Cheesey Enchiladas

Cheesey Enchiladas Recipe

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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


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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
corn tortillas

How to Make Cheesey Enchiladas


  • 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.

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About Cheesey Enchiladas

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

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