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Cheese Enchiladas Recipe

Cheese Enchiladas Recipe photo by Taste of Home

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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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Cheese Enchiladas Recipe

Prep: 25 min. Bake: 25 min.

Yield: 16 Servings

25 25 50

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 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.

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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Cheese Enchiladas

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Reviewed on Apr. 18, 2010 by dianaolivera

Loved this, however I left the onion out of the baking process and let those who like onion put it on fresh with the lettuce, tomato and sourcream.

Reviewed on Apr. 17, 2010 by jbudkid

I needed to add some more sour cream... also added some black beans...very good!

Reviewed on Mar. 12, 2010 by ella016

Spectacular!! I halved the recipe for my husband and I but wish I had made the whole thing so we'd have had extra leftovers! I am a tough critic but this enchilada recipe is going in the file and will likely become favorite!

Reviewed on Mar. 09, 2010 by slug9000

I halved this recipe. It was good, but the taste of sour cream was pretty overwhelming. I'd probably select a different cheese the next time, too. But they're very easy to make!

Reviewed on Feb. 15, 2010 by djlanczok

halved this recipe, made 6 enough for 2 complete dinners, used fresh cinlantro. 2 spoons up. scrumptous

Reviewed on Nov. 01, 2009 by Aquarelle

This recipe is easily halved, and everyone loves it. As my husband says, "You don't even miss the meat." Will definitely be fixing these enchiladas again.

Reviewed on Apr. 03, 2009 by Karav

We loved these! They were even better with some black beans and rice thrown in!

Reviewed on Mar. 13, 2009 by Rube1234

Absolutely delicious! Everyone in the family loved this recipe and I would definitely make it again.

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