This sauce in this recipe is the same sauce I use in my chicken enchiladas. You can make your sauce from scratch or use any canned version you like. This simple recipe is quick and delicious too!
- 2 cups Red Enchilada Sauce at room temperature
- 16 Corn tortillas
- ¼ cup cooking oil
- 3 1/2 cups shredded Monterey Jack cheese
- 1/4 yellow onion, finely chopped
- ¼ cup chopped cilantro
- Sour cream, for serving
- Place enchilada sauce in a wide bowl and heat 1 Tbsp. cooking oil in a skillet on med-high heat.
- Take one cold corn tortilla and dip it in the enchilada sauce covering both sides. Place in skillet with hot oil being careful as this will splatter. Adjust your heat as needed. Cook for about 1 minute then flip over.
- Take about 2 to 3 Tbsp. cheese and spread evenly on one edge. Using 2 spatulas, carefully roll the corn shell into the shape of an enchilada. Cook for an additional 30 seconds or until the enchilada is warmed through. Continue this process until shells are used up.
- Plate your tamales and top with additional cheese and cilantro. Serve with sour cream if desired.
These are best served immediately!