Description
Cheese Enchiladas are a comforting staple of Mexican-inspired home cooking, defined by their rich, savory sauce and the satisfying pull of melted cheese within every bite.
Ingredients
Scale
- 12 medium corn tortillas ((6-inch))
- 4 cups shredded cheese ((2 cups sharp cheddar, 2 cups Monterey Jack))
- 3 cups red enchilada sauce
- 2 tablespoons vegetable oil
- 1 medium yellow onion ((finely diced))
- 2 cloves garlic ((minced))
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread ½ cup of sauce on the bottom.
- Warm tortillas in a skillet with oil for 10 seconds per side until pliable.
- Mix diced onion, garlic, salt, pepper, and half the cheese in a bowl.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over rolls, top with remaining cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for 10-15 minutes more until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- 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. Freeze unbaked enchiladas for up to 3 months. Thaw in the fridge before baking.