I got home really early from Vegas last Monday morning. I stumbled through work and when I returned home to zero food in our fridge. I was going to put off grocery shopping (tired + a post-Monday grocery trip seemed terrible!) but I had heard a “Cinco de Mayo” ad on the radio and looked at my phone to notice it was the 4th.
I alerted my boyfriend. “Ok, we have to go to the store and get stuff to make something Mexican and awesome for my blog. It’s Cinco de Mayo tomorrow!” And off we went.
Whilst in the store, I decided I’d try out my Mom’s enchiladas which I have made once about 2.5 years ago. They aren’t particuarlly good for you but after a weekend in Vegas, I didn’t feel like taking tequila shots or having Coronas (I don’t ever feel like drinking either of those things) and I knew Cinco de Mayo was a holiday deserving of these awesome enchiladas. So, the ingredients went in the cart and we made our way home.
Guys. As I was unloading the ingredients for these bad boys I realized… it was April 4th. Not May. I’m going to go ahead and blame sleep depravation for this one. And Brent, considering he didn’t correct me.
- A pack of 20 yellow corn tortillas
- 1 large can (19oz) of red enchilada sauce (Old El Paso is the best!)
- 1 smaller (10 oz) can of red enchilada sauce
- 2 cans diced/chopped green chilies
- 8 oz sharp cheddar (Cracker Barrel 2% is the best)
- 8 oz of Monteray Jack
- 1 large yellow or white onion, diced
1. Pre-heat the oven to 350°. Dice the onion, shred the cheeses and combine both with 1 or 2 cans of green chilies in a bowl and set aside.
2. Pour all of the enchilada sauce in a huge frying pan and let it heat up on medium (about 1 or 2 minutes). Reduce to low.
3. Coat a large baking dish with pam and pour 1/3rd of the enchilada sauce into it to cover the bottom.
4. Wet some paper towels or a thin towel and place the corn tortillas in this in the microwave for about a minute or until the tortillas are warm. Keep the towel around the tortillas at all times, and if they become cold, just pop ’em back in the microwave. This will prevent cracking and breaking.
5. One at a time, dunk the tortillas in the warm enchilada sauce. This will be hot on your pretty little hands, so get used to it! (or let it cool for a few seconds) Then stuff the tortilla w/ some cheese/onion/chilies mix, roll it up (2-4 tablespoons worth) and shove it in the baking dish.
6. Do this until you run out of room in your baking dish. Make sure the enchilada rolls are very close together and pour all of the enchilada sauce leftover in the frying pan over the enchiladas.
7. Pop these in the pre-heated 350° oven, uncovered, for 35-45 minutes. I like these crunchy so I tend to leave them in longer, and I suggest you do too. Also, these taste better the next day, trust me.
If you have leftover cheese mix… make some rice (white or brown) and add it to the rice hot with enough salsa to coat the mixture. Microwave the mix for a minute to warm up the salsa and boom: cheesy mexican rice. This was a big hit at our Cinco de April dinner, and costs next to nothing to make.
I’ll leave you with a slide show (fancy!) of all the steps and the beauty of the final product. Maybe you could put this recipe on the back burner and make it on the real Cinco de Mayo.