Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (8 enchiladas)
Cuisine: Mexican
Ingredients: 8 corn tortillas (6-inch); 2 cups shredded cheddar cheese (or Mexican blend); 1 can (15 oz) red enchilada sauce; 1/2 cup sour cream; 1/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; 1 cup shredded Monterey Jack cheese (for topping); Salt to taste

Mexican · Main course · 40 min total

Cheese Enchiladas recipe videos

These classic cheese enchiladas are smothered in a rich red enchilada sauce and loaded with melted cheese. An easy, comforting weeknight dinner.

15
min prep

25
min cook

4
servings

420
kcal/serving

Ingredients

8 corn tortillas (6-inch)
2 cups shredded cheddar cheese (or Mexican blend)
1 can (15 oz) red enchilada sauce
1/2 cup sour cream
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese (for topping)
Salt to taste

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a small bowl, mix together the cheddar cheese and sour cream until combined. Season with a pinch of salt.
Warm tortillas in the microwave for about 30 seconds to make them pliable.
Place about 2 tablespoons of the cheese mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
Pour the enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the Monterey Jack cheese on top.
Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Let stand for 5 minutes. Garnish with green onions and cilantro before serving.

Tips

For a spicier version, add diced jalapeños to the cheese mixture.
Serve with refried beans and Mexican rice for a complete meal.
Leftover enchiladas can be refrigerated for up to 3 days.

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