Cheese Enchaladas

This has been a family favorite on my side for years. My sister Pennie always has this as her bday dinner.

Credit: Aunt Joyce

Have all chopping and all cans open before starting so you can add the ingredients quickly when you start! Be sure to keep mixture covered as you go through the steps to keep flavors together.

oil to cover bottom of huge sauce pan
3 bunches of green onions.....finely chopped
1 small yellow onion....finely chopped
1 large can of chopped chilies (I use 1 sm can of hot chilies as well) l.......DO NOT DRAIN THE JUICE....it adds integrity to the sauce!
3 teaspoons of finely chopped garlic (if using fresh use 1 to 2 cloves)

Saute all the above until the onions are soft

Add 2 packages enchilada sauce


Immediately add to the mixture above the following

2 (12 ounce) cans WHOLE tomatoes
2 (12 ounce) cans tomato PASTE
2 (15 ounce) cans tomato SAUCE

Bring the mixture to a boil and simmer for at least 2 to 3 hours stirring often. REFERGIRATE OVERNIGHT so all the flavors combine with each other!

Shredded med sharp or sharp cheese

Flour tortillas I buy 24 tortillas

Put mixture in tortillas Spray pan with cooking spray (or you will have a huge mess to clean up) Cover with foil and bake

I bake them at 350 degrees for at least 30 minutes.......check to make sure they are hot all the way through (cheese is melted)

Add shredded cheese on the top and recover with the foil so the cheese will melt