Description
These cheese enchiladas are a comforting Mexican classic, featuring soft corn tortillas filled with a rich blend of cheeses and smothered in a savory red enchilada sauce.
Ingredients
Units
Scale
- 12 corn tortillas
- 3 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
- 3 cups red enchilada sauce
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat the vegetable oil in a skillet over medium heat and lightly fry the tortillas for about 10 seconds on each side to make them pliable. Set aside on paper towels.
- In a mixing bowl, combine cheddar cheese, Monterey Jack cheese, chopped onion, garlic powder, cumin, and a pinch of salt.
- Spread 1 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place a few tablespoons of the cheese mixture in the center of each tortilla, roll tightly, and place seam side down in the baking dish.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top.
- Sprinkle additional cheese over the top if desired.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until bubbly and slightly golden.
- Garnish with chopped cilantro before serving.
Notes
- You can use store-bought or homemade enchilada sauce.
- Add jalapeños or green chilies for extra spice.
- Serve with rice, beans, or a fresh salad.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg