Asked my husband what he wanted for dinner. He didn't know. Sitting at a stoplight, it comes to me. Cheese enchiladas, some like the ones that they used to serve at Pancho's. They were so good my husband who is a beef enchilada die hard loved them and asked for seconds! Here's how the magic happened:
Ingredients:
10 yellow corn tortillas
at least 8 ounces Longhorn Cheddar cheese (shredded)
one 15-ounce can of Rico's Aged Condensed Cheddar Cheese Sauce
Enchilada Sauce (I used this recipe and it was AWESOME--http://allrecipes.com/recipe/ten-minute-enchilada-sauce/)
cooking spray
1. Preheat your oven to 350°. Spray a 1 ½ quart baking dish with cooking spray.
2. Using a fork or small whisk, combine the condensed cheese sauce and water (fill the cheese can halfway). Heat it up on medium heat and continue whisking until it comes together and smooths out. Allow to continue to heat until it starts to bubble then turn it down to low.
3. Dip a tortilla in your warm enchilada sauce, coating both sides. Place desired amount of shredded cheddar in the middle and roll up the tortilla. Place seam-side down in the baking dish.
4. Repeat step 3 until you roll and place all 10 tortillas .
5. Give your cheese sauce a quick stir and then pour it all over the top of the enchiladas in the baking dish. Use a rubber spatula to spread it out and make sure it coats EVERYTHING.
6. Sprinkle any remaining shredded cheddar cheese on top and pop the baking dish into the oven for about 12 to 15 minutes or until cheese on top is very melty and blends in with the cheese sauce.
Here's a pic I took after we'd eaten...
They look amazing. Going to try this next week but with chicken. The hog gotta have meat!
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