Easiest Cheese Enchiladas Recipe Freezer Friendly Good Cheap Eats Assemble the enchiladas. set aside 2 cups of cheese. in assembly line fashion, lay out a number of fried tortillas, place a bit of cheese on each one, roll them up and place them seam side down in the prepared dishes. continue rolling the enchiladas until all the tortillas have been rolled and placed in the dishes. 4. Preheat your oven to 350°f. spread a few spoonfuls (about 1 4 cup) of enchilada sauce at the bottom of your baking dish. this helps prevent the bottom of the enchiladas from sticking or burning, and ensures that the bottom of the enchilada is covered in sauce. set the remaining sauce aside.
30 Minute Easy Cheese Enchiladas Kathryn S Kitchen Preheat oven to 350 degrees f. warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. assemble: pour ¼ cup of the enchilada sauce into the bottom of a 9×13'' pan. fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). In a medium saucepan, heat the oil until shimmering. add the flour and whisk until smooth and bubbly. whisk in the chile powder, garlic, cumin, salt, and oregano. whisk in the water. simmer the sauce for 10 minutes, whisking occasionally. pour the sauce into freezer safe containers, leaving room for expansion. Happy to report it couldn’t be easier. step 1: make 10 minute homemade red enchilada sauce using fridge and pantry staples. step 2: sprinkle shredded mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. step 3: cover with red sauce then bake. that’s it!. Pour any remaining sauce over the top of the enchiladas and sprinkle with any remaining cheese. bake in the preheated oven 20 minutes, or until the cheese is melted and bubbly. you can broil the last minute, if desired. remove from the oven and let cool a few minutes. top with desired toppings and serve while hot.
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