onion, and bell pepper. Salute 5 minutes, or until softened. Remove to a bowl.
- In the same heavy pot, blend 1 tablespoon of the butter with the enchilada sauce and masa harina. Bring to a simmer on medium heat to thicken. Remove and set aside.
- In a medium skillet on medium heat, melt a tiny dot of butter and add one tortilla. Heat about 30 seconds. Flip over and heat the other side another few seconds or until limp. Place on a holding plate. Repeat with remaining tortillas.
- Preheat oven to 350 degrees F.
- Ladle a couple of tablespoons of enchilada sauce in the bottom of a 13 x 9 x 2 inch baking dish; spread evenly.
- To one of the tortillas, add a tablespoon of sautéed vegetables. Add slightly more shredded cheese than the vegetables. Roll up tightly and place to one side of the dish. Repeat with all 16 enchiladas, making 2 rows of 8, and overlapping a bit if need.
- Pour remaining enchilada sauce on top and smooth out to cover everything evenly. Sprinkle remaining cheese on top and cover the dish with foil.
- At this point the dish may be refrigerated for a day or two.
- Bake 30-35 minutes (depending on whether the dish is cold or warm.) Serve hot with Traditional Salsa Fresca and sour cream.
*If you do not have masa harina, you may substitute 1 finely ground corn tortilla.