Cheese Enchiladas for Oamc
These Cheese Enchiladas for OAMC (Once-A-Month Cooking) are the ultimate make-ahead dinner for busy weeknights or meal prep enthusiasts. Featuring warm corn tortillas stuffed with a flavorful blend of shredded cheddar, Monterey Jack cheese, finely chopped onions, and aromatic spices like garlic powder and cumin, these enchiladas are smothered in rich, tangy enchilada sauce and baked to cheesy perfection. With a quick 25-minute prep time, they’re effortless to assemble and freeze beautifully, making them a versatile choice for meal planning. Whether baked fresh or reheated from the freezer, these enchiladas deliver bold Mexican-inspired flavors your whole family will love. Serve them with sour cream, fresh cilantro, or creamy avocado for a customizable, restaurant-quality dish at home!
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 3 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 28 ounces enchilada sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
Preheat your oven to 375°F (190°C).
Heat the vegetable oil in a skillet over medium heat. Briefly warm each corn tortilla in the skillet for 10-15 seconds on each side to make them pliable. Set aside on a plate covered with a clean kitchen towel to retain warmth.
In a medium bowl, combine 2 1/2 cups of shredded cheddar cheese, 1 1/2 cups of shredded Monterey Jack cheese, chopped onion, garlic powder, and cumin. This will be your filling.
Pour 1 cup of enchilada sauce into the bottom of a 9x13-inch baking dish, spreading evenly.
Take one tortilla and place about 1/4 cup of the cheese mixture in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are thoroughly covered. Sprinkle the remaining shredded cheeses (1/2 cup of each) evenly over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese on top is melted and bubbly.
If preparing for OAMC, allow enchiladas to cool completely. Wrap the entire dish tightly in plastic wrap and then aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for 25-30 minutes until heated through.
Serve warm with your favorite toppings, such as sour cream, chopped cilantro, diced tomatoes, or sliced avocado. Enjoy!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 729 mg | 56% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 259 mg | 6% | |
*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.
