Cheese Enchiladas-Easiest Recipe, Best ever!

Since I am dairy free I couldn't taste these but from the evidence of the pan they were excellent!  My husband and 13 year son couldn't eat enough of these.  So try them and see what you think.  I will post a bean enchilada tomorrow using the same ingredients and they are dairy free.

Cheese Enchiladas

Gluten Free

Sauce:

1 can, 28 oz La Victoria mild enchilada sauce

1 cup Italian Rose fresh salsa

½ can Del Monta diced tomatoes with green chili’s

Enchiladas:

18 to 24 Mission corn tortillas-Thin

1 bag Mexican style cheese

Step 1: Heat oven to 325 degrees while you mix the sauce.

Step 2: Blend in all 3 ingredients in blender until smooth. 

Step 3: Heat corn tortillas in microwave for 30 seconds to a minute to warm them up.

Step 4: In 13 x 9 glass casserole dish, pour 2 cups Enchilada Sauce from above.  Place one shell in sauce a soak both sides with sauce.  Place ¼ to 1/3 cup cheese in tortilla shell.  Roll up and place on one side on pan.  Repeat until pan is full.  Take all extra sauce and pour over the top of the enchiladas.  Pour 1 cup cheese on top on enchiladas and smooth evenly over the top. 

Step 5:Place pan in preheated oven and cook for 30 minutes. 

Serve with black olives, lettuce, tomatoes, sour cream, salsa, corn chips etc. 

Makes 18 to 24 Enchiladas

Baked refried beans:

1 can old el paso refried beans

1 can refried black beans

½ to 1 cup enchilada sauce from above recipe

Step 1: Stir all the above ingredients together in a large bowl.  Place the beans in a round casserole dish.  Bake the beans for the same time and temperature as the enchiladas.  Serve together!