- 3 cups shredded jack cheese or any cheese you like
- 1/3 cup yogurt
- ½ cup chopped onion
- 2 cups enchilada sauce
- 12 cornmeal tortillas (don’t use flour)
- Preheat oven to 350 degrees F
- Mix cheese, yogurt, and onion until evenly combined.
Heat enchilada sauce to boiling and, holding a tortilla with tongs, dip into hot sauce briefly until pliable. Place 2 rounded tablespoons cheese filling in a strip along the center and roll tortilla to completely cover. Place seam-side down in a large, shallow, oiled baking pan.
Continue placing them side by side but not on top of one another. If desired, casserole can be refrigerated at this time for cooking later.
When ready to cook, spoon remaining sauce over filled tortillas and back for about 10 minutes, or until cheese melts and sauce is bubbly. If chilled increase cooking time to 15 or 20 minutes. Serves 4.