All I need to hear is the word cheese and I am pretty much sold on the idea. Back home in Louisiana we ate a LOT of seafood and Southern comfort food, but once I migrated to the Long Star state I got the opportunity to taste some really good Tex-Mex dishes.
I can’t remember the exact restaurant I went to when I first came to visit, but I do remember ordering the cheese enchiladas and I knew I had to add a recipe to my line up on a regular basis. The sharpness you get from the cheddar cheeses along with the rich flavors from the enchilada sauce creates a party in your mouth – and the homemade guacamole joins in the fun.
This super easy recipe for cheese enchiladas is perfect when you’re in the mood for a good (and quick) Tex-Mex meal. You can allow your inner cheese lover to come to the forefront with this dinner idea. Pair this with a homemade bowl of guacamole, pico de gallo, and sour cream and be prepared to be satisfied.
- 1 Pack of 8-inch Flour Tortillas
- 2 cups Shredded Cheddar Cheese
- 2 (10 oz.) cans Las Palmas Red Enchilada OR Red Chile Sauce
- 2 (10 oz.) Queso Quesadilla Cheese Blocks
- 1 tbsp. Cilantro
- On a cutting board, cut the queso quesadilla cheese blocks from the middle of the block and slice the blocks into small slices.
- In a deep baking dish, spread 1 can of the red enchilada sauce and cover the bottom of the pan.
- Fill your flour torillas with the sliced queso quesadilla cheese slices. Tightly fold and place each cheese rolled tortilla into baking dish. Add the extra sliced queso quesadilla evenly over the rolled tortilla shells in the baking dish.
- Cover ingredients with the other can of red enchilada sauce evenly. Top off with shredded cheddar cheese evenly and add cilantro.
- Bake at 375 degrees for 17 minutes. Once it’s complete, allow to cool and serve.
Feel free to use corn tortillas in place of flour tortillas for a more authentic alternative.