Cheese Enchiladas
Indulge in the ultimate comfort food with these homemade Cheese Enchiladas! This classic Mexican-inspired dish features soft, pliable corn tortillas filled with a rich and gooey blend of sharp Cheddar and creamy Monterey Jack cheeses, perfectly balanced with finely chopped onions and a hint of seasoning. Smothered in vibrant red enchilada sauce and baked to perfection, each enchilada emerges warm, bubbly, and irresistibly cheesy. Ready in under an hour, these simple yet satisfying enchiladas are perfect for busy weeknight dinners or weekend feasts. Garnished with fresh cilantro for a zesty pop of flavor, serve them as-is or pair with your favorite sides like rice and beans for a complete meal that everyone will adore. Perfect for cheese lovers and fans of Tex-Mex cuisine!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 medium Onion, finely chopped
- 3 cups Red enchilada sauce
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, heat 2 tablespoons of vegetable oil over medium heat.
Briefly heat each corn tortilla in the skillet for about 10 seconds on each side until pliable, then set aside.
In a large bowl, combine the shredded Cheddar cheese, Monterey Jack cheese, chopped onion, salt, and pepper. Mix well.
Pour 1/2 cup of the enchilada sauce into a 9x13-inch baking dish and spread it evenly across the bottom.
Take a tortilla and place about 2 to 3 tablespoons of the cheese mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
Repeat the filling and rolling process with the remaining tortillas and cheese mixture.
Pour the remaining enchilada sauce over the rolled enchiladas, spreading it to cover all the tortillas.
Sprinkle any remaining cheese mixture over the top for additional flavor.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Serve hot and enjoy your delicious cheese enchiladas!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 678 mg | 52% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
