Easy to Make Cheese Enchiladas

Anyone hungry??

For my first "Monday Meal" I decided to make a dish that I am known for making among my friends and family.  I can't quite pinpoint when I started making this dish, it had to be sometime in high school. After making it several times and even using it to draw my husband in when we were dating, it became my "specialty" dish.  There really isn't anything to this dish, and it takes hardly any time to make.

Ingredients for 20(ish) Cheese Enchiladas:

-13x9in pan
-20-24 corn tortillas
-1 can of Old El Paso Enchilada Sauce (I get mild)
-Shredded cheese (as much as you want!)

Step 1:
-Preheat oven to 375 degrees Fahrenheit 
-Pour a little bit of sauce onto the bottom of the pan, just enough to cover the bottom

Step 2:
-Heat up the corn tortillas in the microwave for 1 min 20 secs, when they are done, they will be extremely hot!! BE CAREFUL!!!! We need them to be hot so that when we roll them, they won't break. I heat up about 12 at a time to make sure they all get to the right temperature.

Step 3:
-Once they have cooled to the point where you can handle them, put a little bit of cheese in the middle of the tortilla, roll, and place in pan
                          *TIP* If the tortilla breaks once rolled, it is not hot enough, you will need to reheat them!**

Step 4:
-Continue Step 5 until you have run out of tortillas, once they are all placed in the pan, pour the rest of the sauce over them.  Make sure you cover them completely, as the parts that are not covered will either burn or become hard

Step 5:
-Cover with as much cheese as you want! ( I LOVE cheese, so I put tons of it on!)
-Once covered, put into the oven for 17 mins

Step 6:

I use about one can of sauce per 24 enchiladas, so you can use that as a measure when you are wanting to make more.  You can also use flour tortillas to make the enchiladas (you don't have to heat them), and you don't have to do just cheese, you can easily brown some beef and add that into the tortillas! I have tried many different brands of enchilada sauce, and this one is BY FAR the best. It is more pricey than others, but there is definitely a difference in taste.

What is your "signature recipe"? Have any recipes you want me to try?

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