Quarantine Cuisine: Restaurant Style Cheese Enchiladas with Green Sauce

Restaurant style cheese enchiladas with green sauce.

I have a limited repertoire for home cooked dinners. Up at the float cabin, Wayne cranks up the BBQ almost every night in all seasons. My job is to fix salads and sides.

With stay-at-home orders to protect against the Coronavirus, I've had to plan entrees to go with my sides.

We usually walk to the La Gloria Mexican food restaurant here in Bellingham. Wayne gets the cheese enchiladas with green sauce so I decided to make some while we are still waiting to go out to eat.

Cheese Enchiladas with Green Sauce

I've made enchilada's before, but during baking the tortillas get hard on the edges and soggy in the middle. I went online to find a recipe for restaurant style cheese enchiladas. I chose to use Jessica Fisher's recipe for Easiest Cheese Enchiladas on Good Cheap Eats.

Assembly line ready to go.

Ingredients for 24 Enchiladas:

oil for frying the tortillas
2 dozen corn tortillas
3 1/2 cup enchilada sauce (red or green)
20 oz cheddar cheese (shredded) can also use jack
1/4 cup sliced black olives (optional)
2 green onions chopped (optional)

Instructions:

This recipe is easy to scale up and down. I chose to make 15 enchiladas to have five for dinner, and two sets of five to freeze.

Lightly fried tortilla with cheese filling.

Grease two 9×13-inch baking dishes. Preheat the oven to 350 degrees F.

Heat one inch of oil in a small frying pan. Fry tortillas for a few seconds on each side in hot oil until they are pliable. Drain on paper towels. I fried the tortillas one at a time and let them cool slightly before filling and rolling.

I used a 28 oz. can of La Victoria Mild Green Enchilada Sauce. Put a small amount of enchilada sauce on the bottom of each dish.

Spooning sauce on rolled enchiladas.

Reserve 2 cups of cheese for the topping.

Place a small handful of cheese down the center of each tortilla, roll and place seam side down in the baking dish. When the dish is full, spoon sauce to cover the top of the rolled enchiladas.

Sprinkle the remaining cheese over top. If desired, add sliced olives and chopped green onions. I chose not to.

Bake in a 350 degrees F oven for 20 minutes or until heated through, bubbling and the cheese topping is melted.

Ready to bake, one with cheese topping for tonight's dinner.

I didn't put cheese on top of the enchiladas that were going into the freezer. I'll do that when they are reheated. You can freeze the extras either cooked or uncooked.

Wayne said these were the best enchiladas I've ever made. Thanks Jessica for the inspiration. -- Margy