Cheese Enchiladas

READY IN: 50mins
Recipe by TammieV

Cheese enchiladas the way they should be. Full of cheese!

Top Review by HEP MEP

I made these for dinner tonight,and must say that we liked them very much. I only added a tsp. of chili powder to the sauce and a bit of cumin,and it was downright tasty! The only change I'll make the next time,is to skip the onions - they really didn't soften, and I did add chopped chiles,because we like them. But,as I said, the sauce is wonderful, and I will make these again. Have done it many times before, but the sauce pretty much bit it...Thanks!

Ingredients Nutrition

Directions

  1. In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
  2. Shred both cheeses and mix together in a bowl.
  3. Warm a skillet with oil just covering bottom of skillet.
  4. Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
  5. Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish.
  6. Fill tortilla with olives, onion and cheese.
  7. Couple of hints: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more.
  8. Repeat process stacking each new enchilada next to the previous one until dish is full.
  9. Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives.
  10. Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.
  11. To Freeze: Flash freeze uncooked, wrap and label.
  12. To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.

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