Sunday, August 17, 2008

{cheese enchiladas}

This is an incredibly easy recipe, and really quite delicious! It takes just minutes to put together, and bakes in under an hour. These are items I always have on hand, so many times it's my go-to meal on busy nights.


10 large corn tortillas (you can use flour tortillas if preferred)
1 large can El Paso enchilada sauce (red)
1 large onion, chopped
3-4 c. cheddar cheese

Saute onions in olive oil until cooked through, then set aside. Place inside each tortilla a good amount of cheese, followed by desired amount of onion. Roll tortilla up, then place seam-side down in a greased 9x13 pan. Repeat until all tortillas are finished. Pour enchilada sauce over the top, making sure everything is covered, then layer generously with remaining cheese. Sprinkle with parsley. Bake at 375 degrees for 35-40 minutes, or until cheese is bubbly and golden brown.

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