Saturday Recipe: Cheese Enchiladas

CHEESE ENCHILADAS

Ingredients:
2 - 3 cups of grated cheese (any variety but cheddar and colby-jack work great)
14 oz can enchilada sauce
1/4 cup onion, diced
8 - 10 corn tortillas
cooking spray
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Preheat oven to 375º.


Spray small skillet with cooking spray. Lightly heat the tortillas on both sides until softened.



Spoon a light layer of enchilada sauce in the bottom of a 9 x 13 baking pan.


Sprinkle cheese and onion inside tortillas and roll tightly.



Arrange rolled tortillas in pan, pour remaining sauce over, and sprinkle with cheese.



Cover with foil and bake for about 20 minutes (until cheese melts).

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This goes well with:
 
SOUTHWEST SALAD
 
Ingredients:


3 cups iceburg or romaine lettuce
3 cups spinach
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (10 - 11 oz), drained
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup ranch dressing
1 cup tortilla chips, crushed
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In a large glass serving bowl, layer the lettuce, spinach, black beans, corn, salsa, and cheese.


Drizzle salad with ranch dressing and sprinkle with tortilla chips.


Toss lightly before serving.

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