Fully Loaded Cheese Enchilada
Fully Loaded Cheese Enchilada or partially fully loaded. The answer is up to you. This is not your ordinary cheese enchilada recipe, it’s an easy fully loaded cheese enchilada recipe.
Ingredients
- 8 6-inch corn tortillas
- Cooking spray or neutral oil
- 5 cups grated cheese I use a 50/50 combo of medium sharp cheddar and jack cheese ¾ cup reserved
- ½ cup finely diced onion
- 1 - 2 roasted poblano chilies skin removed, seeded and diced
- 1 small 2.25 ounce can sliced black olives, coarsely chopped
- 1 recipe Gail's Enchilada Sauce or Gravy or your favorite store brand I like to use a combo of the two, half a recipe of Gail's Sauce and 1 can Las Palmas Medium-Hot Enchilada sauce
Instructions
- Heat the oven to 350°F.
- Spray or brush both sides of the corn tortillas, place on a cookie sheet and place in the oven for 2 - 3 minutes or until soft and pliable. Stack on a plate and set aside.
- Place about ¾ cup of the sauce onto the bottom of a 12 x 9-inch baking dish. Working one at a time, place ⅛th of the remaining cheese down the center of each tortilla, top with diced onion, poblano chile, and chopped black olive. Roll and place seam side down into the baking dish. Once all the enchiladas have been prepared, spoon the remaining sauce over, covering all the tortilla, and top with the reserved cheese. Place in the oven and cook, for about 30 minutes, or until hot and bubbly with the cheese fully melted. Allow to stand for about 5 minutes, then serve.
Notes
Find the recipe for "Gail's Enchilada Sauce" here
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