American Cheese Enchiladas

I’m a Sharp Cheddar Cheese girl. I won’t EVER deny that. I can eat it by the slice! (even though I know it’s not so good for me)

Last weekend (anniversary weekend) we went to COSTCO and I bought a big block of Tilamook Sharp Cheddar Cheese! It’s my favorite.

As I looked into the fridge I realized that I really needed to open up that block of cheese and I started thinking about what I could make. My stomach immediately went to Cheese Enchiladas. I love Cheese Enchiladas! My mom used to make the best enchilada sauce in the world (in my opinion).

I made these enchiladas with a can of doctored up sauce because I had a can but I usually like to make my own sauce.

To doctor up a can of Enchilada Sauce I usually buy the Old El Paso Mild (Red) Enchilada Sauce.

American Cheesy Enchiladas

For the Doctored Up Enchilada Sauce:

  • 1 28oz can of Old El Paso Mild (Red) Enchilada Sauce
  • 1 8oz can tomato sauce (no salt added)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Taco Seasoning (NO MSG, or the low-sodium one)
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

1. Pour the can of enchilada sauce and tomato sauce into a large skillet and allow to heat through.

2. Add all the spices and let simmer for 3-5 minutes. Then set aside.

Enchiladas:

  • 20-21 fresh corn tortillas
  • 4 cups shredded Sharp Cheddar Cheese (I prefer to shred my own-I think the cheese melts better that way)

Preheat oven to 375 degrees.

1. Spray 9×13 glass cooking dish with cooking spray.

2. Pour 1/2 cup enchilada sauce into the baking dish and evenly distribute throughout the pan.

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3. Assemble enchiladas by putting about 3 Tbsp of cheese onto a tortilla  and rolling it up.

4. Place the enchilada seam down into the baking dish. Assemble all the tortillas.

5. Sprinkle 1 1/2 cups of cheese over the enchiladas and then pour remaining sauce evenly over the top.

6. Sprinkle remaining cheese over the top and place in the over for 25 minutes.

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Serve hot with a side of rice and maybe even some refried pinto beans.

Listen to them sizzle! Yum!

Be careful, it’s easy to eat a whole bunch of these. I had to ask The Mister to hold me accountable to the number of enchiladas I ate.

Enjoy!

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~Mrs Galvan~

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