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Cheese Enchiladas

 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.
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.