Description
This simple recipe for Cheese Enchiladas is perfect when you’re in the mood for an easy Tex-Mex meal. Destined to be your new family favorite, these cheesy enchiladas pair melty cheese with a homemade, smoky enchilada sauce.
Ingredients
Units
Scale
- 10 6-inch white corn soft tortillas
- 1 lb Monterey jack cheese block, shredded
- 8 oz Oaxaca cheese, shredded
- 1/4 cup olive oil
- 2 tbsp all-purpose flour
- 1 tbsp minced garlic
- 8 oz tomato sauce
- 1 cup chicken stock
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp sea salt
- 3 tbsp fresh cilantro, finely chopped
Instructions
- Shred the Monterey Jack and Oaxaca cheese. Mix together in a large bowl. Set to the side.
- Add the olive oil, flour, and minced garlic to a small cooking pot on medium-low heat and stir until the mixture binds.
- Add the tomato sauce, chicken stock, chili powder, paprika, garlic powder, ground cumin, black pepper, and sea salt, stir, and cook for 4 to 5 minutes. Remove from heat.
- Place the corn tortillas between damp paper towels and microwave for 20-30 seconds until warmed.
- Add a light layer of enchilada sauce to the bottom of a casserole dish (paid link).
- Fill each corn tortilla with 1/3 to 1/4 cup of cheese. Tightly roll and place each filled tortilla into the casserole dish (paid link).
- Spread the remaining enchilada sauce evenly over the filled tortillas. Top with the remaining shredded cheese and chopped cilantro.
- Bake cover in foil at 375 degrees for 15 minutes. Remove the foil and bake for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Calories: 569
- Sugar: 10.4g
- Sodium: 3396mg
- Fat: 17.2g
- Carbohydrates: 99.6g
- Fiber: 26g
- Protein: 21.3g
- Cholesterol: 11mg