Ingredients:
2 1/2 cups enchilada sauce
16 corn tortillas (white or yellow)
6 cups shredded Mexican blend cheese

Directions:

  1. Preheat oven to 350°F.
  2. Spread a little enchilada sauce in the bottom of a 9×13 casserole dish. Set aside.
  3. Wrap tortillas in a damp paper towel and microwave for 15 seconds. This will help soften the tortillas so they roll without cracking as much.
  4. Working with one tortilla at a time, dip a tortilla in the enchilada sauce and immediately lay it into the casserole dish.
  5. Fill the tortilla with cheese, roll it up and push it to the end of the pan, seem side down.
  6. Continue this process until your pan is full. Pour the remaining enchilada sauce over your tortillas.
  7. Sprinkle the tops with more cheese. Cover casserole dish with foil and bake for 15 minutes.
  8. Remove foil and cook for 10 more minutes, until the sauce is bubbling and the cheese is perfectly melted.

You can also prepare these enchiladas in advance and refrigerate for up to 12 hours, or until ready to cook.

Notes

To freeze, complete all the steps until it’s time to bake them. Then freeze them instead! When you are ready to eat them, bake them frozen and expect it to take about double the time to bake as the recipe says since they are frozen.