Cheese enchiladas, standardized
This has now become one of my standard recipes.
Ingredients
- 28 oz. of Macayo's mild red enchilada sauce
- 10 white-corn tortillas (roughly 8 inches in diameter)
- About a pound of Mexican four-cheese mix
Method
- Pour enough enchilada sauce in the bottom of a 9x13 casserole dish to cover the bottom.
- Pour enchilada sauce on a dinner place. This is how you will moisten the tortillas. For each tortilla, moisten the tortilla on the bottom side and then put about half a handful of cheese on top, roll it up, and put it in the casserole dish. Repeat till they are all done.
- Pour the rest of the enchilada sauce over the tortillas.
- Pour the rest of the cheddar cheese over the top.
- Put the casserole in the oven at 350 for 25 minutes.
Things don't get much simpler than that.
If you are interested, here is the list of my experiments that preceded it.