Cheese Enchiladas Recipe

Name: Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 cups onions, diced; 1 teaspoon salt; 2 12-3 cups mozzarella cheese, shredded; 3 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons dried ancho chile powder; 1 ½ tablespoons flour; 2 (8 ounce) cans tomato sauce; 4 cups water; 3 chicken bouillon cubes, crushed; 8 (10 inch) flour tortillas

Servings: persons

4 tablespoons butter
2 cups onions, diced
1 teaspoon salt
2 12-3 cups mozzarella cheese, shredded
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried ancho chile powder
1 ½ tablespoons flour
2 (8 ounce) cans tomato sauce
4 cups water
3 chicken bouillon cubes, crushed
8 (10 inch) flour tortillas

1
Saute onions in the butter in a large saucepan.
2
Add salt to it as well.
3
When soft, take most onion out of saucepan, leaving about 1/4 - 1/3 cup, and put into a bowl to cool.
4
Mix chili powders, cumin, and flour together.
5
Add into sauce pan with water, tomato sauce, and crushed bullion cubes, mixing well.
6
Let simmer for 5 minutes, and turn oven to 350F.
7
In bowl with onions, add cheese and mix well.
8
Put 3/4 cup sauce into 9x13 inch baking dish to cover bottom.
9
Spoon cheese mixture down the middle of the tortillas, and then add a little sauce on top, and roll.
10
Place into 9x13 inch baking dish, seam side down and repeat, leaving a little of cheese mixture and sauce for top of enchiladas.
11
Top with remaining sauce (if there is too much then add as much as you would like and save the rest), and then with cheese.
12
Bake for 30-35 minutes.

1179

kcal

Calories

Fat

172

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 tablespoons butter, 2 cups onions, diced, 1 teaspoon salt, 2 12-3 cups mozzarella cheese, shredded, 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

How did you like this recipe?

Frequently Asked Questions