These are a favorite of ours and simple to make - I call them "The Working Woman's Friend" and I have made them this way for years.
You will need:
One can of petite diced tomatoes
One package 10 ct. corn tortillas
2-3 cups shredded cheese (I used the Mexican Blend)
*This recipe is easy to double if you are feeding more than 5 people - count on two enchiladas per person.
Put a dab of margarine on each tortilla and stack 'em while you heat up a skillet.
Cook a little on each side - one minute or so total - to soften them up. I have tried other ways to soften them that didn't work as well - the margarine makes them nice and pliable.
Stack them on a plate to cool til you get them all done. Then put a couple tablespoons of grated cheese in each one, roll up, and place seam side down in a greased 13x9 casserole dish.
Turn your oven to 350 and start the sauce.
Saute a little garlic, if you like, and add in the chili and tomatoes, juice and all. Tweak it with cumin, chili powder - whatever you like. Let it warm up in your already hot pan, but you don't have to simmer it.
Slather it all over the rolled up enchiladas.
And sprinkle with the rest of the cheese.
Bake for about 30 minutes while you chop a salad.
I've been hitting up Sprouts Market recently for romaine and red bell peppers for salad - I just set out a lot of different dressings and let everyone pick their favorite. Dessert was Cherry Cheesecake Squares from Abundance on a Dime:
It was a sweet ending to our enchilada meal.
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