5.0 from 3 votes
Cheese Enchiladas (The Cheesiest)
Using your favorite enchilada sauce, these cheese enchiladas are perfect for a quick weeknight meal! Soft corn tortillas filled with shredded cheese, diced sweet onions, topped with more sauce, and dripping with melted Mexican cheese.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 -6 servings
Calories: 356 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1- 16 oz jar enchilada sauce try Nanita's Finest
- 6-8 corn tortillas
- 2 cups shredded Mexican cheese I like Horizon's organic
- 2-4 tablespoons oil for softening try Avocado oil
- 1/4 yellow onion diced (optional)
- *add shredded chicken beef or pork for a heartier enchilada (optional)
Optional Toppings
- additional cheese
- fresh diced tomatoes
- sliced black olives
- salsa
- sour cream
- guacamole
- fresh cilantro chopped
Instructions
- Preheat oven to 350 ° and spray a 9x9 square pan* with oil.
- Spread a couple tablespoons of enchilada sauce on the bottom of the pan. Pour your enchilada sauce into a medium saucepan and warm over low heat.
- Heat oil in a small fry pan over medium heat, until oil is hot. Carefully, using tongs, place a tortilla in the hot oil for 15-20 seconds, turn and fry for another 10 seconds. Carefully remove from oil, allowing excess to drip back into pan, then dip quickly in warm sauce and place flat in prepared pan or on a cutting board.
- Grab a handful of cheese and spread in middle of tortilla, sprinkling a few diced onions on top and carefully roll the tortilla around the cheese, placing seam side down in pan.
- Repeat with the rest of the tortillas and cheese and onions until all are used. Snuggle them in tight in the pan together. Pour rest of sauce over the top of the enchiladas, sprinkle with additional cheese and bake 15-20 minutes until cheese is melted and sauce is bubbly.
- Garnish with desired toppings, serving immediately.
- Serve with my Spanish-Mexican Rice, organic refried beans and some crisp tortilla chips and maybe even this quick and easy margarita .
- Enjoy!
Cup of Yum
Notes
- *You may also make this is a larger casserole dish if desired or even a cast-iron skillet; simply increase sauce, cheese and tortillas to fit your needs.
- Want a heartier enchilada? Add shredded chicken, beef or pork to the enchilada while rolling.
Nutrition Information
Serving
11 serving
Calories
356kcal
(18%)
Carbohydrates
30g
(10%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
35mg
(12%)
Sodium
1497mg
(62%)
Potassium
135mg
(4%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1133IU
(23%)
Vitamin C
3mg
(3%)
Calcium
677mg
(68%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 11 serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 35mg | 12% |
| Sodium | 1497mg | 62% |
| Potassium | 135mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 677mg | 68% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.