Name: Cheese Enchiladas: 5 Steps to Perfectly Cheesy Delights
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 8-10 soft flour or corn tortillas; 1 ½ cups shredded cheddar cheese; 1 ½ cups shredded Monterey Jack cheese; 1 ½ cups shredded mozzarella cheese; 1 small onion, minced; 2 cloves garlic, minced; 2 tablespoons olive oil or butter; ¼ cup sour cream or Mexican crema; Salt and pepper to taste; 2 cups enchilada sauce (red or green chile sauce as an option); Fresh cilantro, chopped; Diced green onions; Sliced jalapeños; Sour cream

Description

This easy-to-make Cheese Enchiladas recipe delivers a creamy, cheesy, and flavorful meal ready in under 30 minutes.

Ingredients

Scale

8–10 soft flour or corn tortillas
1 ½ cups shredded cheddar cheese
1 ½ cups shredded Monterey Jack cheese
1 ½ cups shredded mozzarella cheese
1 small onion, minced
2 cloves garlic, minced
2 tablespoons olive oil or butter
¼ cup sour cream or Mexican crema
Salt and pepper to taste
2 cups enchilada sauce (red or green chile sauce as an option)
Fresh cilantro, chopped
Diced green onions
Sliced jalapeños
Sour cream

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Instructions

Mix shredded cheddar, Monterey Jack, and mozzarella cheeses together in a bowl. In a skillet, heat olive oil or butter over medium heat, then sauté the minced onion and garlic until fragrant and soft. Combine the sautéed onion and garlic with the cheese mixture and stir in sour cream, adding salt and pepper to taste to create a creamy, flavorful filling.
Gently warm the tortillas in a dry skillet or microwave until soft and flexible. Warming prevents cracking and makes rolling easier.
Spoon a generous amount of the cheese filling onto each warm tortilla. Roll up tightly and place seam-side down in a baking dish, arranging them close together for layered, cheesy goodness.
Pour the enchilada sauce evenly over the assembled tortillas. Sprinkle extra shredded cheese on top if desired. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the cheese is melted, bubbly, and golden brown.
Remove enchiladas from the oven and let them rest for a few minutes. Sprinkle chopped fresh cilantro, diced green onions, sliced jalapeños, or a dollop of sour cream on top before serving hot for a creamy, melty experience.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 15g
Cholesterol: 60mg