I LOVE Mexican food. Not only does it taste good but a lot of recipes for Mexican dishes are pretty quick and fairly easy. There are a few nights during the week our house is just complete C.H.A.O.S (okay a lot of nights are complete chaos) some more than others…I usually make these enchiladas when I am pressed for time because they are so quick. My husband loves them and even the picky tween-ager enjoys them. They are simple, good and you can even make them ahead then pop them in the oven later.
Cheese Enchiladas (my own version)
2 small or 1 large can of Enchilada Sauce ( I like it spicy!)
1 package of flour or corn tortillas (I use the small fajita size you need at least 12 tortillas)
12 oz of good shredded cheese (or 1 ½ bags of pre-shredded cheese) I love to use cheddar, monterey jack, pepper jack or just a mixture of whatever is on hand.
Directions
Preheat oven to 350 Degrees
You will need one large baking dish or 2 smaller ones ( this recipe makes approximately 12 enchiladas.)
Pour one half of a can of enchilada sauce into the bottom of a casserole dish. In a bowl add the shredded cheese reserving half a cup. Add in the other half of the enchilada sauce into the cheese mixing well. If the mixture is still to dry open the 2nd can of enchilada sauce adding just enough to moisten the cheese so that it is completely covered in the sauce.
Warm your tortillas either in the oven, stovetop or microwave until they are able to be rolled. Spread a heaping spoonful of the cheese filling on the edge of the tortilla closest to you. Roll up the tortilla as tightly as possible and place seam side down in the casserole dish. Repeat until you have made all of your enchiladas.
Drizzle the remaining sauce over the tops of your enchiladas. Bake in the oven for about -20 minutes or until the cheese is melted. Sprinkle the remaining cheese over the tops and bake an additional 5 minutes to melt the cheese.
Remove from the oven and serve. These are the toppings we love to use on ours….
Fresh Cilantro
Sour Cream
Salsa ( I love mango peach salsa)
Sliced jalapenos
Diced tomatoes/ Red Onions/ Sliced Olives/ Green Onions/ Avocado
these look very good. I am dying to find a good recipe. I will have to try these.
Thx Andrea! – These are VERY simple, very easy, and very quick. I’ve learned not all enchilada sauces are created equal so if you have a good sauce you like to use, these are impossible to mess up. Hope you enjoy!
Can you premake enchiladas without them breaking apart?
Christina – I do it anytime I make enchiladas! I just assemble them, cover them up and place them in the fridge until I am ready to bake them…. I have never had them break apart on me.