Whenever I ask my husband what he wants for dinner he always says "your enchiladas". I could have made these the day before but he would still want them. It's gotten to the point where I just make 2 pans to make him happy. I usually serve these with my Mexican Rice recipe, they just seem to go together.
Green Onion and Cheese Enchiladas
2 C cheddar cheese, shredded 2 C mozzarella cheese, shredded Corn tortillas as needed 1 bunch green onions, sliced 1 recipe enchilada sauce 1 (4 oz) can sliced black olives, drained Nonstick cooking spray
Spray a 9x13 inch baking pan with cooking spray. Make enchilada sauce according to the recipe and cool slightly. Combine the cheeses in a bowl. To assemble enchiladas, dip a tortilla in sauce then add a handful of cheese and some chopped onion, then roll up and place seam side down in the baking dish. Repeat until the pan is full, usually about 8-10 enchiladas. Pour remaining sauce over the top of the enchiladas. Top with remaining cheese, green onions and olives. Bake at 350 degrees for 15-20 minutes or until cheese is melted and bubbly.