Prep 15 mins
Cook 20 mins
Warning: I thought this was nothing more then my bestfriend's favorite enchilada recipe but OH! How we underestimated it! Maybe it's bc we moved away from Texas 2 months ago and we miss Tex-Mex. Or perhaps it was because we usually believe things that arn't hard to make arn't good enough for 2 culinary arts students to waste their time on... but here I sit in my computer chair eating the last left-over enchilada, the enchilada I tried so hard to save for my husband...knowing full well he said he'd divorce me if I ate all of the leftovers. LoL, and Jacklyn, it was totally worth it! JK!
- corn tortilla
- 1⁄2 cup mild cheddar cheese, shredded
- 12 ounces crumbled asadero cheese
- 2 (13 ounce) cansold el paso enchilada sauce (I could drink this stuff)
- diced onions (to garnish) or green onion (to garnish)
- Pre-heat oven to 350°F.
- Combine cheddar and Asidero in a bowl, mix.
- Open the can of enchilada sauce and pour a small amount into a casserole dish to coat the bottom of it.
- Wet corn tortillas in a little sauce so rolling them is possible without breaking them.
- Fill corn tortillas one by one with plenty of cheese. I like to place the filled tortillas on the side where the two flaps curl so the weight of the filling holds them in place. Do this until your whole casserole dish is filled with enchiladas. If you have extra cheese you can sprinkle it over the dish.
- Pour the remaining sauce over the enchiladas -- open the second can and do the same -- the sauce is awesome.
- Bake for 20 min at 350.
- Garnish if desired -- I like onions he dosen't.
- Try not to divorce spouse over eating last enchilada.
I can NOT believe how good these enchiladas are. I was VERY skeptical that just a few simple ingredients could be so delicious but... this dish is slap your Mama silly good. I used a 13x9 inch casserole dish and got 8 corn tortilla and 4 flour tortilla enchiladas with the right amount of cheese left to sprinkle over the top. I preferred the corn but the flour were very good, too. I don't mean to gush but this ridiculously simple recipe is in my top 5 Zaar recipes. I would suggest using ONLY Old El Paso sauce. Per the recipe instructions that is what I used and it IS delicious. Thank you so much. BTW... I microwaved the tortillas five at a time in a damp paper towel to steam them for thirty seconds. That way you can roll them up tight without them breaking.
Fantastic and so easy. Using some shredded pork from leftover loin, made a few pork filled enchiladas also. First time making enchiladas and not the last. Thanks for posting your friends recipe.
I can't believe I'm actually going t say this, but DH and I both thought this had too much cheese in it. I know, I know...I'm making the food gods angry, and I normally am of the belief that you can never have enough cheese, but there was so much cheese that the tortillas couldn't keep their shape and the taste way overshadowed the corn tortillas and the enchilada sauce. I will absolutely make these again because I really like the suggested combo of cheeses and the ease at which this came together, but next time I'll fill each tortilla less and try mixing some black beans, green onions and sweet corn in the cheese mix and see if that helps out. Tell Jaclyn thanks for DH and I...she made enchiladas a weeknight possibility!