Easy Cheesy Enchiladas - Gluten Free

     Cheese enchiladas are one of my absolute favorite foods.  Growing up in Manhattan, my family's favorite Mexican restaurant, Cantina, was on the corner of 70th street and Columbus Ave.  Without fail most of us ordered the cheese enchiladas that came accompanied with a pile of yellow rice and absolutely perfect refried beans.  The entree was topped by shredded iceberg lettuce which lent a refreshing crunch to the rich combination.  The gooey cheddar cheese almost melted in your mouth while the spicy red sauce gave it a zesty kick.      On several occasions, I have tried to replicate this amazing experience.  It's never quite worked.  Usually the enchiladas come out kind of soggy, with cheese oozing everywhere.  They are messy, fall apart and are very disappointing.  However, I ran across a blog, Amy's Cooking Adventure, that had a secret technique to make simple, restaurant style, perfect enchiladas with three basic ingredients - cheese, tortillas, enchilada sauce. Here's the trick - don't bathe the stuffed tortillas in the sauce, simply dredge the tortilla.  Place it on a flat surface and add cheese down the middle.  Roll up, place seam side down and done.  You end up with crispy flavorful tortillas and a nice interior of melted cheese that stays in the tortilla!

     I added some fresh, roughly chopped cilantro and sliced avocado after baking.  Sour cream is a nice addition to cool your mouth after the spicy sauce.  As well check out my recipe for Homemade Enchilada Sauce, if you have the time.  Otherwise canned works well.      I can't say that this perfectly represents my childhood experience.  Those enchiladas remain completely untouchable in my mind. But these are darn close!

Easy Cheesy Enchiladas
Serves 4
Ingredients

• 2 (10 ounce) cans red enchilada sauce (for gluten free - be sure there is no flour in your sauce)
• 12 medium corn tortillas
• 16 ounces pre-shredded cheddar cheese
• cilantro, avocado and sour cream for garnish

Cooking Directions

1. Pre-heat oven to 300 degrees. Warm enchilada sauce in a large pan until boiling. Reduce heat and take 1/3 cup of sauce and pour into an 7" x 11" baking pan. Spread out evenly.
2. Dredge each tortilla through the warm sauce (be very careful because corn tortillas tend to crack). Shake off any excess sauce. Lay out tortilla and sprinkle a 1/4 cup of cheese down the center. Roll the tortilla up tightly and place seam side down in baking pan.
3. After all of the tortillas have been filled, top the enchiladas with remaining cheese.
4. Bake tortillas for 25 to 30 minutes or until cheese is melted and tortillas have crisped up.
5. Serve with fresh cilantro, guacamole and sour cream.

Other Cheesy Recipes:

Jeanette's Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Cooking With Elise: Cheesy Chicken Quesadillas
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese "Meatballs"
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides