So do yourself a favor and make some Final Destination Enchilada Sauce first of all. It will simply make all the difference in the world between, American Enchiladas and real South of the Border ones.
You can make it all in one day, or make the sauce and freeze it for when you just have to have some cheese!
The rest of the ingredients are fairly easy. I will admit, construction is a mess. So my advice is to try to get all your ingredients set up and ready, and then, well, just accept the fact that it will be messy to put together.
- Enchilada sauce, homemade or otherwise (about 1 1/2 c)
- 10-12 corn tortillas
- 1 c onion, diced (the sweeter the better)
- 2 cups of your favorite cheese–cheddar, Monterey jack, or a blend, grated
- 1/2 of a package of cotija cheese (or similar crumbly Mexican cheese) grated
- 1/4 c of oil, give or take
- Get everything diced, grated and so forth.
- Put your sauce is a broad saute pan and warm
- Put oil in a saute pan and heat to a sizzle
- Take a 13 x 9 baking dish and smear with a small amount of the sauce, just enough so the tortillas won’t stick.
- Pre-heat the oven to 350°
- When everything is ready, using tongs, take a tortilla and lay it in the oil, and let it sizzle for NO MORE than 30 sec. Turn over and do the other side. Pick up and drain, and then lay it in the sauce, turning to coat both sides.
- Now comes the messy part. Place the tortilla on a plate, then place some diced onion and both kinds of cheese (a couple of TBSP of the cheese). Roll up carefully and place in the baking pan.
- Continue until the pan is filled. Mine generally holds 10.
- Ladle some of the sauce over the top of them all, and spread it around. You don’t want or need lots here, maybe a bit more than 1/2 a cup. Then spread lots of grated cheese over all of it.
- Pop into the oven and leave only long enough to melt the cheese. About 10-15 min.
- Place on the table with sour cream, avocado, chopped scallions, and/or olives. I also placed a bowl of shredded lettuce on the table and scattered that on my enchiladas. It provides a nice crunch and cooling to the dish. Also nice served with “Spanish” rice and/or refried beans.