Cheese Enchilada

3 cupsShredded cheese: cheddar, monterey jack, or another cheese that melts easily
12Corn tortillas
1 jarSan Angel Cascabel Sauce
Leftover chicken or turkey, optional


Preheat oven to 350 degrees.

Heat the tortillas until they are soft enough to roll. If they are fresh, you can lightly fry them in oil or heat on a griddle. Otherwise, heat in a sealed plastic bag in a microwave oven.

Pour half a jar of San Angel Cascabel Sauce in a pie dish. Dip a tortilla in the sauce, coating well, and move to a plate. Spread shredded cheese on the tortilla and roll up. Place in an ovenproof dish.

Cover with the remaining sauce and sprinkle any remaining cheese over the enchiladas.

Cook for 20 minutes. Remove from oven and serve.

Optional: Use chicken or turkey with the cheese to fill the tortillas.

Serves 6.

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