- 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
- 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 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.
Reviews for Cheese Enchiladas
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"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"