Ingredients
- 14-18 yellow corn tortillas
- 4 cups shredded colby jack cheese
- 1/3 medium finely diced onion *use as much or little to taste
- 1 10 oz can enchilada sauce
- 1/2 8 oz can tomato sauce
- 5 dashes hot sauce *Tapatio
- shredded chicken, taco meat, or shrimp *optional
- vegetable oil for frying tortillas
Servings:
Instructions
- Fry corn tortillas in 1 Tbls vegetable oil in skillet or griddle over medium high heat for 20 seconds each side. Adding more oil as needed, every few tortillas. Remove to paper towel lined sheet pan. Keep layering the tortillas between paper towels, to drain off extra oil. Mix together enchilada sauce, 1/2 can tomato sauce, and 5 dashes hot sauce in small bowl. Dice onion finely and mix with shredded colby jack cheese in medium bowl.
- Lightly spray a large lasagna pan with cooking spray and preheat oven to 375 degrees. Dip tortillas in enchilada sauce and fill with cheese/onion mix and meat(if using), roll and place seam side down in pan. Continue until pan is full. Brush on extra sauce over tops of enchiladas and sprinkle with any leftover cheese mix.
- Bake uncovered for 20-25 minutes at 375 degrees. Serve with salsa or taco sauce, sour cream, and guacamole or diced avacado. Enjoy!
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