Simple but delicious...
Ingredients:
12 corn tortillas
1/2 cup cooking oil
1 cup diced red onions
1 lb Shredded Cheddar Cheese
1 lb Shredded Pepper Jack Cheese (or Monterrey Jack)
1 15oz can El Rio Mild Enchilada Sauce (or other brand)
Directions:
Pour about an 1/8th of an inch of oil into a small skillet over medium heat. Place corn tortillas one at a time in the skillet for about 15 seconds each side. Replenish oil as needed. Set warmed tortillas aside to soak on a paper towel.
Begin preheating oven to 375 degrees. Blend cheeses together in one pile. Take each tortilla and place the desired amount of cheese in the center. Top with onions. Roll tortilla and place it In a 9x12 (or larger) pan. When all tortillas (now enchiladas) are in the pan, pour enchilada sauce over the enchiladas. Cover all the corn tortillas, or they will become crisp when baked. Top liberally with the shredded cheese mixture and any remaining onions. Place pan in oven and cook for 20-25 minutes. Remove and serve.
For additional spice: use "hot" enchilada sauce. The El Rio seems to have a bit of spice in the mild can.
For kid friendly version, remove onions. Or use flour tortillas and put cheese and enchilada sauce inside and wrap the tortilla. Heat in microwave for 30 seconds to begin melting the cheese. Place in the oven for 5 more minutes.
Nice job! Great idea on the ench-urritos too :D ♥ to have some kid-friendly tips
4thelittleones 2 months ago
why do they look wet?? did you add oil?
skatarest77 3 months ago
These look delicious. We use flour tortilla with plain tomato sauce (or tomato sauce and tomato paste with some spices like onion powder, garlic powder and pepper) as a topping for the kids and other people who don't like heavily spicy food. Thanks for uploading.
jfsfrnd 5 months ago
Ur kids r sooo cute im totaky makein these tomoro
laceybeiconic 6 months ago
Very good!
101jakew 7 months ago