Cheese Enchiladas Recipe
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
- 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
- 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 13-in. x 9-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. Yield: 16 enchiladas.
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.
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