🍽️ FittestMe.aiFoodsNutrients

Enchiladas con Queso Recipe

Mexican · Main course · 45 min total

A comforting Tex-Mex classic featuring corn tortillas filled with melted cheese, rolled, and topped with a savory enchilada sauce and more cheese, then baked until bubbly.

Ingredients

• 8 corn tortillas (6-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped onion
• 1 (10 oz) can red enchilada sauce
• 1/2 cup sour cream
• 2 tablespoons vegetable oil
• Salt to taste
• Optional: chopped fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a small bowl, mix together Monterey Jack and cheddar cheeses. Reserve 1/2 cup for topping.
3. In a skillet, heat oil over medium heat. Soften tortillas one at a time for about 10 seconds per side, then drain on paper towels.
4. Place a tortilla on a flat surface. Sprinkle about 2 tablespoons of the cheese mixture and 1 tablespoon of chopped onion down the center. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
5. In a small bowl, combine enchilada sauce and sour cream. Pour evenly over the rolled tortillas.
6. Sprinkle the reserved 1/2 cup cheese mixture over the top.
7. Bake for 20-25 minutes, until bubbly and lightly browned.
8. Let stand for 5 minutes before serving. Garnish with cilantro if desired.

Tips

• For a milder flavor, use all Monterey Jack cheese.
• Serve with refried beans and rice for a complete meal.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven.

More about Enchiladas con Queso →

AI estimate may be inaccurate · Terms