Cheese Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
535 kcal
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Course
Main Course
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Cuisine
Mexican
Cheese Enchiladas
Description
Cheese Enchiladas feature corn tortillas softened by brief heating to ensure pliability, filled with several cups of shredded cheddar cheese, and arranged in a baking dish coated lightly with red enchilada sauce. Additional sauce is poured over the rolled tortillas before baking until the cheese melts and the dish is hot and bubbly. The finished enchiladas are topped with shredded cabbage, diced Roma tomatoes, crumbled cotija cheese, and sour cream that enhance the contrast of creamy, melted cheese and fresh, crisp vegetables.
The enchiladas are a comforting, rich dish due to the cheddar cheese, complemented by the acidity and mild heat of the red sauce. Toppings provide varied textures—the cabbage adds crunch, the cotija cheese contributes saltiness, and sour cream lends a cool finish. This recipe serves well alongside traditional sides like refried beans and Mexican rice to round out a meal.
This dish can be prepared ahead by assembling the filled tortillas without the sauce and topping, storing separately then combining just before baking. It is also freezer-friendly when tightly covered, maintaining its flavor and texture for up to a month. Variations include adding beans or chicken inside, or using green sauce in place of red for a different flavor profile.
Ingredients
- 12-14 white corn tortillas
- 5-6 cups cheddar cheese shredded
- 20 ounces Red Enchilada Sauce , homemade recommended, or canned
- 1 cup cabbage , thinly shredded
- 1 Roma tomato , diced
- 1/4 cup cotija cheese , crumbled, for topping (optional)
- sour cream , for topping
Instructions
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Remove to a plate as they're warm and cover with a kitchen towel.
- Assemble: Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Refried Beans and Mexican Rice
Notes
- Warm corn tortillas before rolling to prevent cracks and ease handling.
- Prepare ahead by assembling without sauce; add sauce before baking for freshness.
- Freeze leftovers covered well for up to one month; thaw overnight before baking.
- Variations allowed include adding refried beans, shredded chicken, or using green enchilada sauce.
- Serving size is approximately two enchiladas without toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1459mg | 61% |
| Potassium | 169mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 708mg | 71% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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