Description
Delicious cheese enchiladas made with Monterey Jack and Cheddar cheese, topped with red enchilada sauce and baked to perfection.
Ingredients
Scale
- 12 large corn tortillas ((6-inch size))
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 2 cups red enchilada sauce ((store-bought or homemade))
- 2 tablespoons vegetable oil or butter
- 1 small white onion ((finely diced))
- 2 cloves garlic ((minced))
- 1 teaspoon ground cumin
- Salt (to taste)
- black pepper (to taste)
- Fresh cilantro ((chopped for garnish))
Instructions
- Heat oil in a skillet, sauté onion and garlic, then stir in enchilada sauce and cumin; simmer for 5 minutes.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Dip each tortilla briefly in the warm sauce to soften, then lay flat.
- Sprinkle cheese down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the rolls, top with remaining cheese, cover with foil, and bake for 20 minutes.
- Remove foil and bake uncovered for 10-15 minutes until bubbly and golden.
- Let rest for 5 minutes, garnish with cilantro, and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F covered with foil. Can be frozen unbaked for up to 3 months.