How do you like your enchiladas? I like mine super simple, with a delicious not-to-spicy red/green chile sauce, soft corn tortillas bursting with shredded cheese, topped with a few diced onions, finished with more sauce and dripping with melted Mexican cheeses, mmmm the cheesier the better in my book!
With Cinco de Mayo this weekend, I thought it was a great time to share this recipe. It’s quick and simple, because (horrors) you can use your favorite store bought sauce, how very un-blogger like of me. I know, I know the internet is filled with recipes that claim “never make your own enchilada sauce again” and “10 minute enchilada sauce” which at some point I might try, I’ve tried a few but have yet to find one that I love. Until then, I’m making them like my mom used to make with a store bought sauce and I have found a delicious, all natural jarred sauce that is made and jarred right here in Colorado.. I found Nanita’s Finest in our local grocery store. I mix the mild with the medium green chile sauce and it’s perfect!
If you cannot find Nanita’s try looking for another natural enchilada sauce, a decent brand is , if you cannot find a natural one. Try mixing two types; a red and a green chile sauce then use half and freeze the other half for another time.
Preheat your oven to 350° and prep your baking dish, I typically use a 9×9 square* pan, sprayed with some oil and a few tablespoons of your sauce spread over the bottom.
TIP | *You may also make this is a larger casserole dish if desired or even a cast-iron skillet; simply increase sauce, cheese and tortillas to fit your needs.
Pour your sauce into a medium saucepan and warm, in a small fry pan, add a couple tablespoons of oil and heat over medium. Take your corn tortilla, using tongs carefully place it in the hot oil and fry for 15-20 seconds, flip and fry for 10 more seconds, this will help the tortillas to keep from breaking when rolling. Then quickly dip in the warm sauce to coat.
Lay prepped tortilla in your prepped baking dish and place a handful of cheese and a few diced onions in the center of the tortilla and roll carefully, tucking the edges on the bottom.
Continue rolling until all tortillas are filled and tucked in next to one another.
Pour the rest of the sauce over the rolled enchiladas and sprinkle with a little more (or a lotta) cheese.
Bake in 350° oven for 15-20 minutes until cheese is melted and sauce is bubbly. Serve immediately.
Delicious served with Spanish-Mexican Rice and organic refried beans and crisp tortilla chips.
Try garnishing with a selection of toppings such as:
- chopped fresh tomatoes
- chopped cilantro
- sour cream
- sliced olives
- minced onion
And there you have it, another delicious meal ready in a little over 30 minutes!
If you try this recipe, be sure to tag @thefreshcooky on Instagram and hashtag #thefreshcooky.Print
This recipe for cheese enchiladas using your favorite sauce is perfect for a quick weeknight meal or for Cinco de Mayo. Soft corn tortillas filled with shredded cheese and a few diced onions, topped with more sauce, and dripping with melted Mexican cheeses.
- 1- 16 oz jar favorite enchilada sauce (try Nanita’s Finest)
- 6-8 corn tortillas
- 2 cups shredded Mexican cheese (I like Horizon’s organic)
- 2-4 tablespoons of oil (for softening) try Avocado oil
- 1/4 yellow onion, diced (optional)
- Optional Toppings
- Additional Cheese
- Fresh diced tomatoes
- Sliced black olives
- Sour cream
- Fresh cilantro, chopped
- Preheat oven to 350 degrees and spray a 9×9 square pan* with oil.
- Spread a couple tablespoons of enchilada sauce on the bottom of the pan.
- Pour your enchilada sauce into a medium saucepan and warm over low heat.
- Heat oil in a small fry pan over medium heat, until oil is hot.
- Carefully, using tongs, place a tortilla in the hot oil for 15-20 seconds, turn and fry for another 10 seconds.
- Carefully remove from oil, allowing excess to drip back into pan, then dip quickly in warm sauce and place flat in prepared pan or on a cutting board.
- Grab a handful of cheese and spread in middle of tortilla, the sprinkle a few diced onions on top and carefully roll the tortilla around the cheese, turning and place seam side down in pan.
- Repeat with the rest of the tortillas and cheese and onions until all are used.
- Snuggle them in tight in the pan together.
- Pour rest of sauce over the top of the enchiladas, sprinkle with additional cheese and bake 15-20 minutes until cheese is melted and sauce is bubbly.
- Garnish with desired toppings, serving immediately.
- Serve with my Spanish-Mexican Rice, organic refried beans and some crisp tortilla chips and maybe even this quick and easy margarita (adults 21+ only)
*You may also make this is a larger casserole dish if desired or even a cast-iron skillet; simply increase sauce, cheese and tortillas to fit your needs.
DID YOU MAKE THIS RECIPE? I’d love to hear how it turned out, leave a comment below and share a picture of it on Instagram with the hashtag #thefreshcooky.
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