Sometimes the simplest things are the best. I have made so many enchilada recipes and do you know how many I’ve posted? None. Most of the recipes I’ve tried have come out with super soggy tortillas after soaking in enchilada sauce. I don’t like soggy tortillas.
Then a few weeks ago, one of my husband’s friends made us some cheese enchiladas and they were perfect. And do you want to know what? They had three ingredients! Three! Tortillas, enchilada sauce, and cheese. No fancy sauces, no fancy fillings, just those three little ingredients made the best enchiladas I’ve ever had. Just top these off with salsa, sour cream, and avocado and you’re set!
Simple Cheese Enchiladas
’s Enchiladas” Jordan
2 (10 oz) cans red enchilada sauce
12 (8-inch) flour tortillas
16 oz Mexican style shredded cheese
Preheat the oven to 300 degrees F.
Place the enchilada sauce in a large skillet and heat over medium heat until the sauce is warm, but not boiling.
Place ¼ cup of sauce at the bottom of a large rectangular baking dish.
Dredge the flour tortillas, one at a time, through the warmed enchilada sauce, shaking the extra sauce off as you go. Fill each tortilla with 3-4 tablespoons of shredded cheese and roll tightly.
Place the enchiladas, seam side down in the prepared baking dish. Sprinkle with the remaining cheese. Bake the enchiladas for 25-30 minutes or until the cheese is melted and the edges of the tortillas are beginning to brown.
Serve immediately with salsa, sour cream, and avocado slices.