Cheese Enchiladas
It's all about the cheese, baby! Dinner can be ready in about an hour.
Servings: 8 enchiladas
Ingredients
- 8 six-inch corn tortillas-- I used a blue corn and flax seed blend tortilla which was excellent. I personally do not like flour tortillas for this dish because they tend to get gooey.
- 2 (10 ounce) cans red enchilada sauce
- 2-2 1/2 cups grated cheese - any of the following recommended: 4 cheese Mexican blend, colby/jack, jack, cheddar/jack, pepper jack, pepper jack and sharp cheddar
- 1/2 yellow onion, very finely diced
- 1 bunch green onions, thinly sliced including some of the green parts
- 1 (4-ounce) can diced green chiles
- Optional for serving: sour cream, chopped cilantro, tomatoes, black olives, guacamole, bed of shredded lettuce
Instructions
- Preheat oven to 350-degrees F.
- Prepare assembly area: pour 1 can of enchilada sauce into a pie plate, put cheese into a bowl, have onions prepped, open can of green chiles, set out a dinner plate in which to prepare enchiladas, butter/grease an 8-inch x 11-inch baking dish
- Heat a skillet over medium high heat. Place a folded over kitchen towel near work space.
- To warm tortillas, working with one tortilla at a time, place a tortilla on the hot skillet. Allow to heat for a few seconds, then turn over and heat the opposite side for a few seconds. Move warmed tortilla to one end of kitchen towel, fold other end of towel over tortilla.
- Repeat process for remaining tortillas. The tortillas need to be warmed so that they will be pliable during the folding process. This only takes a few seconds on each side. Move warmed tortillas to work area.
- Put a thin layer of enchilada sauce on the bottom of the baking dish. Working with one tortilla at a time, dip both sides of tortilla into enchilada sauce. Place on plate. Put about 3 tablespoons cheese across center of tortilla.
- Sprinkle about 1 teaspoon finely diced yellow onion and 1 teaspoon of thinly sliced green onions on top of the cheese.
- Put about 1 teaspoon green chiles on top of the onions.
- Roll up tortilla snugly around the filling and place in prepared baking dish.
- Repeat steps 7-10 with remaining tortillas.
- Pour remaining enchilada sauce over enchiladas. Note:It may not require all of the remaining sauce. Use your best judgement
- Sprinkle remaining cheese over the top of the enchiladas.
- Bake for approximately 30 minutes at 350-degrees F until enchiladas are hot and cheese has melted.
- Optional toppings for serving: sour cream, chopped cilantro, tomatoes, guacamole, black olives, bed of shredded lettuce.
Notes
- Corn tortillas work better than flour tortillas. Flour tortillas may get somewhat ‘gooey’ with the sauce. I tried a new kind of tortilla by Mission brand tortillas made with blue corn and ground flax seed. They were very, very good and held up well.
- Be sure to soften tortillas by heating them prior to using them. Warm tortillas are more pliable and will not break or crack as do cold tortillas. The tortillas can be warmed either in the microwave or singly in a hot skillet for a few seconds on each side, then covered with a kitchen towel to keep them warm and moist.
- A variety of cheeses can be used successfully for these tortillas. I most often use a Mexican-style four cheese blend of packaged, grated cheeses. I have also used a colby/jack mixture, jack only, cheddar/jack, or pepper jack and sharp cheddar mixture.