Easy Enchiladas

This Easy Enchilada recipe has earned me lots of compliments and it is Super

Easy and can be made the night before so all you have to do is pop them in the
oven the next day.
What you will need:
12 corn tortillas
1 28oz can of Old El Paso Enchilada Sauce (Red or Green)
1 4 cup bag of shredded cheese (I have used shredded cheddar, shredded monterey
jack or any queso blanco)
1 1/2 cups cooked meat (optional) shredded beef, ground beef, ground turkey or
shredded chicken
3-4 tablespoons oil                                                                           

What to do:
Coat each tortilla with oil using your hands or a brush. Place them on a cookie
sheet and bake in a 500 degree oven for about 7 minutes. Take out to cool until
they are not too hot to touch.
Pour just enough sauce in the bottom of a 9x13 baking dish to cover the it. Pour
the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl
to coat with sauce.
Lay the tortilla in baking dish and if you're using the meat, put in about 2
tablespoons. Place the cheese on top of the meat or if it is just cheese you are
making put 2-3 tablespoons of cheese in each tortilla. Fold one edge over the
cheese, then the other one, then turn the whole thing over, folded side down, in
baking dish. Do this for every tortilla. Sprinkle any leftover sauce and/or
cheese on top of enchiladas.


Place in 400 degree oven for 15 minutes or until cheese is melted.
Top with Sour Cream, diced tomatoes, black olives and shredded lettuce and you
can always make a pot of rice and offer El Paso Refried Beans for a side dish.
I like to make 1 dish of "Just Cheese" and 1 of "Meat and Cheese" as this is
very inexpensive to make but very yummy and serves a lot of people.

Enjoy!
Jillien and Rachel