Cheese & Onion Enchiladas

Submitted by winsomebulldog

"These are simple, but tasty, and lend themselves well to customization. I often add taco meat or shredded beef. Adjust amounts and ingredients to your personal tastes."

 

• Ready In: 50mins
• Ingredients: 5
• Yields: 12 enchiladas
• Serves: 6

ingredients

• 12 corn tortillas
• 5 cups shredded colby-monterey jack cheese or 5 cups Mexican blend cheese, divided
• 1 cup chopped onion
• 1 (2 1/4 ounce) can sliced ripe olives
• 2 (10 ounce) cans red enchilada sauce

directions

1. Soften tortillas in a hot pan or the microwave.
2. Combine onion, olives, and 4 cups of cheese.
3. Top each tortilla with equal amount of mixture.
4. Roll and insert toothpick to hold in place, or place seam side down in a greased 13" x 9" pan.
5. Pour enchilada sauce over top.
6. Sprinkle with extra 1 cup of cheese.
7. Bake at 350 degrees, uncovered, for 35 minutes.

Reviews

[ColoradoCooking]

Loved these! I grated green chile cheese and cheddar cheese. Sautéed onions on top before baking and made in individual dishes. Excellent!

 

[barbtaylor2800]

These were very easy to make and quite tasty. I recommend using a block of cheese and do the shredding yourself. Pre shred cheese doesn't melt as well. I also added olives to mine.

 

[Lavender Lynn]

These are very tasty enchiladas. I feel they need to be baked longer. Our cheese was not completely melted inside the tortillas. Next time I will cook them at least 10 minutes longer. Made for PAC Spring 2014.