Prep 10 mins
Cook 25 mins
I found this in a Bed & Breakfast cookbook. I always make sure I have the three main ingredients (tortillas, cheese, and sauce) on hand for this recipe, as it is a super quick-prep dinner for those evenings when you don't have forever to prepare dinner. My husband loves these even when I make them without meat. Hope you all enjoy this!
- 1 (10 count) package corn tortillas (the small ones)
- 1 (8 ounce) bagshredded cheese, of your choice
- 3 tablespoons shortening or 3 tablespoons oil or 3 tablespoons lard
- 1 (10 ounce) can red enchilada sauce or 1 (10 ounce) can green enchilada sauce
- 1 (4 ounce) can green chilies, diced (optional)
- 1 medium onion, chopped finely (optional)
- 1 cup shredded chicken, cooked (optional)
- Preheat oven to 325-350 degrees.
- Heat the 3 T. fat ingredient in a medium hot skillet.
- Dip each tortilla into the fat to soften. Leave each tortilla in the fat for only a second or two. Too long will cause the tortillas to rip. Drain on paper towels.
- Lightly grease a 13x9 baking dish. Pour a very scant amount of the enchilada sauce on the bottom just to coat.
- Fill each tortilla with the cheese. Fold over with fold side down and place in the dish. Reserve some of the cheese to top the enchiladas.
- After all enchiladas have been filled, pour remaining sauce over them.
- Sprinkle with reserved cheese and bake until sauce is bubbly.
- If using optional ingredients, mix all with cheese in a bowl. Fill the tortillas with the mix and proceed with the other steps.
These were FABULOUS! We are a family of six and it's hard to find something everyone likes, but this did the trick! A couple of days before, I had cooked frozen chicken breasts with taco seasoning and a little water until it shredded and then added it to the enchiladas for an easy weeknight meal. This one's a keeper!