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cheese enchiladas

(2 ratings)
Recipe by
Marsha Sigmon
Hickory, NC

My brothers love these enchiladas and I try to make them for special occassions! I threw some ingredients together and this is what I came up with. We could not find anyone who made them like this so, it is my job, now. I love it!

(2 ratings)
yield 4 serving(s)
prep time 1 Hr
cook time 15 Min

Ingredients For cheese enchiladas

  • 1 -6 oz. can
    low sodium v8 juice
  • 1 -10 oz can
    old elpaso green enchilada sauce
  • 1 -15 oz can
    hormel chili ( no beans )
  • 1 md
    onion finely chopped
  • 2 -16 oz
    mexican blend shredded cheese
  • 12
    white corn tortillas
  • 4 Tbsp
    cooking oil
  • 1
    9x13 inch pan sprayed with pam
  • shredded lettuce

How To Make cheese enchiladas

  • 1
    mix v8, enchilada sauce and Hormel chili in medium sauce pan. Bring just to a boil, stir, cover and remove from heat.
  • 2
    chop onions and set aside. Put cheese in a bowl and set aside.
  • 3
    lightly fry tortillas in hot frying pan with a small amount of oil, turning once. Tortillas will puff up when ready to turn. Usually about 5-10 seconds. Then about 5 seconds and remove to drain on paper towels. Fry all tortillas.
  • 4
    Take a fried tortilla, add 1/4-1/2 cup cheese and a tsp. onions down middle of each tortilla and roll tortilla. Place each tortilla, side by side, in a 9x13 inch pan. It will hold 12 enchiladas.
  • 5
    Stir enchilada sauce you made earlier and pour over rolled enchiladas. Top with remaining cheese and onions. Put in pre-heated 350 degree oven for 15 minutes or until bubbly. Serve with shredded lettuce on the side or on top of enchiladas
  • 6
    You may have some extra sauce left over. It freezes well.

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