Three Cheese Enchiladas
Indulge in the ultimate comfort food with these irresistible Three Cheese Enchiladas, a rich and savory dish that's perfect for cheese lovers! Featuring a trio of shredded cheddar, creamy Monterey Jack, and crumbled queso fresco, these enchiladas are wrapped in soft tortillas, smothered in zesty red enchilada sauce, and baked until bubbling with cheesy perfection. This easy-to-follow recipe comes together in just 40 minutes, making it an ideal weeknight dinner or crowd-pleasing dish for gatherings. Garnish with sour cream, fresh cilantro, and green onions for an added burst of flavor, and serve with classic sides like rice and beans for a complete, satisfying meal. Make dinner unforgettable with these cheesy, flavorful enchiladas that are as simple to prepare as they are delicious!
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Recipe Information
Ingredients
- 8 pieces Flour or corn tortillas
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 1 cup Queso fresco, crumbled
- 2 cups Red enchilada sauce
- 0.5 cup Sour cream (optional, for garnish)
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, sliced thin (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix together the cheddar cheese, Monterey Jack cheese, and queso fresco, setting aside 1/2 cup of the mixture to use as a topping.
Heat the vegetable oil in a small skillet over medium heat. Working one at a time, lightly warm each tortilla in the skillet for about 10 seconds per side to make them pliable. Remove and set on a plate.
Spoon about 3 tablespoons of the cheese mixture into the center of each tortilla. Roll each tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish.
Pour the red enchilada sauce evenly over the rolled tortillas, making sure they are thoroughly covered.
Sprinkle the reserved 1/2 cup cheese mixture evenly over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Remove from the oven and let cool for 5 minutes. If desired, garnish with sour cream, chopped cilantro, and sliced green onions before serving.
Serve warm and enjoy these cheesy, savory enchiladas with your favorite sides like rice and beans!
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1050 mg | 81% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 295 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.
