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!
- 1 (8 ounce) can enchilada sauce
- 1 (16 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1⁄4 cup water
- 1 large onion, diced
- 1 (8 ounce) can olives, sliced (optional)
- 10 ounces monterey jack cheese
- 10 ounces cheddar cheese
- 12 -15 corn tortillas
Directions See How It's Made
- In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
- Shred both cheeses and mix together in a bowl.
- Warm a skillet with oil just covering bottom of skillet.
- Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
- Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish.
- Fill tortilla with olives, onion and cheese.
- 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.
- Repeat process stacking each new enchilada next to the previous one until dish is full.
- Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives.
- Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.
- To Freeze: Flash freeze uncooked, wrap and label.
- To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.