- 1 dozen corn tortillas, softened
- a mixture of shredded sharp cheddar and shredded jack cheese
- Queso Fresco
- Enchilada sauce (try my recipe for “Enchilada Sauce Quick & Easy” it’s the perfect amount)
- 3 green onions, thinly sliced
Preheat your oven to 350, grease a small casserole dish.
Working in the greased dish, place about 2 tablespoons of shredded cheese in the middle of the softened corn tortilla and roll from one end to the other. (I’m not really sure on how much cheese and I just add it) Repeat this with the remaining tortillas and place them side by side in the casserole dish. Spoon and spread the enchilada sauce over the rolled tortillas, sprinkle with Queso Fresco, cover with foil and bake for 15 minutes. Remove the foil bake for another 10 minutes, top with the sliced green onions and bake 5 minutes more. Remove from the oven and let them rest for a few minutes before serving.
Suggestions: Try serving these enchiladas over a bed of Spanish Rice, you can find an easy recipe here on my blog.