Cheesey Enchiladas Recipe

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Cheesey Enchiladas

JoAnn Bell

By
@thecupcakelady

These are the semi homemade version...I try to cook that way most of the time as my life is so busy and their is usually only 2 of us...but they also freeze really well.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

2 c
monterey jack cheese
1 c
cheddar cheese
1/2 c
sour cream
1 medium
onion chopped
2 Tbsp
parsley
1/4 tsp
black pepper
1 can(s)
red enchilada sauce
8
corn tortillas

Step-By-Step

1Spray a 11x7 rectangle pan with cooking spray. Heat oven to 350.

2In medium bowl, mix cheeses sour cream, onion, parsley and pepper. Mix well and set aside.

3In small frying pan add enough vegetable oil to cover tortillas and heat. When hot add one tortilla at a time to soften enough to roll, turning once.

4Pour enchilada sauce into a 9-inch glass pan. Dip each tortilla in enchilada sauce and place on a plate. Add 1/4 cup cheese mixture to tortilla and roll. Place in rectangular pan. Repeat steps 3 & 4 until all tortillas have been rolled and in pan. Pour remaining sauce over enchiladas.

5Bake uncovered for 20 minutes or until bubbly...garnish with additional cheese, sour cream, black olives, chopped onions, and pico de gallo. Serve with spanish rice and/or refried beans.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtag: #cheese