I was taught this recipe by my boyfriend that learned how to make enchiladas while in the Marines, back in the 70's, from the ladies in his church.
10 oz. enchilada sauce
10 count pkg
medium soft flour tortillas (taco style)
pepper jack cheese, shredded
colby monterey cheese, shredded
onions, vidalia, peeled and diced
jalapeno, fresh and diced
cilantro, fresh chopped fine
sliced black olives
1I have found that choosing Brands like Mission, 'Old El Paso' and Kraft with a touch of Philadelphia seem to work the best!
Preheat oven to 350 degrees
2Prepare the wraps by adding to each...
about 1/4 cup of each cheeses,
about a teaspoon onion,
a pinch each cilantro and jalapenos to sprinkle
Note: you will be reserving some cheese for later
3In a 9x13 casserole pan, add 1/3 of a can of enchilada sauce to the bottom of the pan then add the 10 filled wraps. Add remain enchilada sauce to the top of the wraps allowing sauce to run in-between.
4Cover and bake for 30 minutes. Uncover and add the remaining cheeses and black olives to the top, then return to oven uncovered for 15 minutes more. Cool for 10 minutes to allow the cheeses to firm up, then serve with your favorite rice and guacamole. Enjoy
Note: If you want to alter to make chicken or beef enchiladas just add your favorite taco beef or shredded chicken to the step of "preparing wraps".