Hi Guys!  I hope everyone is having a fantastic week!  I have been wanting to share this yummy recipe with y’all for a couple of weeks now and I’m finally getting around to posting it.  The recipe for these delicious enchiladas comes from my sweet friend Ana.  She happened to make these for me while I was dealing with an illness and was home bound and I fell in love and just had to have the recipe.  She taught me how to fry the tortillas before rolling the enchiladas, which I had never done before and it really makes all the difference.  You can make just cheese enchiladas, or add beef, chicken, or even shrimp as well.  Since my guys are big carnivores, they like me to add in cooked taco meat or shredded chicken when I make them, but I think the cheese enchiladas are yummy as well.   The recipe is fairly mild and both the kids and my Mother in-law love them.  I usually serve them with some salsa or taco sauce on the side for people who like a little more heat, and of course I always serve them with sour cream and guacamole or avocado.

Yum~I am getting hungry just talking about them!  Give them a try…I hope you love the recipe!

As always…Just Keep Cooking!

xo, Jacque

Ingredients gathered…

First step is to fry the corn tortillas in vegetable oil for about 20 seconds per side, just until tortillas are heated and start to bubble a bit.

Drain on paper towel lined baking sheet as you fry. Layering between paper towels as you go.

I gather all the ingredients for rolling the enchiladas.  I always place the cheese in a big bowl and mix in about 1/3 of a medium diced onion.  I browned some ground chuck with a little taco seasoning this time, but shredded rotisserie chicken works great too!  For the enchilada sauce I mixed 1 can enchilada sauce, 1/2 can tomato sauce, and a few dashes of hot sauce in a bowl.

I lightly coat a large lasagna pan with non-stick cooking spray or butter and pre-heat oven to 375 degrees.

Dip tortillas in enchilada sauce and then fill with cheese(and meat if using!) Roll together and place seam side down in pan.  Continue rolling until pan is full.  I usually get about 14 enchiladas in my large pan.  I brush on a little extra enchilada sauce over the top and cover with any extra cheese/onion mix that is leftover.  Bake for 20-25 minutes.

Ta-dahhh!!!  Yummy Enchiladas!!!

My dinner~Happy Girl!!