•  1 14.5-ounce can or jar Mexican-style stewed tomatoes, salsa, or salsa verde
•  ¾ cup cheese (your choice), shredded

1. Use purchased Mexican-style stewed tomatoes, salsa, or salsa verde as a sauce.
2. Spread about ½ cup tomatoes or salsa in the baking dish and top enchiladas with enough tomatoes or salsa to cover enchiladas as desired.
3. Bake in a 350°F oven until heated through.
4. Sprinkle enchiladas with desired cheese; bake, uncovered, 5 minutes more or until cheese is melted or Cotija cheese, if using, is softened and lightly brown.

Makes 8 servings.