Easy Cheese Enchiladas

These Easy Cheese Enchiladas are my oldest son’s favorite! I love it too because it’s such a quick and easy budget friendly meal! ONLY 4 INGREDIENTS! But you can add some shredded cooked rotisserie chicken from the store or cooked ground beef with taco seasoning if you’d like, but we prefer it without the meat. The enchiladas along with my Skillet Mexican Street Corn and Mexican Minute Rice make the perfect meal!

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You will need:

10 flour or corn tortillas

1 lb Mexican Colby Jack shredded cheese

1 (28 oz.) can of Enchilada Sauce (we prefer Old El Paso Brand)

Non-stick cooking spray

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Directions for Easy Cheese Enchiladas:

Spray a 9”x13” baking dish with non-stick cooking spray.  Put about 1 cup of the enchilada sauce in the and spread so it covers the bottom of the dish.

Next, microwave the tortillas for about 15-20 seconds so they become soft and won’t crack when you are rolling them.  Place ¼ – ½  cup cheese in a line horizontally in the middle of the tortilla.

Now roll up the tortilla.

Then place the tortilla seam side down in the baking dish.  Repeat until the dish is full.

Next, pour the remaining enchilada sauce over the tortillas, covering all of them.

Bake at 350 degrees for 20 minutes.  Remove and top with 1 cup of cheese and put back in the oven until the cheese is melted, about 5 minutes.

Top with green onion, cilantro, olives, tomatoes or your favorite toppings!

These enchiladas are so quick and easy and takes less than 30 minutes! You can even cook up my Skillet Mexican Street Corn and my Mexican Minute Rice while it’s baking and you will have a full hearty meal!