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Home Recipes Dishes & Beverages Enchiladas

Cheese Enchiladas

Name: Cheese Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Cuisine: North America, Mexican
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 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, chopped tomatoes and additional sour cream

42 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 25 min.

Makes

8 servings

Updated: Sep. 13, 2023

You won't bring home leftovers when you take these easy enchiladas to a potluck. 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

Cheese Enchiladas Recipe photo by Taste of Home

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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 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, chopped tomatoes and additional sour cream

Directions

Preheat oven to 350°. In a large saucepan, combine first 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.
In a large bowl, mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar and onions. Spread 2 tablespoons sauce over each tortilla; top with about 1/3 cup cheese mixture and roll up. Place in 2 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. Serve with toppings as desired.

Can you freeze Cheese Enchiladas?

Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove enchiladas from refrigerator about 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°.

Nutrition Facts

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

Cheese Enchiladas

Ingredients

Directions

Can you freeze Cheese Enchiladas?

Nutrition Facts

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