The Cheese-iest Enchiladas-So Simple!!

March 11, 2013

Almost anywhere in America on Tuesday resonates with the meal of the day being "Taco Tuesday". Meaning Mexican Fiesta food day of the week. Well at least here in my little corner of the world, it is. We have 2-3 restaurants in town (does the local gas station and Casey's count?), and on Tuesday they always feature a Mexican dish or two. Anticipating that I sorted, rinsed and put dry pinto beans in my slow cooker Monday night. Covered with water and left to sit until the morni

Ingredients:
12 6-7" flour tortillas
4 cups shredded cheese, divided-I used sharp cheddar and colby/jack mixed
2 1/2 cups Enchilada sauce-2 sm cans or 1 large can (I make my own)

Optional Toppings-Olives, Avocados, Diced green onions, Tomatoes.....

Directions: Preheat oven to 350F. Spray 2- 11 x 7 glass baking dishes or one large 11 x 15 baking dish with non-stick spray. Pour 1/2 cup of enchilada sauce into the bottom of each dish and swirl to coat. In a large bowl , place 3 cups of the cheese and set 1 cup aside. Pour 3/4 cup of enchilada sauce on the 3 cups of cheese and toss lightly to combine. Place a tortilla in front of you and put approx. 1/4 cup of cheese across the edge nearest you and roll up tightly. Place seam side down in a dish. Continue with the 11 other tortillas. Pour the remaining sauce evenly over each dish. Sprinkle with half of the remaining cheese. Bake for about 15 minutes and sprinkle with the other remaining cheese and place back in the oven for another 5 minutes. Remove and let rest for about 5-10 minutes, they serve easier then. Garnish as you desire. We like green onions and avocado. Enjoy!

Nutritions

Calories
415

Sodium
645mg
26% DV

Fat
23g
35% DV

Protein
21g
42% DV

Carbs
30g
10% DV

Fiber
4g
16% DV