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Cheese Enchiladas Recipe
Cheese Enchiladas Recipe photo by Taste of Home
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Cheese Enchiladas Recipe

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4.5 37 52
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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings

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

Nutritional Facts

778 calories: 2 enchiladas (calculated without optional ingredients), 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein .

Directions

  1. 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.
  2. 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 13x9-in. baking dishes. Pour remaining sauce over top.
  3. 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.
    Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Cheese Enchiladas in Taste of Home August/September 2007, p27


Reviews for Cheese Enchiladas

AVERAGE RATING
(52)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (9)
3 Star
 (10)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Grandisandi
Reviewed Apr. 13, 2016

"Every time I make them my husband tells me that he really likes it (he doesn't like raw onion but I use a sweet onion and a bit less than the recipe calls for and he loves it) ."

MY REVIEW
Rivkel
Reviewed Oct. 14, 2015

"My son requested cheese enchiladas. There are millions of recipes! My family liked these. I think the sauce was mild without the strong enchilada chile taste which worked well. I made some with corn tortillas and some with flour since real enchiladas are made with corn tortillas. Both were good. The raw onion bothered me but we all liked the crunch of it. So I am not sure what to say about the raw onion. I might cook the onion next time to see how we like it or maybe use lots of green onion. I garnished with picante and avocado. I was surprised it went over well. I will try it again."

MY REVIEW
Eileen614
Reviewed Apr. 15, 2015

"I have been making these enchiladas for at least 15 years, I don't remember where I got the recipe initially, but I would imagine it was from of one of my many many issues of Taste of Home magazines. I have had "Mexican Night" many times with friends and family over and have made these along with a fajita recipe from one of my favorite restaurants, the thing is......EVERYONE LOVES THESE ENCHILADAS! I have been asked for the recipe dozens of times, I always make them according to the recipe, sometime adding chicken I have slow cooked in fresh salsa. I always serve these Cheese Enchiladas with home made salsa and home made Spanish rice ..... YUM! .These were delish, I don't care what the haters say!"

MY REVIEW
rjbeery75
Reviewed Jun. 4, 2014

"I read a lot of the reviews, but made the recipe almost exactly like the original and my husband and I loved it! I loved the crunch the fresh onion gave it, just like my favorite Mexican restaurant makes them. Truly, the only change I made was to use whole wheat flour tortillas because that is what I always have in stock and they are higher in fiber and lower in fat."

MY REVIEW
angieact1
Reviewed Apr. 6, 2014

"I replaced the onion with diced green chilis. It was delish, and made enough to share."

MY REVIEW
TahCO301
Reviewed Mar. 24, 2014

"This was inedible! The onions tasted raw and overwhelmed the dish. The aftertaste is still lingering a day later. I will be throwing the entire dish out. If you want to try this anyway, I recommend cooking the onions prior to adding to the cheese mixture and one onion would likely be sufficient. I'd also recommend a Mexican red chile powder instead of ordinary chile powder. I'll be looking for another cheese enchilada recipe, one from a known chef. This was absolutely awful. I'm shocked by the positive reviews."

MY REVIEW
Paulhampshire
Reviewed Feb. 25, 2014

"Looks very good but needs a little crushed red chiles and enchiladas are always made with corn tortillas not flour. Burritos are made with flour. This recipe is for wet burritos not enchiladas"

MY REVIEW
KY_Cook
Reviewed Jan. 19, 2014

"THE best enchilada recipe EVER!!! :)"

MY REVIEW
LibbiPeach@cox.net
Reviewed Oct. 13, 2013

"finally a decent enchilada recipe ! loved it"

MY REVIEW
extraears
Reviewed Apr. 29, 2013

"Overall I really liked the recipe, but when I make it next time I'd tweak it just a little. First, if I could find slightly smaller tortillas, I would definitely use them. The burrito-sized tortillas are just too big. Second, I make more filling than called for in this recipe. The tortilla to cheese ratio was off in my opinion. Last, I'd make more sauce. It was also pretty scant for the recipe. Oh, and next time, I'll remember the olives for garnish!"

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