Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
My Favorite Recipe: Cheese Enchiladas
When I’m asked, “what’s your favorite recipe on the site?,” my reply without hesitation is this one, my mother’s cheese enchiladas!
We had enchiladas at least once a month my entire childhood; it’s still the most requested recipe from any of my siblings when they come home to visit. We’ll often make extra just so my father can have leftover enchiladas for breakfast the next day (it’s his version of chilaquiles).
My mother, a fifth generation hispanic Arizonian, was taught this recipe by my grandmother. Here’s her step-by-step guide to how to make enchiladas, using yellow corn tortillas, a cheesy filling, and a tomato and green chile sauce.
Note that there are many kinds of enchiladas—green chile, shrimp, chicken, red chili—to name a few. This recipe is much more “Tex Mex” than Mexican, and is easy to make.
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