Cheesey Enchiladas

Cheesey Enchiladas

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JoAnn Bell


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.


★★★★★ 2 votes

30 Min
20 Min


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

How to Make Cheesey Enchiladas


  1. Spray a 11x7 rectangle pan with cooking spray. Heat oven to 350.
  2. In medium bowl, mix cheeses sour cream, onion, parsley and pepper. Mix well and set aside.
  3. In 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.
  4. Pour 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.
  5. Bake 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.

Printable Recipe Card

About Cheesey Enchiladas

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

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