These enchiladas are really quite easy to put together once you have the sauce. I made the sauce from scratch but you can use store bought if you would prefer. If you have the time, I encourage you to so ahead and make you own sauce. Here is what you are going to need for these:
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!
Other Mexican Recipes:
Refried Black Beans
Red Enchilada Sauce
Chicken Tortilla Soup
Marinated Carne Asada
Turkey Chipotle Tortilla Soup
Arroz con Leche
Chicken Enchiladas w/ Salsa Verde
Red Beans & Rice