Easy Cheesy Enchiladas
Get ready to savor the ultimate comfort food with these Easy Cheesy Enchiladas, a quick and crowd-pleasing recipe packed with gooey cheese and bold flavors! Featuring tender corn tortillas filled with a rich blend of shredded cheddar and Monterey Jack cheeses, along with a fragrant sautéed onion and garlic mixture, these enchiladas are smothered in zesty red enchilada sauce and baked to bubbly, golden perfection. Perfect for a weeknight dinner, this recipe comes together in just 35 minutes and is delightfully simple with minimal prep. Garnished with fresh cilantro, these enchiladas are a great pairing with sour cream, guacamole, or a side of rice and beans. Whether you're feeding a family or spicing up your next dinner party, these cheesy enchiladas are guaranteed to impress. Keywords: Easy Cheesy Enchiladas, quick enchilada recipe, cheesy baked enchiladas, comfort food, easy weeknight dinner.
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Recipe Information
Ingredients
- 10 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Red enchilada sauce
- 2 tablespoons Olive oil
- 1 medium-sized Onion
- 2 cloves Garlic
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Dice the onion and mince the garlic. Heat olive oil in a skillet over medium heat, and sauté the onion and garlic until softened, about 3-5 minutes.
Stir in cumin, salt, and black pepper. Remove the skillet from heat and set aside.
In a large mixing bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Reserve 1/2 cup of the cheese mixture for topping.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them briefly in a hot skillet. This makes them pliable and easier to roll.
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Fill each tortilla with 2-3 tablespoons of the cheese mixture and a small spoonful of the onion mixture. Roll each tortilla tightly and place it seam-side down into the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the reserved cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with freshly chopped cilantro before serving. Pair with sour cream, guacamole, or a side of rice and beans.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 8410 mg | 366% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 27.5 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2746 mg | 211% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1186 mg | 25% | |
*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.
