Cheese Enchiladas

Cheese enchiladas are an inexact science. The recipe that I've grown up with incorporates a little of this and a sprinkle of that, so feel free to modify the below recipe based on your preferences and/or specific dietary needs. I made 24 enchiladas last night - 12 for Corey and me and two pans of six each for our next door neighbors. (The ones who just had a precious baby boy - they need a couple of easy dinners for the fridge and/or freezer!) The 24 enchiladas I made last night only needed 3 cups of shredded cheese, or less than 1/8 cup cheese for each enchilada (both filling and on top!). So these are low-fat, easy, and inexpensive - a great weeknight meal!

Recipe Notes

Serve with a green salad and Rice Pilaf with Tomatoes. We like to use Old El Paso enchilada sauce, but any variety will work well. When in doubt, use MORE enchilada sauce - it will help keep the enchiladas from drying out!

Ingredients

• One white onion, finely chopped
• 1-2 tbsp. butter, margarine, or light butter
• Shredded Mexican cheese blend (2 c. per 12 enchiladas is more than enough)
• Small corn tortillas (such as Mission)
• Red enchilada sauce
• Coarse salt & pepper to taste
  

Instructions

1. Combine chopped onion and butter in a heavy skillet over medium/high heat. Saute until butter is melted and onions are soft, approximately 5 minutes. Add salt and pepper.

2. Make enchiladas: place corn tortillas on a work surface and sprinkle approximately 1 tbsp. onion mixture and approximately 1-2 tbsp. shredded Mexican cheese blend in the center of each tortilla.

3. Roll and place each tortilla, seam-side down, in a greased casserole dish.

4. When all tortillas are assembled, pour enchilada sauce over the tortillas. Sprinkle additional shredded cheese over the top.

5. Bake in the oven at 350 degrees or until the enchiladas are heated through and the cheese on top is bubbly.