Cheese Enchiladas
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
360 kcal
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Course
Main Course
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Cuisine
Mexican
Cheese Enchiladas
Description
This recipe produces Cheese Enchiladas through a process of blending tomato sauce, green chilies, and spices into a smooth sauce, then warming it to develop flavor and adjust consistency with added water. Corn tortillas are briefly dipped in the warm sauce before being filled with a mixture of shredded cheddar and Monterey Jack cheeses, rolled, and tightly placed in a baking pan.
The assembled enchiladas are covered with the remaining sauce and cheese before baking in a 350°F oven until the cheese melts and gains a light golden color. The result is a dish marked by spicy, cheesy interior with a soft but saucy tortilla exterior. Fresh cilantro sprinkled on top adds aroma and a fresh contrast.
This dish is well-suited as a satisfying main course and can be served with complementary sides typical of Tex-Mex cuisine. The homemade sauce allows control over spice and flavor intensity, while the combination of two cheeses provides balanced meltiness and taste.
Ingredients
- 1 can tomato sauce 15 oz
- 1 can green chilies 4 oz, do not drain
- 1 Tbsp chili powder
- ½ tsp cumin
- ½ tsp oregano dried
- 1 tsp garlic minced
- 2/3 cup water
- 12 corn tortillas
- 1 ½ cup cheddar cheese shredded
- 1 ½ cup Monterey jack cheese shredded
- cilantro chopped, fresh
Instructions
- Place all the ingredients except for the water into a food processor or blender and blend until smooth. Then pour the mixture into a sauce pan and then heat over medium high heat.
- Once the sauce is warm, gradually add in the water and stir until the sauce is the consistency that you prefer.
- Preheat the oven to 350 degrees F.
- Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan.
- Then dip the corn tortillas in the warm enchilada sauce.
- Place the tortillas in a 9X13 baking pan. Top the tortilla with a small amount of each type of the shredded cheeses, roll it up and push it to the end of the pan.
- Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
- Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
- Top with the chopped fresh cilantro and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 808mg | 34% |
| Potassium | 415mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1209IU | 24% |
| Vitamin C | 7mg | 8% |
| Calcium | 476mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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