I LOVE recipes that are super easy to make and come out tasting like you spent hours in the kitchen. This is one of those. You can wow your family with minimal effort with these cheese enchiladas. I'm a fan of all things cheese so these are perfect for my tastes and I'm also a fan of Mexican Food. Mmmmm Two of my loves combined! Serve these with some rice and beans for a yummy dinner. If you are feeling extra fancy you can throw in a can of cooked chicken and make them Chicken Enchiladas!!
4c Cheese (cheddar, Monterey jack, or a combo of both)
1 c. Sour Cream
1 small onion finely diced
¼ c. Minced Parsley
¼ tsp pepper
1 packet of McCormick enchilada seasoning, prepare as directed on the label OR 1
can Old El Paso Enchilada Sauce (read the labels because as soon as I post this the info. is out of date) OR you can even easily make your own (you will need about 2-3 Cups of sauce)
Big Package of Mission Corn Tortillas (36 at least)
Mix the first 6 ingredients in a small bowl. Warm the corn tortillas under a wet
paper towel in the microwave for about 35 seconds. Only warm 10 at a time. Place
a heaping tablespoon of filling onto the warm tortilla and roll. Put into a
greased 9x 13 pan with the seam side down. Pour enchilada sauce over the tops of
the enchiladas. Bake for about 20-30 min. at 350 deg. If you want, top with more cheese and
bake for another 5-10 min.
Optional Garnish: Lettuce, sour cream, olives
Mix the filling ingredients.
Place some filling on a warmed tortilla.
Roll the tortilla and place seam side down in a 9x13 pan sprayed with cooking spray.
Continue filling and rolling until your pan is full.
Pour the enchilada sauce over the top. Make sure that everything is coated with sauce. Bake at 350 for 35 minutes. Top with cheese and bake for another 5-10 min. or until cheese is melted.