This was my first effort at cheese enchiladas.

Ingredients

• 28 oz. of Las Palmas red enchilada sauce
• 8 flour tortillas (roughly 8 inches in diameter
• 3/4 lb. sharp cheddar cheese, shredded
• 3/4 lb. sour cream
• 1/4 lb. sharp cheddar cheese, shredded

Method

1. Pour enough enchilada sauce in the bottom of a 9x13 casserole dish to cover the bottom.
2. Mix cheese and sour cream in a bowl.
3. Break up the cheese/sour cream mixture into eight portions. Wrap an eighth of the cheese/sour cream in a tortilla. Roll up. Place seam-side down in casserole dish. Repeat with the remaining tortillas.
4. Pour the rest of the enchilada sauce over the tortillas.
5. Pour the rest of the cheddar cheese over the top.
6. Put the casserole in the oven at 350 for 30 minutes.

2018-09-26

This turned out fine. I would serve it to guests.

A couple of thoughts:

• I used flour tortillas. I think corn would be tastier. (And would frying them be better?)
• The Las Palmas enchilada sauce is okay, but it's a bit more bitter than I would prefer... although I would still both make and eat and serve this to guests again.

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Second attempt

• 28 oz can of green enchilada sauce
• 12 white corn tortillas
• Monterey jack cheese

Yup, that's it. 350° in the oven for about 25 minutes (or until some of the cheese on top starts turning brown). This worked. Next time I would probably make a roue to thicken the enchilada sauce a bit more, but perfectly good without it. If this is all there is in the fridge to cook with, I'd definitely do it again, even without the roue.

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2018-10-10: I did this again using ricotta cheese and a medium spicy enchilada sauce. Y'know, that much ricotta doesn't have the texture or taste to be a repeater.

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2018-10-13: This time I decided to do a sort of Mexican lasagna. White corn tortillas. Ricotta. Fried ground beef. Marinara sauce. Not bad. I could do this cooking for the family.