Cheese Enchiladas Recipe
- 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
- 1 cup (8 ounces) sour cream
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups (16 ounces) shredded Monterey Jack cheese
- 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
- 2 medium onions, finely chopped
- 16 flour tortillas (8 inches), warmed
- Optional toppings: shredded lettuce, sliced ripe olives and additional sour cream
- 1. Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.
- 2. Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top.
Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
Freeze option: Cover and freeze enchiladas before baking. 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.
2 enchiladas: 778 calories, 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein.
Reviews for Cheese Enchiladas
"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 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."
"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!"
"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."
"I replaced the onion with diced green chilis. It was delish, and made enough to share."
"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."
"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"
"THE best enchilada recipe EVER!!! :)"
"finally a decent enchilada recipe ! loved it"
"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!"
"This recipe was super easy and very good. The only thing I would change would be to add a can of green chilies to the cheese mixture!"
"I seen this recipe in the magazine and lost the magizine when I moved. THANKS GOD I found it online or I would be in HUGE trouble. Everytime I make this I hear MMMMM. I actually have to print out the recipe on cards and place it by the dish when I take it to fellowship dinner."
"This is the only cheese enchiladas recipe I ever make and I always get raves when I serve it!"
"I found this easy and delicious. I made it for my daughter n law and son and they loved it."
"Love this recipe! I really liked the flavor. I can not tolerate spicy foods so this was perfect :) My husband also liked this dish and said I should make it again and he isn't a fan of meatless dishes! He loves spicy foods so he just added some Tabaso & spices and voila we both win. A keeper!"
"Just so so. Not bad for a meatless fridayin Lent though. Tortillas got mushy, so it ended up more like a casserole. I might make again, but will definitely jazz it up a bit."
"LOVE LOVE LOVE the red sauce for these enchiladas! It is so rich and delicious! My hubby loves these so much and has told so many people about them that I make them every couple of weeks or so when friends come over!"
"I am only rating this recipe average in it's current state. It's a little bland. However, with the changes I made, it was great! First, forget making your own enchilada sauce; buy a canned one. I used a medium heat canned enchilada sauce. Second, instead of the onions in the filling, I used sofrito which is essentially concentrated latin flavor in a jar. It contains tomato, onion, garlic, cilantro, and peppers plus other seasonings in a paste form and it's not spicy at all. I used about two tablespoons and it worked great; you can find it on the ethnic aisle with all the mexican and latin foods (mine was made by Goya). Second, I used a mexican blend shredded cheese plus some queso fresco, which is like mexican feta. With these changes, it turned out great."
"First time I made, it was missing a lot and the onions not being sauteed wasn't very good.Second time I made it I added sauted onions and green peppers and cooked chicken to recipe. It made it better I thought. I never have enough sauce with these."
"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! :)"
"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."
"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!"
"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."
"Delicious! My family loved this recipe! I tweeked it a bit and added seasoned beef also. It ended up being a nice touch!"
"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."
"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."
"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."
"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!"
"I have made these enchiladas several times-they have become a family favorite."
"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."
"I needed to add some more sour cream... also added some black beans...very good!"
"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!"
"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!"
"halved this recipe, made 6 enough for 2 complete dinners, used fresh cinlantro. 2 spoons up. scrumptous"
"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."
"We loved these! They were even better with some black beans and rice thrown in!"
"Absolutely delicious! Everyone in the family loved this recipe and I would definitely make it again."