Recipe: Easy Cheesy Enchiladas

I think I have mentioned at least a hundred times how much I LOVE Mexican food.  It was my favorite while I was growing up, I consumed massive amounts during my pregnancies and it is my favorite to cook for my family.  Unfortunately, my children didn't inherit my crazy love of all things Mexican.  They do however, like dishes that are mild and have lots of cheese and these enchiladas totally fit the bill!

It's also no secret that one of my favorite blogs is Favorite Family Recipes.  Last month, when they posted this recipe, I knew that I would be making them soon.  I am trying to cut down on the amount of meat that we consume, so these enchiladas were perfect with their cheesy goodness.  The sauce was so yummy that I will now be making my own sauce for my other favorite Mexican recipes.  

If you love enchiladas as much as we do, you must make this recipe as soon as possible.  Enjoy!

Easy Cheesy Enchiladas

by {original recipe by Favorite Family Recipes}

6016776

Ingredients

Sauce

• 2 tbsp oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• Salt and pepper, to taste
• 2 tsp chili powder
• 1 tsp cumin
• 1 14 oz. can fire-roasted crushed tomatoes
• 1/2 cup chicken stock

Enchiladas

• 12 corn tortillas
• 3 tbsp oil
• 4 green onions, chopped
• 3 tbsp cilantro, finely chopped
• 4 cups Monterey Jack cheese, shredded and divided

Instructions

1. Heat 2 tablespoons oil in a small pot over medium heat and saute onion and garlic until tender.
2. Add chili powder, cumin, tomatoes and stock.
3. Season with salt and pepper to taste.
4. Bring to a boil then reduce heat to low and simmer for 10 minutes.
5. While the sauce is simmering, heat a small skillet over medium heat. Add oil.
6. Soften each tortilla for 15 seconds on each side in the oil, shaking off any excess.
7. Transfer to a plate covered with paper towels.
8. Repeat with each tortilla.
9. Heat oven to 375 degrees.
10. Spray a 9x13" pan and set aside.
11. In a bowl, combine the scallion, cilantro and three cups of cheese.
12. Fill each tortilla with about 1/4 cup of the cheese mixture and roll up as tightly as possible.
13. Place the rolled tortillas in the prepared pan.
14. When all the tortillas have been rolled and placed in the pan, ladle the sauce evenly over the enchiladas and top with the remaining cup of cheese.
15. Bake until bubbly and brown on top, about 15 minutes.
16. Remove and enjoy!

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