Easy Enchilladas

I don’t go out for Mexican food that often…which may explain my recent inexplicable urge to eat it. So tonight I made cheese enchilladas, my go to choice at Mexican restaurants. But I gotta say…as easy as these were to make, they were pretty darn tasty.

Easy Enchilladas

Uncooked flour tortillas (lightly fried in canola oil)
Shredded pepper jack and colby jack cheeses
1 small can of Las Palmas red chile sauce

1. Put about 2 tbsp of canola oil on a pan and heat.
2. Cut tortillas in half and fry each side just long enough to lightly brown. (You’d don’t want them too crispy or they’ll hard to roll)
3. Pour a little bit of red chile sauce in the bottom of a casserole dish.
4. Dip one tortilla half in the chile sauce, making sure each side is fully covered.
5. Put a small handful of the pepper jack cheese in the center.
6. Take one corner on the tortilla and fold it inwards towards the cheese, and roll
7. Cook at 375 F until cheese is melted. Chile sauce will just begin to boil.

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It’s worth it to use uncooked tortillas. I’ve made these with regular flour tortillas before and I can tell you that there is a taste difference! Look for them at your grocery store near the refrigerated pastas and wonton wrappers.

Serve on a bed of lettuce with a side Mexican rice. Sit back and relax. It’s Friday. 🙂

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