Enchiladas were always a treat growing up. Normally they were chicken enchiladas, and we would have a couple “special” cheese enchiladas in the mix. These days I normally follow suit and have a half and half mix. But today I’m sharing my favorites and we’re going 100% cheese!
Cooking for a my pregnant wife has been quite a challenge on this 2nd pregnancy. Her cravings are all over the place, and super last minute. Right now she’s been on an anti-chicken kick, but has been craving enchiladas. So I used this as an excuse to unload the cheese madness!
Enchiladas are incredibly easy to make, especially when they’re cheese enchiladas. Normally I slow cook chicken, like I do for my Chicken Flautas, so taking out that step, makes preparing cheese enchiladas super fast. By the time the oven is done preheating you have your enchiladas ready to go!
Cheese enchiladas are just so comforting, with all that cheesy goodness! Every now and then I love treating the family to these because it’s super easy to make, and its one of those recipes I know everyone is going to dig in to!
Especially with my son being as picky as he is, cheese is going to win every time! This is a recipe that’ll he’ll eat the whole thing with no questions asked!
Weeknight Cheese Enchiladas
- 16 oz can enchilada sauce
- 8 whole corn tortillas
- 8 oz shredded cheese
- 2 oz sliced olives
- Preheat oven to 350 F. Heat about 1 cup of enchilada sauce in a pan on low heat.
- When the sauce is heated, take a tortilla, and let it site in the sauce for about 20-30 seconds. Take it out, and place cheese in the center. Roll the tortilla and place in a baking dish.
- Repeat this step until the baking dish is full. Pour another 4-8 oz of enchilada sauce on top, along with some more cheese. Add some olives on top.
- Bake for about 10-15 minutes, until cheese is nice and melted. Serve up with some beans and rice and enjoy!