CHEESE ENCHILADAS

CHEESE ENCHILADAS

INGREDIENTS

• 1- 16 oz jar favorite enchilada sauce
• 6-8 corn tortillas
• 2 cups shredded Mexican cheese
• 2-4 tablespoons of oil for softening
• 1/4 yellow onion diced (optional)
• *add shredded chicken beef or pork for a heartier enchilada (optional)

Optional Toppings

• Additional Cheese
• Fresh diced tomatoes
• Sliced black olives
• Salsa
• Sour cream
• Guacamole
• Fresh cilantro chopped

 

INSTRUCTIONS

1. Preheat oven to 350°F and spray a 9×9 square pan with oil.
2. Spread a couple tablespoons of enchilada sauce on the bottom of the pan. Pour your enchilada sauce into a medium saucepan and warm over low heat.
3. Heat oil in a small fry pan over medium heat, until oil is hot. Carefully, using tongs, place a tortilla in the hot oil for 15-20 seconds, turn and fry for another 10 seconds. Carefully remove from oil, allowing excess to drip back into pan, then dip quickly in warm sauce and place flat in prepared pan or on a cutting board.
4. Grab a handful of cheese and spread in middle of tortilla, sprinkling a few diced onions on top and carefully roll the tortilla around the cheese, placing seam side down in pan.
5. Repeat with the rest of the tortillas and cheese and onions until all are used. Snuggle them in tight in the pan together. Pour rest of sauce over the top of the enchiladas, sprinkle with additional cheese and bake 15-20 minutes until cheese is melted and sauce is bubbly.
6. Garnish with desired toppings, serving immediately.
7. Serve as you wish! Enjoy!