Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0. 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.
4
Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.

2365

kcal

Calories

Fat

339

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cans (15 ounces each) tomato sauce, 1-1/3 cups water, 2 tablespoons chili powder, 2 garlic cloves, minced, and more.

Yes, Cheese Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Enchiladas

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