Lazy Enchiladas

Instructions

Pour the enchilada sauce over the entire surface of the taquitos, followed by the diced green chilis.
10 ounces can of enchilada sauce,4 ounces can of mild diced green chilis
Top the entire dish of lazy enchiladas with the shredded cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.

8 ounces block of Colby jack cheese
Allow the lazy enchiladas to rest for 5 minutes, then garnish with the chopped fresh cilantro before serving.
1 tablespoon fresh cilantro

Notes
Storage:
To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The longer these sit, the softer the corn tortillas will become.
To Reheat: Reheat in the microwave or oven until heated through.

Tips:
Feel free to make your own enchilada sauce if you have a recipe you love. If using a homemade enchilada sauce, you will need about 1¼-1½ cups for this recipe.
You can add a layer of traditional refried beans or refried black beans to the bottom of the baking dish before adding the layer of frozen taquitos for a twist on this easy recipe.

Nutrition
Calories: 129kcal | Carbohydrates: 4g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 535mg | Potassium: 52mg | Fiber: 1g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 1mg