Simple Cheese Enchiladas
Dive into the comforting flavors of these Simple Cheese Enchiladas, a classic Mexican-inspired dish that's both satisfying and easy to prepare. Featuring soft, olive-oil-toasted corn tortillas, a gooey blend of cheddar and Monterey Jack cheeses, and a tangy red enchilada sauce, this recipe delivers bold, cheesy perfection in every bite. Ready in just 40 minutes, these enchiladas are baked to bubbling, golden perfection and garnished with fresh cilantro for an herby finish. Perfect as a quick dinner for busy weeknights or a crowd-pleasing main dish for gatherings, these enchiladas can be customized with sour cream or black olives for extra flair. Simple, indulgent, and full of flavor, this recipe hits all the right notes.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Olive oil
- 2 cups Red enchilada sauce
- 2 tablespoons Chopped fresh cilantro
- 0.5 cup Sour cream (optional, for serving)
- 0.25 cup Sliced black olives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, heat the red enchilada sauce over low heat to keep it warm.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the corn tortillas one by one and cook for about 10 seconds on each side to make them pliable. Place the warmed tortillas on a plate lined with paper towels to remove excess oil.
In a mixing bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Reserve about 1/2 cup of this cheese mixture for topping the enchiladas later.
Spread about 1/4 cup of the warm enchilada sauce in the bottom of a 9x13-inch baking dish.
To assemble each enchilada, spoon about 2 tablespoons of the cheese mixture into a tortilla, roll it tightly, and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese mixture.
Pour the rest of the enchilada sauce evenly over the assembled enchiladas, making sure they are fully coated.
Sprinkle the reserved cheese mixture on top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to cool slightly before garnishing with fresh cilantro, sliced black olives, and a dollop of sour cream if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 7691 mg | 334% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 23.4 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2823 mg | 217% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 926 mg | 20% | |
*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.
