Quick Mexican Cheese Enchiladas
Indulge in the irresistible flavors of these Quick Mexican Cheese Enchiladas, a crowd-pleasing dish that's as easy as it is delicious! Ready in just 30 minutes, this recipe combines the savory richness of melted cheddar and Monterey Jack cheeses with the tangy kick of enchilada sauce, all wrapped in tender, warm corn tortillas. Perfect for busy weeknights or casual gatherings, these enchiladas are baked to golden perfection and topped with a blanket of bubbly cheese. Garnish with fresh cilantro for a burst of freshness and serve with a dollop of sour cream to take this family favorite over the top. Whether you're craving classic Mexican comfort food or need a quick dinner idea, this dish delivers big flavor with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 2 cups Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 1 tablespoon Canola oil
- 0.25 teaspoon Salt
- 0.25 cup Cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add 1 tablespoon of canola oil. Lightly warm each tortilla for about 10-15 seconds per side. This will make them flexible and easy to roll.
In a bowl, combine the shredded cheddar cheese and shredded Monterey Jack cheese. Reserve about 1/2 cup of the mixture to sprinkle on top of the enchiladas.
Spread 1/4 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Take one warmed tortilla and spoon 2-3 tablespoons of the cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the reserved 1/2 cup of cheese over the top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for about 5 minutes.
Garnish with chopped cilantro, if desired, and serve with a dollop of sour cream on the side.
Nutrition Facts
Calories |
3093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 6433 mg | 280% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 16.8 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3698 mg | 284% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1921 mg | 41% | |
*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.
