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Easy Enchiladas
Easy Enchiladas
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Family-favorite Tex-Mex cheese enchiladas: corn tortillas filled and covered with tomato-green chile sauce and baked with extra cheese. Deliciously simple!
Ingredients:
  • 2 tablespoons extra virgin olive oil or other cooking oil
  • 12 corn tortillas
  • 1/2 onion, chopped (about 3/4 cup)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 (14-ounce can) crushed tomatoes, preferably fire roasted
  • 3/4 cup chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1 pound (4 cups) jack cheese, mild cheddar , or a mix, grated
  • To serve:
  • Half a head of iceberg lettuce
  • 2 teaspoons apple cider vinegar
  • Sprinkle of salt
  • 1 cup sour cream
  • A handful cilantro
Instructions:
  • Preheat the oven to 350°F for a perfectly cooked dish.
  • Heat oil in a large frying pan. Fry each corn tortilla for few seconds on each side until lightly browned and softened, using mom's trick of stacking to absorb excess fat. Set aside on a plate as they brown. Add more oil to the pan as needed.
  • Prepare the enchilada sauce: Heat olive oil in a large sauté pan over medium heat. Sauté onion until translucent, about 5-6 minutes. Add garlic and cook for 1 more minute. Stir in crushed tomatoes, green chiles, water, and oregano. Simmer, taste, and if needed, balance the flavors with a touch of sugar. Remove from heat.
  • Wrap tortillas with cheese: Drizzle olive oil in a 3-quart (9x13) casserole pan. Sprinkle shredded cheese on 2/3 of a tortilla, roll it up, and arrange seam-side down in the pan. Repeat with remaining tortillas.
  • Top the rolled tortillas in the casserole pan with the sauce making sure they are well covered. If needed, thin the sauce with a little water. Sprinkle the remaining grated cheese over the top.
  • Baking: Place the casserole in a preheated 350°F oven for 10 to 15 minutes, or until the cheese is melted. Serve alongside sliced iceberg lettuce (1/3 to 1/2-inch thick), drizzled with apple cider vinegar and salt. Top enchiladas with cilantro and sour cream. If you enjoyed the dish, please consider rating it and leaving a comment!

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