Super Easy Cheese Enchiladas
"These are Tex Mex style."
photo by sofiagomez72
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 lbs extra-sharp cheddar cheese, cut into twelve equal portions
- 12 small corn tortillas
- 1⁄4 - 1⁄2 cup vegetable oil
- 1 onion, chopped
- 1 (10 ounce) can enchilada sauce
- 1 (14 ounce) can chili without beans
directions
- Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside.
- Saute onion in oil until limp. Drain.
- Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole.
- Combine enchilada sauce and chili in a medium bowl. Pour over tortillas.
- Bake at 375 until done (20-40 minutes).
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Reviews
-
I didn’t fry at all the tortillas, that would be adding up to much oil for us. I simply wrapped up and follow the whole process. I just put a lil of sauce in the pan before placing the ENCHILADAS, therefore it stocked to it in one corner.... besides that..... IT was AWESOME....! MY husband loved it. & NEXT time ... I will include rice in it too. -
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My family loves this recipe!! It's so easy and delicious!! I like to use cheese sauce instead of the enchilada sauce to make a chili con queso topping. So good! -
Basically a very good and easy recipe -- quick and tasty! -
I loved not having to grate the cheese! (I did grate some over the top for about the last 15 minutes of cooking.) These are perfect with some homemade pinto beans on the side. I wrapped the tortillas in paper towels and nuked them for a minute. I sometimes use pepper Jack Cheese for a bit more zing.
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I made these tonight, but did something a little different, I greased the pan added the sauce on bottom of pan and then added the ones chili to the enchiladas sauce but warmed the sauce up and poured the remaining over the enchiladas was wonder just added more spice to sauce as well
see 9 more reviews
Tweaks
-
Instead of cheddar cheese, I used a Mexican 4-cheese blend (shredded) from Costco, and I also added crumbled queso fresco on top of the other cheese. I coated each tortilla with enchilada sauce, as well as pouring it over them AFTER placing them in casseroles and putting on the cheeses.
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I spray the pan with cooking spray, then spread about 1/2 cup sauce in the pan before putting the enchiladas in it. It keeps the tortillas moister, and they're much easier to serve.
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Instead of using oil to get the tortillas soft, I put a small amount of water in a frying pan, heat the water and just soak them for a few seconds, until the tortilla is soft.
RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
