Cheese Enchiladas
There is no story to this, other than I like to eat. Homemade Cheese Enchiladas! My favorite, cheese enchiladas are easy, fast and insanely delicious!
Cheese Enchiladas
There is no story to this, other than I like to eat. Homemade Cheese Enchiladas! My favorite, cheese enchiladas are easy, fast and insanely delicious!
Cooking Instructions
- 1
Mix together the colby jack cheese and the chopped onion, reserving about 1/2 cup of the colby jack cheese for sprinkling over the top, at the end.
- 2
Quickly cook tortillas in hot oil only enough to softened them. (Cook them too long, and your gonna have to make tostadas.) Drain well on paper towels. Set aside.
- 3
Preheat oven to 350 degrees F.
- 4
Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan.
- 5
Fill each corn tortilla with a handful of cheese/onion mixture. Roll tightly, and place seam side down in the pan.
- 6
Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- 7
Bake for 20-25 minutes or until hot and bubbly. Remove from oven and let cool 5 minutes.
- 8
Top with shredded lettuce, cotija cheese, tomatoes, cilantro, and sour cream.
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