Anything that contains large amounts of cheese is pretty much guaranteed to be a winner in my book. And just to warn you, this recipe has LOTS of cheese. Way more than your daily (weekly?) quota. So it probably shouldn't become a weekly regular on your menu, but its oh so worth all those calories as a once-in-a-while meal!
Now sure, these might sound a little boring once you see the ingredient list. If you want to add chicken, beans, corn, rice...feel free. It certainly wouldn't hurt! However, when I made these I was in the mood for some straight up cheese enchiladas, and these really hit the spot for such an easily prepared dinner. This is one of those meals that I've shyed away from trying because I thought it would be difficult. Seriously, it couldn't have been easier, and I swear you'll give your favorite Mexican restaurant a run for their money with these! Tomorrow I'll be posting the perfect side dish to serve with your enchiladas, stay tuned!
8 small tortillas
1 can enchilada sauce
5 cups mexican blend shredded cheese
Preheat oven to 375.
Spoon a little of the enchilada sauce in the bottom of a 9x13 pan.
Add 1/2C cheese to each tortilla and roll up, placing seam side down in the pan.
Top with remaining enchilada sauce, spread it around to evenly coat all enchiladas.
Then top with remaining cheese.
Bake for 30 minutes until all cheese is melted.