1. Pre-heat oven to 350°F. 2. Combine cheddar and Asidero in a bowl, mix. 3. Open the can of enchilada sauce and pour a small amount into a casserole dish to coat the bottom of it. 4. Wet corn tortillas in a little sauce so rolling them is possible without breaking them. 5. Fill corn tortillas one by one with plenty of cheese. I like to place the filled tortillas on the side where the two flaps curl so the weight of the filling holds them in place. Do this until your whole casserole dish is filled with enchiladas. If you have extra cheese you can sprinkle it over the dish. 6. Pour the remaining sauce over the enchiladas -- open the second can and do the same -- the sauce is awesome. 7. Bake for 20 min at 350. 8. Garnish if desired -- I like onions he dosen't. 9. Try not to divorce spouse over eating last enchilada. ---------------------------------------------------------------------------
Nutrition
Ingredients
