- 1 cup of cooking oil
- 16 corn tortillas
- 1 28-ounce can of red enchilada sauce
- 2 cups (16 ounces) of cheese, grated or shredded (such as mozzarella or queso blanco)
- 1/2 cup Cotija cheese
- 1 1/2 cups cooked shredded beef, chicken, or pork (optional)
- Preheat your oven on to 400 F.Pour the cup of oil into medium-sized saucepan and heat it, until it’s hot, but not sizzling. You want to warm the tortillas in the oil, not fry them. Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.
- Pour just enough sauce in the bottom of a 9 x 13-inch glass baking dish to cover it. Pour the rest of the sauce in a large bowl. Dip a warm tortilla into the sauce, and then place it in the bottom of the baking dish.Place a little less than 1/4 cup of cheese down the center of the tortilla. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.
Repeat each of those steps for each of the tortillas, making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas. Sprinkle the Cotija cheese over the enchiladas.
- Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.
- Serve your enchiladas, 4 to a plate, with a spatula.
Edited by Robin Grose