Cheese Enchiladas

Prep: 15

Cook: 20

Total Time: 35

Yield: 10 servings

Course: Entree

Cuisine: Mexican

Calories: 250kcal

Author: Jessica Gavin

This delicious and easy-to-make cheese enchilada recipe features gooey melted cheese, tangy enchilada sauce, and tender tortillas. Perfect for a weeknight dinner or a weekend gathering with friends and family!

Ingredients

▢ 2 cups (227 g) grated Monterey jack cheese, divided
▢ 2 cups (227 g) grated mild cheddar cheese, or sharp, divided
▢ ⅓ cup (70 g) canned diced fire roasted green chilies, optional
▢ ⅓ cup (47 g) sliced green onions
▢ 10 corn tortillas, or flour, 6" size
▢ 1 ½ cups enchilada sauce, divided

Instructions

Preheat the Oven - Adjust the oven rack to the center position—Preheat to 400ºF (204ºC).
Make the Filling - In a large bowl, combine 1 ¼ cups of Monterey Jack cheese, 1 ¼ cups of cheddar cheese, green chilies, and green onions.
Warm the Tortillas - Warm each tortilla in a pan over medium-high heat to lightly toast and make pliable, 10 to 15 seconds per side. Transfer to a plate and cover with a kitchen towel to keep warm.
Assemble the Enchiladas - Lightly coat a 13x9 baking dish with cooking spray or oil. Spread ½ cup of the enchilada sauce on the bottom.
Fill the center of each tortilla with about ⅓ cup of the cheese mixture. Roll into a cylinder and transfer to the baking dish, seam-side down. Repeat the process until 10 enchiladas are rolled and lined up in the pan. Evenly spread the remaining sauce over the top. Sprinkle with the remaining Monterey Jack and cheddar cheese.
Bake the Casserole - Cover the baking dish with foil and bake for 15 minutes. Uncover and bake until the cheese is melted and bubbly, about 5 minutes.
To Serve - If desired, garnish with green onions. Serve while still hot.

Notes

Topping Suggestions: Sour cream, pico de Gallo, avocado, cilantro, cotija cheese, red onions, or pickled onions.
Make-Ahead: Assemble the casserole, cover it, and refrigerate for up to 2 days. Freeze for up to 1 month. Thaw before using.
Storing: Cover and store in the refrigerator for up to 5 days.
Reheat: Cover with foil and warm in a 325ºF (163ºC) oven until hot. Alternatively, microwave portions on the high setting in 15 to 30-second increments until hot.

Nutrition

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