Description
This recipe for Cheese Enchiladas combines melty shredded cheese, diced green chiles, and savory spices wrapped in toasted corn tortillas, then baked in rich enchilada sauce until bubbly and delicious. Perfect for a comforting Mexican-inspired meal, these enchiladas are easy to make and adaptable with various cheeses and enchilada sauces.
Ingredients
Units
Scale
Tortillas
- 12 small corn tortillas
Cheese Filling
- 12 oz. shredded cheese (combination of cheddar and pepper jack recommended)
- 1 4oz. can diced green chiles (drained)
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp salt
Sauce & Topping
- 1.5 cups enchilada sauce (preferably homemade red enchilada sauce)
Instructions
- Toast the Tortillas: Heat a skillet over medium-high heat and toast the tortillas one at a time for a few seconds on each side until they are lightly browned and pliable. This step helps prevent the tortillas from tearing when filled.
- Prepare the Cheese Filling: In a mixing bowl, combine 3/4 of the shredded cheese with the drained diced green chiles, sour cream, garlic powder, ground cumin, and salt. Stir well to evenly mix all ingredients into a creamy filling.
- Preheat Oven and Prepare Casserole Dish: Preheat your oven to 350ºF (175ºC). Pour about 1/2 cup of enchilada sauce into the bottom of a large casserole dish and spread it evenly to coat the surface. This prevents the enchiladas from sticking and adds flavor.
- Assemble the Enchiladas: Spoon approximately 3 tablespoons of the cheese filling onto the center of each toasted tortilla. Roll each tortilla tightly and place seam-side down in the casserole dish. Repeat with all the tortillas until the dish is full.
- Add Sauce and Cheese Topping: Pour the remaining 1 cup of enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top to create a melty, bubbly crust when baked.
- Bake: Place the casserole dish in the preheated oven and bake for about 20 minutes, or until the enchiladas are heated through and the cheese topping is melted and slightly golden. Avoid overbaking to prevent the filling from separating or curdling.
- Serve: Remove from oven and serve hot. Optionally garnish with your favorite toppings and sides such as sour cream, guacamole, chopped cilantro, or sliced jalapeños.
Notes
- Enchiladas are traditionally made with corn tortillas as they hold up better in sauce and add authentic flavor, but flour tortillas can also be used.
- You can use any melting cheese for the filling; a mix of cheddar and pepper jack works well, but feel free to use what you have on hand.
- Diced green chiles add flavor, texture, and a hint of heat; choose mild or spicy depending on your preference.
- Red enchilada sauce is recommended for its rich flavor, but green enchilada sauce is a tasty alternative.
- Homemade enchilada sauce elevates the recipe, but canned sauce can be used for convenience.
Nutrition
- Serving Size: 3 enchiladas
- Calories: 450
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
