Simple Cheese Enchiladas

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Sometimes the simplest thingsare the best.  I have made so manyenchilada recipes and do you know how many I’ve posted?  None. Most of the recipes I’ve tried have come out with super soggy tortillasafter soaking in enchilada sauce.  Idon’t like soggy tortillas.
Then a few weeks ago, one ofmy husband’s friends made us some cheese enchiladas and they were perfect.  And do you want to know what?  They had three ingredients!  Three! Tortillas, enchilada sauce, and cheese. No fancy sauces, no fancy fillings, just those three little ingredientsmade the best enchiladas I’ve ever had. Just top these off with salsa, sour cream, and avocado and you’re set!

Simple Cheese Enchiladas“Jordan’s Enchiladas”
2 (10 oz) cans red enchiladasauce12 (8-inch) flour tortillas16 oz Mexican style shreddedcheese

Preheat the oven to 300degrees F.
Place the enchilada sauce ina large skillet and heat over medium heat until the sauce is warm, but notboiling.
Place ¼ cup of sauce at thebottom of a large rectangular baking dish.
Dredge the flour tortillas,one at a time, through the warmed enchilada sauce, shaking the extra sauce offas you go.  Fill each tortilla with 3-4tablespoons of shredded cheese and roll tightly.
Place the enchiladas, seamside down in the prepared baking dish. Sprinkle with the remaining cheese. Bake the enchiladas for 25-30 minutes or until the cheese is melted andthe edges of the tortillas are beginning to brown.
Serve immediately with salsa,sour cream, and avocado slices.
Serves 3-4

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