Easy Cheese Enchiladas
This flavorful cheese enchiladas recipe is packed with melty cheese, warm tortillas, and a zingy enchilada sauce: an easy dinner idea for pleasing everyone!
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 12
Ingredients 9
- 3 cups red enchilada sauce (or Homemade Enchilada Sauce , made in advance)
- 8 ounces (2 cups) shredded pepper jack or Monterey jack cheese*
- 8 ounces (2 cups) shredded mild cheddar cheese
- 2 4-ounce cans roasted green chilies
- 1 teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 12 8-inch flour tortillas (or corn tortillas)
- For serving: shredded cabbage, pico de gallo, sliced red onion, guacamole, sour cream, feta or queso fresco crumbles, sliced jalapeno or fresno peppers, torn or chopped cilantro
Method 6
- 01
Preheat the oven to 375°F.
- 02
Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
- 03
If using corn tortillas (skip this step for flour tortillas), brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
- 04
Reserve ½ cup of the jack cheese for topping, then mix the remaining jack and cheddar cheese together in a bowl with the green chilies, cumin, garlic powder, and kosher salt .
- 05
Fill each tortilla with ⅓ cup of the filling. Roll it up and place it in the baking dish seam side down. Once all 12 of the tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the reserved cheese.
- 06
Bake for 20 to 25 minutes until the cheese is melted. Top with garnishes* and serve. (Leftovers keep well refrigerated.)
Provenance
- recipe-clones/acouplecooks-data
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