- 1 15oz can red enchilada sauce
- 12 white corn tortillas
- 24 oz cheddar jack cheese, shredded
Preheat the oven to 350F. Pour some of the enchilada sauce into a glass 9×13 pan—just enough to coat the bottom. In a plate with a lip or large, shallow bowl, pour the rest of the enchilada sauce. One at a time, dip each tortilla in the sauce so that both sides are coated. Lay the tortilla in the 9×13 pan and place 1/4-1/2 cup of cheese in a line down the middle of the tortilla.
Carefully roll the tortilla around the cheese and push to the side of the pan. Repeat with each tortilla, lining them up side-by-side. When all the tortillas are in the pan (usually fits 8 across and the other 4 facing perpendicular in a 2×2 pattern on the side), pour the remaining enchilada sauce from the plate/bowl over the top of the enchiladas. Sprinkle the remaining cheese on top of the rolled tortillas until fully covered. Bake at 350F for 20 minutes.
Serve with Mexican Rice and Refried Beans. Also great with Pico de Gallo and sour cream.
