Enchiladas are probably one of my favorite Mexican dishes – they are so versatile! I usually use green onions in half the dish and plain cheese in the other.
Cheese Enchiladas – Yield 4-6
1 large or 2 small cans of red enchilada sauce (we prefer Old El Paso medium heat)
1 package shredded colby jack cheese
1 package 24 ct small corn tortillas
green onions, sliced (optional)
Grease 9×13″ baking dish. Spoon in a small amount of enchilada sauce to cover bottom. Have dish, cheese, and enchilada sauce handy next to your stove. Using a small skillet on medium low, heat enchiladas one at a time by swirling in pan and then flip to repeat until tortilla is pliable (doesn’t take long) or heat several in the microwave wrapped in a damp paper towel. Once warmed, spoon in a small amount of enchilada sauce and a small handful of cheese (plus sprinkling of green onions if desired). Roll and place seam down baking dish. Repeat until baking dish is full – you can pack them in fairly tightly. I usually do a row and then 4-6 along the bottom. Top with sauce making sure all tortillas are coated but not so much that it is soaked. Sprinkle top with cheese and green onions. Cover and bake for 25 minutes at 350 degrees. Remove foil and bake for an additional 5 minutes.