Posted by: sailingmartha | February 20, 2012

Quick and easy cheese enchiladas

This is my quick and dirty cheese enchilada recipe. It is simple to make these using pre-shredded cheese, pre-sliced olives, and canned enchilada sauce. Makes enough for leftovers the next day.

You’ll need a skillet, several large baking pans, platter, paper towels, tongs.

48 corn tortillas, 6″

Vegetable oil

Large can green enchilada sauce (I don’t really have a favorite, I just use whatever is handy)

2 large cans red enchilada sauce

2-3 lbs shredded cheese (I like four-cheese Mexican blend, but cheddar or colby jack works fine too)

4 or so cans of sliced black olives, drained

Heat 1/4″ vegetable oil in skillet over med-high heat. Depending on the size of your skillet you may be able to fry 2-3 tortillas at a time. Add your tortillas to the hot oil, frying quickly on each side for approximately 5 seconds. Remove from skillet, shake oil off gently, place on platter with a layer of paper towel between each tortilla. Repeat until all tortillas are cooked, adding additional vegetable oil as needed.

Preheat oven to 350 degrees.

In a large baking pan, pour a thin layer of red enchilada sauce to coat the bottom. Take a tortilla, and working on a clean plate, put about 1/4 cup of shredded cheese on one end, top with several sliced olives, and drizzle a teaspoonful or so of green enchilada sauce over the cheese and olives. Roll up, starting from filled side, and place, seam side down, in baking pan. Repeat until pan is filled. Spoon more red and green enchilada sauce over the rolled enchiladas, and top with additional shredded cheese. Continue rolling enchiladas until all your tortillas are used. Bake in oven at 350 degrees for 25-30 minutes or until heated through. Serve with sour cream if desired. Don’t forget to eat all the cheese shreds and olives that fall out while you’re making them, mmm. Assign someone else to do the dishes.


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