Cheese Enchiladas
Soft corn tortillas wrapped around melted cheese, topped with a quick red sauce and baked until bubbly. A vegetarian Mexican classic that's ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 cups enchilada sauce (red or verde)
- 8 pieces corn tortillas
- 2 cups sharp cheddar cheese, shredded
- ½ cup Mexican crema or sour cream
- ½ medium white onion, diced
- ¼ cup fresh cilantro, chopped
- 1 to taste salt and pepper
Instructions
- 1
Preheat oven to 350°F. Pour 0.5 cup sauce into the bottom of a 9×13 baking dish.
- 2
Mix shredded cheese with crema, diced onion, and half the cilantro in a small bowl.
- 3
Warm tortillas in a dry skillet 20 seconds per side until pliable.
- 4
Spoon 2 tablespoons cheese mixture down the center of each warm tortilla.
- 5
Roll tightly and place seam-side down in the prepared baking dish.
- 6
Pour remaining sauce over the rolled enchiladas. Sprinkle any leftover cheese on top.
- 7
Bake uncovered 20 minutes until the sauce bubbles at the edges and cheese melts.
- 8
Garnish with remaining cilantro and a pinch of salt and pepper. Serve hot.
Tools you’ll need
- 9×13-inch baking dish
- small mixing bowl
- 12-inch skillet
- wooden spoon
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