The Whole Enchilada

I love enchiladas! And mine are very basic and easy to make. They evolved over the years and this is how I make them now. They turn out perfect every time and I never vary from this simple recipe.

Preheat oven to 375

Grease a 5 x 7 pan

1 medium can of La Victoria enchilada sauce

2 - 8 oz. packages of Cojack cheese

8 flour tortillas

Grated cheese for top

Spread a generous amount of sauce in bottom of pan

Cut each block of cheese in to 4 pieces the long way. You will have 8 pieces of cheese.

Roll 1 piece of cheese in a tortilla and place in the pan seam side down.

Spread sauce on top rolled tortillas with the sauce making sure there is a little sauce between each enchilada so they don't stick together.

Bake at 375 for 30 minutes, until it is bubbly on the sides.

Remove from the oven and top with grated cheese and return to oven for about 5 minutes or until the cheese melts. (I use a blend of Mexican cheeses that I get at the store.)

Remove from oven and allow to sit for 10 minutes before serving.

That's it! Easy! I serve it with sour cream and serrano peppers that I simmer in a little water. When I turn them over I add salt and the juice from 1 lime.