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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Cheese enchiladas the way they should be. Full of cheese! Ingredients:
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:
1. In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside.
2. Shred both cheeses and mix together in a bowl.
3. Warm a skillet with oil just covering bottom of skillet.
4. Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments).
5. Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish.
6. Fill tortilla with olives, onion and cheese.
7. 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.
8. Repeat process stacking each new enchilada next to the previous one until dish is full.
9. Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives.
10. Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly.
11. To Freeze: Flash freeze uncooked, wrap and label.
12. To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.
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