With Mother’s Day coming so soon, this week’s Sunday Supper theme is Mom’s Favorites. My mom is famous for her enchiladas. Everyone always raves about them. Last week’s Sunday Supper was also another recipe for enchiladas for “regional favorites,” but those are my own recipe for TexMex ones. My mom’s enchiladas are super delicious and a little bit different.

She uses red enchilada sauce and monterrey jack cheese. Sometimes she makes her own enchilada sauce when she has time, but usually she uses Old El Paso’s mild red enchilada sauce. I remember these from when I was a kid growing up. I have never been a fan of onions, so she’d make me my own special batch without onions.

These are super simple to make. I steam about a dozen corn tortillas wrapped in damp paper towels for about a minute in the microwave.

I just realized I never took pictures of the onions. I simple add them on top of the jack cheese before rolling up the tortillas.

Enchiladas are very good at getting stuck to a pan, so my favorite tip for these is to always, always, spray the pan with non-stick spray before adding the enchiladas. It works every time!

I have found one 15 oz can of enchilada sauce can cover two small pans of enchiladas. My husband prefers flour tortilla enchiladas, so I make a dozen corn enchiladas and a half dozen flour enchiladas, and one can of sauce works great.

You do not want to over saturate the enchiladas with sauce or they’ll just get slimy, so half a can per dozen work perfectly.

My mom was the one who taught me the shortcut of cooking enchiladas in the microwave. I cover each casserole dish with plastic wrap and cook for just 4 minutes. This is my favorite thing about making enchiladas. It takes less than 15 minutes to make dinner.

Mom’s Cheese & Onion Enchiladas

Print Recipe

Scale

Ingredients

12 corn tortillas
8 oz monterrey jack cheese
1/2 cup onions, diced
15 oz can of red enchilada sauce

Instructions

Spray nonstick spray in a microwave-safe 9 x 13 inch casserole dish.
Heat the tortillas wrapped in damp paper towels for 1 minutes, or until steamed and soft.
Add a couple tablespoons of cheese and about a teaspoon of onions to the center of each tortilla.
Wrap the tortilla and place in the casserole dish.
When the casserole dish is full, pour about half the can of sauce over the enchiladas. Use a spoon to gently spread the sauce around.
Cover the top of the dish with microwave-safe plastic wrap and heat for 4 minutes.
Serve immediately.

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