Cheese Enchiladas
User Reviews
5
Cheese Enchiladas
Description
The Cheese Enchiladas recipe features tortillas filled with a generous portion of shredded Mexican-blend cheese, rolled and baked in a casserole dish layered with enchilada sauce. The preparation begins by warming the tortillas to make them pliable, then filling and rolling them tightly. After placing them seam side down, the enchilada sauce and additional cheese cover the rolls before baking. As the dish bakes, the cheese melts thoroughly and the sauce infuses the tortillas, creating a tender, cheesy casserole.
The final dish offers a rich, creamy texture from the cheese complemented by the tangy sauce. The choice of corn or flour tortillas slightly affects the taste and texture, with corn giving a more traditional flavor, while flour provides a softer bite. Toppings like chopped onions, cilantro, sour cream, and lettuce add layers of freshness and balance the richness of the enchiladas.
These enchiladas can be served hot as a main vegetarian dish or as part of a Mexican-inspired meal. The recipe easily suits various cheese preferences and can be paired with side salads or beans. It’s well suited for family dinners where comforting, cheesy dishes are appreciated.
For best results, homemade enchilada sauce can enhance the depth of flavor, but store-bought sauce works well for convenience. When using flour tortillas, slightly more cheese and sauce may be needed due to their larger size. Warming the tortillas before assembly prevents cracking and makes rolling easier.
Ingredients
- 1 1/4 cup enchilada sauce divided, easy
- 8 corn tortilla see notes if using flour tortillas, or flour tortillas
- 2 1/2 cups mexican-blend cheese divided, shredded
- onion diced; chopped; shredded; toppings
- cilantro
- sour cream
- lettuce
Instructions
- Preheat oven to 350ºF. Add 1/4 cup of enchilada sauce to the bottom of a large baking dish and spread it evenly over the entire surface.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with about 3 tablespoons of shredded cheese. Roll the tortillas tightly to close and place in the prepared baking dish seam side down.
- Pour the remaining 1 cup enchilada sauce over the tortillas, top with the remaining shredded cheese, and bake for 15-20 minutes, or until the cheese on top has melted.
- Serve immediately and garnish with desired toppings.
Notes
- Using homemade enchilada sauce adds a fresher flavor, but store-bought sauce is a convenient alternative.
- Choose your favorite shredded cheese; Mexican blend, cheddar, Monterey Jack, or mozzarella all work well.
- Flour tortillas are larger than corn tortillas, so increase cheese and sauce slightly if using flour.
- Warming tortillas before assembling prevents them from tearing during rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 177kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 556mg | 23% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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