Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Dozen frozen enchilada shells |
| 2 cans | Enchilada sauce |
| ½ pounds | Sharp cheese; grated |
| 2 cups | Onions; chopped |
| ½ pounds | Cheddar cheese; cubed |
| ¼ cup | Water |
Defrost shells. Heat sauce and coat both sides of shells with the sauce.
Place 1 tablespoon grated cheese and 2 tablespoons onions in each shell; roll shells and place in baking dish. Layer only one shell deep in dish.
Combine remaining sauce, cubed cheese and onion; add water and heat until cheese melts. Pour over enchiladas. Heat at 375 degrees for 20 minutes in oven. Serve hot. This can be heated in microwave oven on reheat setting for 15 minutes, covered.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .