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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
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Nutritional 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.
Originally published as Cheese Enchiladas in Taste of Home August/September 2007, p27
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Reviewed on Mar. 14, 2011 by lindyhunt
I made this two weeks ago. My husband requested it again the next week. (it's just the two of us, so that means we ate enchiladas at least 6 days in 2 weeks). I always try to add veggies to every dish, so I left out the cheddar all together and added in a package of spinach + some kale instead. Next time I might use even more greens. We also served them to company and they have asked for the recipe. The onions are potent. If you're not an onion fan, you might want to reduce the amount of onion or saute them first, but we like it the way it is. It adds a kick! :)
Reviewed on Mar. 14, 2011 by jolexas
Did anyone else think it tasted and smelled like PIzza??? I would make this recipe again, but instead of parsely, use cilantro. I would not use any of the top 5 ingredients and I would use red enchilada sauce- canned- instead.
Reviewed on Feb. 25, 2011 by ljay22
Made this once and everyone loved it. The second time I made it, they didn't. Go figure... but the general consensus was is that the first time, I left them in the oven cooking for a longer time. I will make again, but next time will allow a longer cook time before adding the cheese topping. Seemed to make a difference... even I had to admit that the second time they were just a bit too much like cheese mush!
Reviewed on Feb. 21, 2011 by micharm
My husband and I really enjoyed these. I added some chopped chicken to the mixture and an extra garlic clove to the sauce. I also used a mexican shredded cheese mix instead of the shredded monteray jack cheese.
Reviewed on Feb. 06, 2011 by mrslj
Delicious! My family loved this recipe! I tweeked it a bit and added seasoned beef also. It ended up being a nice touch!
Reviewed on Feb. 02, 2011 by blhenn
Blah it was ok. My son and I did not really like it and both of us went and found something else to eat for dinner but my husband liked it. The sauce was good but we thought the inside had too much onion and not enough cheese. Also the tortillas were somewhat soggy. I threw out the recipe right after dinner.
Reviewed on Jan. 23, 2011 by CBnVA
Based on other reviews, I halved the amount of sour cream and substituted shallots for the onions. While this has potential I would not make it again without some major changes: I'd leave the water out of the tomato sauce (made it way too thin) and I would use a lot more cheddar and a lot less jack cheese. Also, even though I halved the recipe there was enough of the cheese mixture to make at least 11 enchiladas.
Reviewed on Oct. 24, 2010 by 10sChick
This was easy to make, but it was a flavor that you can't eat too much of. The onion flavor was overwhelming and I love onions. It's also the type of dish that you have to eat that day. The next day leftovers were very mushy tortillas because the filling is more creamy that cheesy with all the sour cream. Chili powder definitely made the red sauce taste more like chili than a mexican red sauce. I'm on the fence on this one. If I made it again, I'd make big modifications....so maybe I'll just keep looking for a better recipe.
Reviewed on Oct. 12, 2010 by KMCerra0919
Love, love, LOVE this recipe!! Have made it with black beans and chicken...so good! I omit the water from the sauce and add a bit more tomato sauce. I also sub low-fat cheese to watch calories. I have also made this into a lasagne-type casserole when I was short on tortillas and it worked just as well! Definitely a must-try!
Reviewed on May. 02, 2010 by mamaof377
I have made these enchiladas several times-they have become a family favorite.
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