Cheese Enchiladas
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 servings.
You won't bring home leftovers when you take these easy enchiladas to a potluck. 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
Ingredients
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2 cans (15 ounces each) tomato sauce
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1-1/3 cups water
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2 tablespoons chili powder
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1 cup sour cream
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1/4 cup minced fresh parsley
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 cups shredded Monterey Jack cheese
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2-1/2 cups shredded cheddar cheese, divided
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2 medium onions, finely chopped
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16 flour tortillas (8 inches), warmed
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Optional toppings: Shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream
Directions
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1.
Preheat oven to 350°. In a large saucepan, combine first 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.
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2.
In a large bowl, mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar and onions. Spread 2 tablespoons sauce over each tortilla; top with about 1/3 cup cheese mixture and roll up. Place in 2 greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top.
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3.
Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. Serve with toppings as desired.
Nutrition Facts
2 enchiladas: 778 calories, 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein.
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