Tuesday, March 29, 2011

easy cheese enchiladas... 30 minutes

the goods:

1 and 1/2 cups desired enchilada sauce (from a 28 oz. can)
8 flour tortillas
2 cups shredded pepper jack cheese
leftover chicken (optional)
guacamole, sour cream, salsa, cilantro (optional), for serving

Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle cheese down the center, followed by any leftover chicken (if using). Roll tortilla up and arrange, seam side down, in a 9-by-13-inch baking dish. Top with 1/2 cup sauce and remaining cheese.

Cover tightly with foil and bake until heated through, 10 minutes. Remove foil and bake until cheese bubbles, 10 minutes more.

Serve with desired toppings.

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