Print Options

Back to Cheese Enchiladas »

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Info
Reviews

Select reviews»

Cheese Enchiladas

You won't bring home leftovers when you make these easy enchiladas. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

16 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional

Directions

In a large saucepan, combine the first six ingredients. Bring to a
boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until
thickened, stirring occasionally. Spoon 2 tablespoons sauce over
each tortilla.
In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese,
onions, sour cream, parsley, salt and pepper. Place about 1/3 cup
down the center of each tortilla. Roll up and place seam side down

2 of 2

Cheese Enchiladas (continued)

Directions (continued)

in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce
over top.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining
cheddar cheese. Bake 4-5 minutes longer or until cheese is melted.
Garnish with lettuce, olives and sour cream if desired. Yield: 16
enchiladas.

Nutrition Facts: 1 serving (1 each) equals 217 calories, 16 g fat (11 g saturated fat), 54 mg cholesterol, 472 mg sodium, 5 g carbohydrate, 1 g fiber, 12 g protein.