Homemade 'Cheesy Poof' Enchiladas is perfect for a late lunch or Sunday brunch. Last night Cowboy Country DJ Teri Landreth served blackened salmon and baked potatoes for dinner--before you think that she was texting me her dinner ideas to tease me while my wife is currently out of town, I'll let you know that I was invited over. And actually got to eat this deliciousness.

I made a killer feta cheese and parmesan salad with cilantro. She got me inspired to cook.

Well, actually a fellow Townsquare pal of mine, Steve Woods in Tri-Cities, Washington, did on our trip from Seattle to Cheyenne last month. I love people who can cook. Janis (my wife) says I need to cook more, so off I go to the kitchen for this treat (that I plan on consuming myself. Because it's worthwhile to cook for yourself while your significant other is out of town. It ensures I won't starve!):

Eric Cartman Cheesy Poof Enchiladas
This recipe for Enchiladas is so simple you can invite your kids to join in. You can use beef or just cheese depending on your mood. The sauce can be a bit messy, so wear an apron!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 12 corn tortillas
  • 1 28oz can of red enchilada sauce
  • 2 cups (16 oz) mozzarella or queso blanco
  • 1 1/2 cups meat (optional) shredded beef or chicken
  • 2-3 tablespoons oil


  1. Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch.
  2. Shred cheese or just cut into slices 3-4 inches long and 1/4 inch thick (Or thicker if you like them really cheesy).
  3. Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover it. Pour the rest of the sauce in a large bowl.
  4. Dip tortillas, one at a time, in the bowl to coat with sauce.
  5. Lay the tortilla in baking dish, and, if you're using the meat, put about 2-3 tablespoons in each tortilla. Place cheese on top of meat.
  6. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla.
  7. Sprinkle any leftover sauce and/or cheese on top of enchiladas.
  8. Place in 400 degree oven for 15 minutes or until cheese is melted

Of course I want some more Cheesy Poofs mom!!!!