cheese enchiladas
Better than take out.
prep time
25 Min
cook time
25 Min
method
---
yield
6-8 serving(s)
Ingredients
- 2 cans (15 ounces each) tomato sauce
- 1-1/3 cup water
- 2 - garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 16 - flour tortillas (8 inches), warmed
- 4 cups shredded Monterey Jack cheese
- 2 1/2 cups shredded cheddar cheese, divided
- 2 - medium onions, finely chopped
- 1 cup sour cream
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- - Toppings: Shredded lettuce, sliced ripe olives and additional sour cream
How To Make cheese enchiladas
-
Step 1In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
-
Step 2In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
-
Step 3Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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