Cheese Enchiladas
Soft and lightly spicy. A wonderful, layered, enchilada in a casserole.
Ingredients
- 1 cup Butter
- 1/2 cup finely chopped onion
- 2 cans 29 oz each Tom Sauce
- 3-4 cans 7-3/4 oz each El Pato Hot Tomato Sauce (Salsa de Chile Fresco) 3 cans is very kid friendly, 4 cans is spicier
- 1/2 tsp ground oregano
- 2 tsp minced garlic
- 2-4 pounds grated, cheddar cheese (amount varies depending on personal tastes)
- 2-4 dozen corn tortillas (varies on how many layers you make)
Instructions
- In a deep pot, slowly melt butter, add onions and cook until soft and translucent.
- Add remaining ingredients to the pot and simmer on low/med until hot all the way through and then add 2 cups grated cheese and stir until thoroughly melted.
- Spray a 9 x1 3 glass dish with Pam (or grease as you would normally, to prevent sticking).
- Ladle sauce into prepared dish to coat entire bottom. Start first layer of tortillas on top of sauce, overlapping the tortillas slightly to cover the entire bottom of dish, then cover tortillas with grated cheddar cheese (be generous), then another layer of sauce, then another layer tortillas and repeat process until you reach the top of your dish. Make cheese the top layer.
- Bake at 350 for 35-40 minutes or until bubbly
Notes
This recipe will make a large pot of sauce, typically plenty leftover to add more sauce when eating if you like.
The amount of tortillas and cheddar cheese are not exact due to the differing sizes of the dishes you may use to make this, but also to account for the specific tastes in the amount of cheese you like. I have tried less cheese and more cheese to see if one is better than than the other and those made with lots of cheese were far better. They are more moist, soft and delicious.
**You can freeze any remaining sauce and use for another day when you want to make these again!