Hi Guys! Today I’m sharing my go to recipe for easy enchiladas. My mother in law taught me how to make these years ago and they are super easy. They can also be made ahead of time and stored in the refrigerator until you’re ready to bake. Or, you can make a pan or two and freeze them. These enchiladas make a good dish to take to gatherings with family or friends, or a quick dish to take to a sick friend.
These enchiladas are not healthy at all, but they could be made that way. I will work on making them healthier and will post that recipe when I do. But, for this recipe we’re all about the cheesy goodness. I hope you enjoy!
You can fill these with whatever you want. I usually do a pan of beef and a pan of cheese. For the enchiladas you need: enchilada sauce, cheese, and corn tortillas.
You can use any enchilada sauce that you want. You could even make your own! A 28 oz can will make two pans. You can also use any cheese that you want. I use cheddar – just because that’s what we’ve always used for these. But, any kind would be good. I prefer to use the white corn tortillas, but the grocery store was out, so yellow it was. They taste just as good!
To start, you need to set up your work station. It goes pretty quickly once you get them going, so you have to have everything ready.
First heat a skillet with enough oil to cover the bottom. Keep the oil close as you will have to add more. Next to that, pour some of the enchilada sauce in a small sauce pan and turn it on low. You want it warm, not too hot.
While the oil is heating, set up your rolling station. You will want a plate of cheese, a plate to put the tortilla on, and the pan. Cover the bottom of a 9×13 pan with enchilada sauce.
(You want your cooked beef if you’re using it. I made a pan of beef, and forgot to take a pic of just the cheese.)
Once the oil is hot, it’s time to get busy. Unfortunately I didn’t get any pictures of this process because there is literally no time to take them.
Put a tortilla in the oil and cook it on both sides. You don’t want it to bubble up, just get soft. It takes a few seconds on each side. Then, transfer it to the sauce pan and cover it with sauce and transfer it to the plate.
This process takes a little bit of practice because the tortillas get very soft and start to fall apart. I use tongs to move them, but I usually have 2 or 3 each time that end up in the trash because I have broken them. You have to kind of scoop them instead of picking them up on the edge.
Once the tortilla is on the plate, fill it with cheese (or your choice of fillings) and roll it tightly. It’s okay if it starts to break open, you are going to cover it with cheese and bake it so it will stay together. (Be careful! They are hot!)
When it’s rolled, place it seam side down in the baking dish. Depending on how thick you roll them, will determine how many enchiladas it makes. When you have the pan full, cover it with cheese and then cover the pan with foil. If you aren’t ready to bake it yet, place it in the refrigerator until you are.
If you are ready to bake, leave the foil on and put it in a 350 degree oven for 25 minutes. After the 25 minutes you can pull the foil off and put it back in for a few minutes to make sure the cheese on top is all melted and the sauce is bubbling.
Let them sit for about 3 minutes before digging in!
I usually make a pan of cheese and a pan of beef. When I do that, I will cook and drain the beef and let it cool. Then I will fill the tortillas with beef and cheese.
During the process of making these and taking pictures, I may have somehow dumped an entire can of enchilada sauce on my phone…oops!! Thank goodness for OtterBox! Lol! 🙂
I hope you enjoy!