Lazy Red and Green Enchiladas

Name: Lazy Red and Green Enchiladas
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 minutes
Ingredients: One 20-ounce box frozen steak and cheese taquitos; 2 tablespoons olive oil; 1 cup red enchilada sauce; 1 cup green enchilada sauce; 1 1/2 cups grated Monterey Jack cheese; 1/3 cup sour cream; 1/4 cup fresh cilantro leaves; 1 cup quartered cherry tomatoes

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 6 to 8 minutes

This dish is inspired by a recipe from the Mexican website Salty Cocina. The two sauces are from cans, and taquitos can be found in the freezer section of any supermarket. They are a great shortcut for anyone who needs to get dinner on the table fast.

Level: Easy

Total: 40 min
Active: 10 min

Yield: 6 to 8 minutes

Ingredients

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One 20-ounce box frozen steak and cheese taquitos

2 tablespoons olive oil

1 cup red enchilada sauce

1 cup green enchilada sauce

1 1/2 cups grated Monterey Jack cheese

1/3 cup sour cream

1/4 cup fresh cilantro leaves

1 cup quartered cherry tomatoes

Directions

Preheat the oven to 425 degrees F.
Place the taquitos in a 9-by-13-inch baking dish. Drizzle with the olive oil and toss. Lay the taquitos neatly in rows, using two taquitos to fill the space in between the rows. Bake for 8 minutes to start the cooking process; this will keep the enchiladas from becoming soggy.
Remove the baking dish from the oven and top half the taquitos with the red enchilada sauce and the other half with the green. Sprinkle over the cheese. Return the baking dish to the oven and bake until the cheese has melted and the sauce is bubbling, 12 to 14 minutes. Remove and let sit for 5 minutes. Place a dollop of sour cream in the middle of the dish and garnish with the cilantro and tomatoes.