Cheese Enchiladas Recipe

4.5 41 56
Cheese Enchiladas Recipe
Cheese Enchiladas Recipe photo by Taste of Home
Publisher Photo

Cheese Enchiladas Recipe

Read Reviews
4.5 41 56
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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
  • 1 cup (8 ounces) sour cream
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups shredded Monterey Jack cheese
  • 2-1/2 cups 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

Directions

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.
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.
Originally published as Cheese Enchiladas in Taste of Home August/September 2007, p27

Nutritional Facts

2 enchiladas: 778 calories, 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein.

  • 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 shredded Monterey Jack cheese
  • 2-1/2 cups 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.
  3. 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.
Originally published as Cheese Enchiladas in Taste of Home August/September 2007, p27

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Reviews forCheese Enchiladas

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MY REVIEW
Monica User ID: 9240532 272437
Reviewed Aug. 30, 2017

"My kids totally enjoyed this! I followed the directions exactky, except I didn't put in as much onion. I only had a half of onion on deck!"

MY REVIEW
Ted User ID: 9225586 269819
Reviewed Jul. 22, 2017

"Made this tonight. It was fantastic. I did add add a bit of garlic powder to the cheese mixture. Will make again."

MY REVIEW
ailurophileg User ID: 7570377 267734
Reviewed Jun. 7, 2017

"This is a Tex Mex recipe. Tex Mex enchiladas always call for raw unions. If you don't like the taste of onions, don't use them. They'll be just as good without them but they won't be authentic. That being said, always scrutinize your recipe ingredients to your personal taste. This is a delicious recipe and brings back memories of Texas/Mexican food from my youth.

PS. don't forget to throw some cilantro on top to garnish and Texans always top with extra raw onion."

MY REVIEW
blackpearls User ID: 2726044 264837
Reviewed Apr. 18, 2017

"This is a family favorite. I admit, however, I do doctor them a bit. I use dehydrated onion (just a tablespoon before reconstituting) and add to the sauce with the garlic. I also use cooked shredded or chopped chicken (depending if I have chicken breast or thigh) and green chilies. Essentially I take a tortilla, put a good tablespoon of red sauce down the middle, add chicken down the middle, salt and pepper to taste the chicken and top with about a teaspoon plus a hiccup of green chilies or to taste obviously. Finalize with cheese mixture before I roll them and place seam side down. I fill them so the 6"-8" tortilla just rolls shut. I follow the recipe after that and serve with shredded lettuce, black olives and sour cream on top and pico with some fresh guacamole on the side. Very tasty with refried beans and mexican rice to round out the plate."

MY REVIEW
Grandisandi User ID: 7834046 247032
Reviewed Apr. 13, 2016

"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 REVIEW
Rivkel User ID: 7467768 234963
Reviewed Oct. 14, 2015

"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."

MY REVIEW
Eileen614 User ID: 5208174 224892
Reviewed Apr. 15, 2015

"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!"

MY REVIEW
rjbeery75 User ID: 2114826 171900
Reviewed Jun. 4, 2014

"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."

MY REVIEW
angieact1 User ID: 1990802 156019
Reviewed Apr. 6, 2014

"I replaced the onion with diced green chilis. It was delish, and made enough to share."

MY REVIEW
TahCO301 User ID: 7731348 168647
Reviewed Mar. 24, 2014

"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."

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