I acquired this recipe from my step mom 25 years ago, and have yet to find a soul who doesn’t absolutely love them. Everyone begs for the recipe, and this dish is a special request each year for my son’s birthday dinner. He never can get enough! So, let’s get started…
- Burrito Size Flour Tortillas
- 2 cans Mild Enchilada Sauce (Old El Paso)
- Mexican Blend Shredded Cheese (some of the other cheeses cause a greasy enchilada-yuck!)
1. Preheat oven to 350 degrees Fahrenheit and spray a 13 X 9 casserole dish with your cooking spray.
2. Pour ¼ of a can of enchilada sauce in the bottom of the casserole dish and gently swish around to get a nice even layer.
3. Pour your remaining enchilada sauce into a shallow bowl, and take your tortillas and (one by one) dip them into the red sauce (both sides).
4. Gently shake off the extra sauce and place in your casserole dish. Sprinkle a generous portion of cheese on one side of the tortilla, and then roll it up. Repeat process until your dish is full.
5. Spoon some sauce onto the top of the enchiladas to prevent them from drying out during cooking, and sprinkle a bit of cheese on top. Put into your preheated oven and cook for about 20 minutes or until the inner layer of cheese melts. Pull out and serve.
You are welcome to include any additional ingredients that you choose; my step mom liked using mushrooms, black olives, and onions in hers back when she taught me how to make them. I generally pair this dish with a heaping portion of refried beans smothered in cheese, chips, salsa, and some guacamole. Pair it with your personal favorites and enjoy!
I would love to hear what YOU think….