To make enchiladas, you will need:
* 1 package (8-10 count) flour tortillas
* 1 can (10 ounces) enchilada sauce
* 1 cup shredded cheese (Cheddar, Monterey Jack, or a blend)
* 1 cup cooked filling of your choice (chicken, beef, beans, vegetables, etc.)
* Optional toppings: sour cream, guacamole, chopped cilantro, salsa, diced onions, etc.
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spoon a small amount of enchilada sauce into the bottom of a 9×13 inch baking dish.
3. Warm the tortillas according to package directions.
4. Place a tortilla on a flat surface and spread a thin layer of enchilada sauce over it. Top with some of the filling and cheese.
5. Roll up the tortilla tightly and place it seam-side down in the baking dish.
6. Repeat steps 4 and 5 with the remaining tortillas, filling, and cheese.
7. Pour the remaining enchilada sauce over the enchiladas.
8. Sprinkle with additional cheese, if desired.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Let cool for a few minutes before serving.
11. Top with your desired toppings and enjoy!
Here are some ideas for fillings:
* Chicken enchiladas: Shredded cooked chicken, diced onions, green chiles, and cheese.
* Beef enchiladas: Ground beef, cooked and seasoned with taco seasoning, onions, and cheese.
* Bean enchiladas: Refried beans, diced onions, green chiles, and cheese.
* Vegetarian enchiladas: Roasted vegetables, such as zucchini, eggplant, and peppers, diced onions, and cheese.
* If you are using corn tortillas, soften them in warm water before filling and rolling.
* To prevent the tortillas from sticking to the baking dish, you can spray the dish with cooking spray or line it with parchment paper.
* If you want extra cheesy enchiladas, sprinkle more cheese on top before baking.
* Cover the baking dish with foil for the first 15 minutes of baking to prevent the tortillas from drying out.
* Let the enchiladas cool for a few minutes before serving to make them easier to eat.