Jacklyn's Crazy Voo-Doo Cheese Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Warning: I thought this was nothing more then my bestfriend's favorite enchilada recipe but OH! How we underestimated it! Maybe it's bc we moved away from Texas 2 months ago and we miss Tex-Mex. Or perhaps it was because we usually believe things that arn't hard to make arn't good enough for 2 culinary arts students to waste their time on... but here I sit in my computer chair eating the last left-over enchilada, the enchilada I tried so hard to save for my husband...knowing full well he said he'd divorce me if I ate all of the leftovers. LoL, and Jacklyn, it was totally worth it! JK! Ingredients:
corn tortilla |
1/2 cup mild cheddar cheese, shredded |
12 ounces crumbled asadero cheese |
2 (13 ounce) cans old el paso enchilada sauce (i could drink this stuff) |
diced onions (to garnish) or green onion (to garnish) |
Directions:
1. Pre-heat oven to 350°F.
2. Combine cheddar and Asidero in a bowl, mix.
3. Open the can of enchilada sauce and pour a small amount into a casserole dish to coat the bottom of it.
4. Wet corn tortillas in a little sauce so rolling them is possible without breaking them.
5. Fill corn tortillas one by one with plenty of cheese. I like to place the filled tortillas on the side where the two flaps curl so the weight of the filling holds them in place. Do this until your whole casserole dish is filled with enchiladas. If you have extra cheese you can sprinkle it over the dish.
6. Pour the remaining sauce over the enchiladas - open the second can and do the same - the sauce is awesome.
7. Bake for 20 min at 350.
8. Garnish if desired - I like onions he dosen't.
9. Try not to divorce spouse over eating last enchilada.
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