Easy Chicken Enchiladas
- 12 corn tortillas
- 1 28oz can of red enchilada sauce
- 2 cups (16 oz) mozzarella or mexican mix or cheddar
- 1 1/2 cups meat (optional) shredded beef or chicken
- 2-3 tablespoons oil
Lightly fry tortillas until pliable but not crisp. Or Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch. The cheese can be shredded, or just cut into slices 3-4 inches long, and 1/4 inch thick. (Or thicker if you like them really cheesy.) Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. fill the tortilla with filling then Lay the tortilla in baking dish and if you're using the meat, put in about 2-3 tablespoons. Place the cheese on top of the meat. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas. Place in 350 degree oven for 20 to 30 minutes or until cheese is melted.