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Do-Ahead Cheese Enchiladas

Do-Ahead Cheese Enchiladas

For a relaxed company meal, you can’t beat this do-ahead dish. I serve it with Do-Ahead Mexican Rice and my Traditional Salsa Fresca.

Serves 6.


  • 1/4 c butter (divided use)
  • 1/2 medium onion, chopped
  • 3-6 green onions, chopped
  • 1 medium green bell pepper, chopped
  • 1 (15 oz) can enchilada sauce (or homemade version)
  • 1 Tbsp masa harina*
  • 16 small (5-6 inch) corn tortillas
  • 16 oz shredded cheddar or jack cheese (or crumbled queso fresco)


  1. In a heavy 2 quart pot, melt 1 1/2 tablespoons of the butter and add the onion, green onion, and bell pepper. Salute 5 minutes, or until softened. Remove to a bowl.
  2. In the same heavy pot, blend 1 tablespoon of the butter with the enchilada sauce and masa harina. Bring to a simmer on medium heat to thicken. Remove and set aside.
  3. In a medium skillet on medium heat, melt a tiny dot of butter and add one tortilla. Heat about 30 seconds. Flip over and heat the other side another few seconds or until limp. Place on a holding plate. Repeat with remaining tortillas.
  4. Preheat oven to 350 degrees F.
  5. Ladle a couple of tablespoons of enchilada sauce in the bottom of a 13 x 9 x 2 inch baking dish; spread evenly.
  6. To one of the tortillas, add a tablespoon of sautéed vegetables. Add slightly more shredded cheese than the vegetables. Roll up tightly and place to one side of the dish. Repeat with all 16 enchiladas, making 2 rows of 8, and overlapping a bit if need.
  7. Pour remaining enchilada sauce on top and smooth out to cover everything evenly. Sprinkle remaining cheese on top and cover the dish with foil.
  8. At this point the dish may be refrigerated for a day or two.
  9. Bake 30-35 minutes (depending on whether the dish is cold or warm.) Serve hot with Traditional Salsa Fresca and sour cream.

*If you do not have masa harina, you may substitute 1 finely ground corn tortilla.

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