I learned to make Chicken Enchiladas years ago, when my two oldest were little. Minus the chicken, they are now another quick option for Meatless Mondays.
- 1 lb of mild cheddar cheese, grated
- 10 or so ~corn tortillas
- 1/4-1/3 cup finely chopped yellow onion
- black olives, optional
- sour cream, optional
- guacamole, optional
- Jar of Trader Joe’s Enchiladasauce -OR-Here is a homemade enchilada sauce recipe that’s very easy to make
Pre-heat oven to 350 degress
Warm the tortillas in the microwave three at a time for 30 seconds
Meanwhile, coat the baking dish with half the Enchilada Sauce. Then dip the tortillas into the baking dish and enchilada sauce on both sides to coat.
While tortilla is open, add a handful of the grated cheese and sprinkle some onion down the center and roll it. Make sure seam side is down. Repeat with as many tortillas as you can fit in your baking dish.
Using a ladle, pour remaining enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides~making sure to coat all edges.
Sprinkle more cheese and onion on top. Add black olives, if desired.
Cover with foil and bake at 350 for 20 mins or until cheese starts to melt. Remove foil and bake another 5 mins.
Steam some rice and add a green salad for a meal. Enjoy!