Tuesday, May 27, 2008

More "Mexican"

I have no idea if I make these correctly, but this is how I've always made cheese enchiladas. As a side note, Cameron actually ate these without complaining tonight. What a shocker.

Cheese Enchiladas

About 3 cups shredded cheese (cheddar, colby, whatever you want. You can purchase bags of a "Mexican"blend.)
1 28 oz. can of enchilada sauce or red sauce
1/2 cup chopped onion
8 flour tortillas

Preheat oven to 350. Reserve about 1/2 cup of cheese. Mix with remaining cheese about 1/4 of the can of sauce and about half of the onions. Just enough sauce to hold the filling together. Spoon about 1/4-1/3 cup of the filling into a tortilla. Roll and place into a 9x13 glass baking dish that has been sprayed with a non-stick cooking spray. This should make about 8 enchiladas. Pour the remaining sauce over the enchiladas. Top with the remaining cheese and onions. Cover lightly with foil and bake for about 30 minutes, or until bubbly and the cheese is melted.