This cheese enchilada recipe is very easy to make and it is finger-licking-good. I make it with my homemade red enchilada sauce but you can certainly make it with store bought if you prefer. If you do decide to make the sauce from scratch you can make it in advance and keep it in the refrigerator for up to 2 weeks.
These cheese enchiladas are vegetarian and are a great weeknight meal loved by adults and children alike. Be generous with your cheese so that they are ooey-gooey when you serve them.
This goes very well with a side salad.
Here is what you are going to need for this easy and delicious cheese enchilada recipe:
Red enchilada sauce
12 corn tortillas
4 cups shredded cheese – preferably 4 Mexican blend
Preheat oven to 350 degrees.
Heat a skillet with about 2 inches of oil. Heat oil well. When oil is hot, add tortillas, one by one for a few seconds to soften. Place the tortillas on a paper towel lined plate and drain excess oil.
Line the bottom of and oven proof 9×13 pan with enchilada sauce. Pour some enchilada sauce in a bowl.
Place the softened and drained tortillas, one by one, into the sauce you have set aside. Coat tortilla well. Add shredded cheese to the middle of tortilla and roll. Place the enchilada into the baking dish. Do this with all 12 tortillas,
Pour the remaining enchilada sauce on to the rolled tortillas. Cover with remaining cheese.
Place casserole in oven and bake for about 20 minutes. Remove from oven when sauce is bubbly and cheese has melted. Top with chopped scallions and serve. Enjoy!