How to make it

  • Sauce:
  • In a large saucepan, saute lightly the onion and garlic in the oil.
  • Add the rest of the sauce ingredients except the cheese and bring just to a simmer, stirring constantly.
  • Add the cheese and stir until melted and remove from heat.
  • Filling:
  • Mix all filling ingredients together in a large bowl.
  • Assembly:
  • If using corn tortillas, soften in hot oil four to five seconds per side and drain on paper towels, and let cool a bit before proceeding.
  • If using flour tortillas, warm a few at a time in the microwave or in a dry pan on the stove to help soften for rolling.
  • Choose the size of pan you wish to use - anywhere from an 8x8" to an 9x13".
  • Spray with cooking spray and pour some sauce in to cover the
  • bottom.
  • Place about a half cup of filling in a tortilla and roll up, placing seam side down on top of sauce in pan.
  • Repeat until all filling is used up, making one layer per pan.
  • Cover the enchiladas with the remaining sauce, spreading to the edge.
  • To bake now, preheat oven to 325F and bake for 30 to 45 minutes until sauce is bubbly and the filling is hot.
  • To freeze, cover pan tightly and place in the freezer for up to six
  • months.
  • Thaw before baking.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    lovin this recipe all the wonderful flavor combo. thanks high5
    Was this review helpful? Yes Flag

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