Enchiladas are delicious. We are sure everyone would agree with that. You can get them at every Mexican restaurant in the country. But did you know they are also so easy to make? Seriously, we promise!
We used flour tortillas for our cheese enchiladas but you could use corn. The best part about this dish is that you can change it up! Use red sauce, green sauce, red and green sauce, cheddar cheese, pepperjack cheese, three different kind of cheeses…the possibilities are endless.
So delicious! Serve with refried beans and Spanish rice for a complete, delectable meal!
Try our Green Chile Chicken Enchiladas too!
- 1 can (28oz) enchilada sauce, red or green (or use 1/2 of each)
- 6-7 cups of cheese, grated (reserve 1 1/2 cups for topping)
- 8-10 flour tortillas
- olives for garnish (optional)
- green onions for garnish (optional)
- Preheat oven to 400°. Place grated cheese into a bowl and drizzle with about a 1/4 cup of sauce. Mix well so the cheese is moist.
- Pour just enough enchilada sauce into your baking dish to coat the bottom. Dip your tortillas into the sauce to lightly coat them all over. Fill with cheese.
- Roll tortilla and place in baking dish, seam side down. Continue this with the remaining tortillas until your dish is full. You may need to pour more sauce into the dish to coat remaining tortillas before filling.
- Cover with remainder of sauce or enough to just come to top of tortillas (you don't want the sauce to overflow when cooking). Sprinkle with reserved cheese, olives and green onions.
- Place baking dish into the oven and bake for about 25 minutes or until cheese is melted and sauce is bubbly.
- Heating the tortillas before stuffing and rolling makes them more pliable and may prevent tears.