This is a recipe 😊
In all honesty, I don’t know how actual enchiladas are made, so this may just be regular enchiladas!
- Corn Tortillas (or flour taco size of you so desire)
- Large Can Red Enchilada Sauce (I like Old El Paso, but that’s just me)
- Large Bag of Shredded Cheese (I use Colby-Jack)
Open can of red sauce. Heat in medium pot over medium heat on stove until steamy. (This part gets a bit messy) Dip one tortilla completely in sauce to cover both sides. Put saucy tortilla in separate cooking pan (I use a square small pan … Like a cornbread pan). Fill saucy tortilla with small handfull of cheese. Roll up tortilla and scoot to edge. Repeat until pan is full. Cover with remaining sauce from pan. Cover with about a large handfull (or more if you’re me) of cheese. Bake at 350° until bubbly … About 20 minutes. Just watch it.
Serve: Don’t get all crazy (Unless you want to. I won’t judge.). Cut piece into a square, and put on plate. Serve with sour cream and hot sauce if you want.
Options: Endless! Add cooked ground beef or cooked chicken (you KNOW I would use rotisserie chicken) to cheese inside tortillas. Top with black olives … Chopped or sliced before cooking. Add jalepenos. Add corn. Add beans. Use whatever sounds good to you!