Cheese and Onion Enchiladas
Serves: 6 Preheat Oven Temp: 350
12 corn tortillas
1 18 oz. can Las Palmas enchilada sauce
1 lb. grated cheese, Monterrey Jack and cheddar, or Colby jack
Optional: (use as desired)
1 cup chopped onion
1 small can of diced green chili’s
toppings as desired: lettuce, green onions, olives,
sour cream, tomatoes, olives, etc.
1 Warm the tortillas by microwaving or steaming so they are soft enough to roll without cracking.
2 Pour some of the enchilada sauce into the bottom of a 13 x 9-inch baking dish.
3 Spoon some of the enchilada sauce onto both sides of a tortilla so it is covered with sauce.
4 Put about 1/3 cup of the shredded cheese down the center of the tortilla.
5 Sprinkle some of the diced onion and green chili’s on top of the cheese.
6 Roll the enchilada and place it in the baking dish with the folded seam side down.
7 Repeat this for each of the additional tortillas.
8 Once the baking dish is full of rolled tortillas, pour the remaining enchilada sauce into the dish so that all of the tortillas are covered. Don’t be afraid of having too much sauce, a lot of it will absorb while cooking.
9 Top with additional shredded cheese and bake for 25 minutes.
10 After cooking, serve with green onions, olives, salsa, lettuce, sour cream, etc. as desired.