For Mother’s Day this year, I – with the help of 3 extremely cute little girls – made Cheese Enchiladas for dinner. It was quite the experience. Thankfully, my sister-in-law gave me a simple recipe to follow. Since the dinner turned out pretty good (or so I’m told), I thought I would share it with you.

Here’s what you’ll need:

1 package of Corn Tortillas
1 bottle of Olive Oil
2 bags of grated cheese
1 large can of enchilada sauce
1 onion (optional)

In a small skillet, line the bottom with olive oil…just a thin layer…and heat it up to a medium setting. When the oil starts to bubble and pop take 1 corn tortilla and drop it in. Quickly flip it over, covering both sides in the oil, remove it and set it on a plate. Place a paper towel over it, and repeat the process with each tortilla. This recipe makes about 12. Place a paper towel over each tortilla until you have them all finished.

Now, pre heat the oven to 350 degrees.

Take a tortilla and line it with a handful of grated cheese. (you can also include diced onion if you decided to purchase and dice an onion). Roll the tortilla up and place it in a 9×13 glass dish. Repeat the process until you can’t put anymore rolled tortillas in the dish.

Now, take out your can of Enchilada Sauce and cover the Enchiladas with it. Be sure and cover all of them so they will cook properly. Once you have done this, place the dish in the oven for 15 minutes.

After the 15 minutes are up, remove the dish, cover the enchiladas with more cheese, and put it back in the oven for another 5 minutes.

After the cheese has melted on top, you should be all finished.

Remove the dish, let it cool, and serve.