Cheese Enchiladas
Cheese Enchiladas are cheesy and delicious. This authentic cheese enchilada recipe is so easy with 3 ingredients and less than 30 minutes.
Servings: 6 servings
Ingredients
- 12 fresh corn tortillas
- 5-6 cups freshly grated cheddar-jack cheese or a combination of the two
- 20 ounces red enchilada sauce mild or hot
- Toppings - diced tomatoes, sliced green onions, crumbled cotija cheese, sour cream
Instructions
- Preheat the oven to 350 degrees F. Spray a large baking dish (9”x13”) with nonstick cooking spray.
- Spoon about a ½ cup of enchilada sauce into the baking dish and spread to coat evenly.
- Microwave tortillas for about 30 seconds to soften.
- Dip each tortilla in enchilada sauce to lightly coat. Sprinkle a handful of cheese down the center of each tortilla (reserve about ½ - ¾ of a cup for topping). Roll tightly and place seam side down into the baking dish.
- Pour remaining enchilada sauce over the enchiladas. Top with remaining cheese. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Top with garnishes, if desired.
Notes
Make Ahead: You can assemble the pan of enchiladas a day in advance. Cover and keep in the fridge for up to 24 hour or until you're ready to bake. Bake uncovered. You can also freeze the prepared pan for up to 3 months. Thaw before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Cover cooked enchiladas and freeze for up to 6 months. Thaw completely before reheating.
Reheating: Reheat individual portions in the microwave for 60-90 seconds.
Nutrition
Calories: 531kcal | Carbohydrates: 32g | Protein: 28g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 99mg | Sodium: 1427mg | Potassium: 189mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1575IU | Vitamin C: 2mg | Calcium: 721mg | Iron: 2mg
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