Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, chopped; 2 garlic cloves, crushed; 1 tablespoon chili powder; 2 tablespoons vegetable oil; 1 teaspoon oregano; 1 teaspoon cumin; ½ teaspoon salt; ⅛ teaspoon pepper; 28 ounces whole tomatoes, undrained and cut up; 6 ounces cheddar cheese, shredded; 6 ounces monterey jack cheese, shredded; ½ cup vegetable oil; 12 corn tortillas, 6-inch

Servings: persons

1 cup onion, chopped
2 garlic cloves, crushed
1 tablespoon chili powder
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon salt
⅛ teaspoon pepper
28 ounces whole tomatoes, undrained and cut up
6 ounces cheddar cheese, shredded
6 ounces monterey jack cheese, shredded
½ cup vegetable oil
12 corn tortillas, 6-inch

1
In a skillet, cook and stir onion, garlic, and chili powder in the 2 tablespoons of oil until onion is tender, about 5 minutes.
2
Stir in oregano, cumin, salt, pepper, and cut up tomatoes; heat to boiling.
3
Reduce heat and simmer uncovered until thickened, about 25-30 minutes.
4
Mix the two cheeses together.
5
Heat the remaining 1/2 cup oil in another skillet.
6
Using tongs, dip each tortilla in hot oil to soften; then drain the grease off.
7
Using tongs, dip each side of tortilla in tomato mixture.
8
Spoon about 2 tablespoons cheese on each tortilla.
9
Roll tortillas and place seam side down in ungreased 13 x 9 x 2 pan.
10
Pour remaining tomato mixture over all enchiladas in the pan, and sprinkle with the remaining cheese.
11
Bake uncovered in 350 degree oven until cheese is melted, about 20 minutes.

1074

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 cup onion, chopped, 2 garlic cloves, crushed, 1 tablespoon chili powder, 2 tablespoons vegetable oil, 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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