Cheese Enchiladas
A cheese enchilada recipe that will look and taste like you spent hours on it, but you can whip up in a matter of minutes!
Ingredients
- 16 oz Red Enchilada Sauce (enchilada sauce recipe is the amount needed for this recipe)
- 8 corn tortillas (Approximately 6" size)
- 3-4 cups Freshly grated shredded cheese (Monterey Jack, Colby Jack or Cheddar)
Instructions
- Preheat oven to 350 degrees F. Set aside one cup of the shredded cheese to use as a topping.
- Place eight tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 20 seconds. After removing from the microwave, keep covered with damp paper towel.
- Pour approximately 1/4 cup of enchilada sauce into the bottom of a greased 7x11 inch pan.
- Sprinkle a handful of cheese onto a warmed corn tortilla, then roll tortilla up tightly. Place into the sauce in the pan, seam side down. Repeat with remaining tortillas and cheese.
- Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining one cup of cheese.
- Bake for 20-25 minutes or until cheese is melted and sauce is bubbling. If desired, top with sour cream. Serve immediately.
Video
Notes
Storage: Store tightly covered in the refrigerator for 2-3 days.
Nutrition
Calories: 230kcalCarbohydrates: 17gProtein: 12gFat: 13gSaturated Fat: 7gCholesterol: 40mgSodium: 796mgPotassium: 84mgFiber: 3gSugar: 5gVitamin A: 655IUVitamin C: 1mgCalcium: 298mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.