Description
Delicious creamy enchiladas made with Monterey Jack cheese and red enchilada sauce.
Ingredients
Scale
- 12 pieces corn tortillas (6-inch size)
- 3 cups shredded Monterey Jack cheese
- 1 cup diced tomatoes (drained)
- 1/4 cup fresh parsley leaves (chopped)
- 1 cup red enchilada sauce
- 2 tablespoons unsalted butter
- 1 teaspoon ground cumin
- to taste Salt
- to taste black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- Warm corn tortillas in the microwave or skillet until pliable to prevent cracking.
- Mix shredded cheese, diced tomatoes, parsley, cumin, salt, and pepper in a bowl.
- Fill each tortilla with 1/3 cup of the mixture, roll tightly, and place seam-side down in the dish.
- Pour enchilada sauce over the top, cover with foil, and bake for 20 minutes.
- Remove foil and bake uncovered for 5-10 minutes until bubbly, then rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze unbaked enchiladas for up to 3 months. Reheat in the oven at 350°F to maintain texture.