Spoon ½ cup of the enchilada sauce over the
bottom of casserole dish. Place ½ cup of
shredded cheese, and 1 Tbsp of the chopped
onion down the middle of a corn tortilla and
roll it up. Place into the baking dish seam
side down. Continue with the remaining 7 corn
tortillas.
Pour the remaining enchilada sauce over the top,
and sprinkle with the remaining cheese. Bake for
20 minutes. Remove from the oven, top with
chopped cilantro
NOTE- Using the soft corn tortillas is what
makes this recipe super easy. There is no need
to heat the tortillas in oil to make them
pliable. If you cannot find the soft corn
tortillas, you can substitute small flour
tortillas.
Originally Submitted
1/24/2017
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