Description
This easy-to-make Cheese Enchiladas recipe delivers a creamy, cheesy, and flavorful meal ready in under 30 minutes. Featuring soft tortillas filled with a rich blend of cheddar, Monterey Jack, and mozzarella cheeses, enhanced by sautéed onion and garlic, and smothered in savory enchilada sauce, this dish is perfect for a quick family dinner or entertaining guests.
Ingredients
Scale
Tortillas
- 8–10 soft flour or corn tortillas
Cheese Filling
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded mozzarella cheese
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- ¼ cup sour cream or Mexican crema
- Salt and pepper to taste
Sauce
- 2 cups enchilada sauce (red or green chile sauce as an option)
Garnishes (optional)
- Fresh cilantro, chopped
- Diced green onions
- Sliced jalapeños
- Sour cream
Instructions
- Prepare the Filling: Mix shredded cheddar, Monterey Jack, and mozzarella cheeses together in a bowl. In a skillet, heat olive oil or butter over medium heat, then sauté the minced onion and garlic until fragrant and soft. Combine the sautéed onion and garlic with the cheese mixture and stir in sour cream, adding salt and pepper to taste to create a creamy, flavorful filling.
- Warm the Tortillas: Gently warm the tortillas in a dry skillet or microwave until soft and flexible. Warming prevents cracking and makes rolling easier.
- Assemble the Enchiladas: Spoon a generous amount of the cheese filling onto each warm tortilla. Roll up tightly and place seam-side down in a baking dish, arranging them close together for layered, cheesy goodness.
- Add Sauce and Bake: Pour the enchilada sauce evenly over the assembled tortillas. Sprinkle extra shredded cheese on top if desired. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove enchiladas from the oven and let them rest for a few minutes. Sprinkle chopped fresh cilantro, diced green onions, sliced jalapeños, or a dollop of sour cream on top before serving hot for a creamy, melty experience.
Notes
- Use freshly shredded cheese rather than pre-shredded for better melting.
- Warm tortillas to prevent tearing during rolling.
- Adjust the amount of enchilada sauce to keep the dish moist but not soggy.
- Allow enchiladas to rest after baking for easier serving.
- Reserve some cheese filling to sprinkle on top before baking for extra cheesiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg