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Chesse Enchiladas

Buy some canned enchilada sauce found in the international aisle in the supermarket. Pour in a bowl on small saucepan.

Fry your corn tortillas slightly and drain on paper towel.

Grate cheese (orange or monterrey jack).

Dip the tortilla in the sauce and coat on both sides

Add cheese and roll and place in backing dish.

Pour additional sauce all over rolled tortillas, add grated cheese on top, add sliced blacke olives.

Bake until cheese is melted and sauce is hot. ENJOY

Finely dice some onion , combine with shredded Monterey jack cheese. Roll Monterey jack cheese mixture into corn or flour tortillas, whichever you prefer. Place rolled up tortillas in a 9x13 pan that has been sprayed with cooking spray. Pour enchiladas sauce over and bake at 350 degrees until hot and bubbly.

I make veggie enchiladas this way but I like more ingredients, if you want saute onions, bell peppers, and garlic in a pan until just starting to soften, blend with 8 oz cream cheese and mix in 1 can black beans, drained and rinsed. Mix with onion/Monterey jack cheese combo and put in tortillas, follow above directions. When finished top enchiladas with sliced green onions, sliced black olives, lettuce and diced tomatoes.

As you can tell, you can put pretty much whatever you like/want in an enchilada!! Have fun! Enjoy!

That's it, cheese rolled up in a tortilla with red enchelada sauce with more cheese on top.

Use mexican quesadilla cheese.

When I make them for my Mom, and I add sauteed bell pepper and onions.

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