Cheese Enchiladas
Cheese enchiladas made with an easy red enchilada sauce and filled with savory melted cheese. Ready in only 30 minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup easy enchilada sauce, (divided)
- 8 corn or flour tortillas ((see notes if using flour tortillas))
- 2 1/2 cups shredded Mexican-blend cheese, (divided)
- toppings: diced onions, chopped cilantro, sour cream, shredded lettuce
Instructions
- 1
Preheat oven to 350ºF. Add 1/4 cup of enchilada sauce to the bottom of a large baking dish and spread it evenly over the entire surface.
- 2
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- 3
Assemble the enchiladas by filling each tortilla evenly with about 3 tablespoons of shredded cheese. Roll the tortillas tightly to close and place in the prepared baking dish seam side down.
- 4
Pour the remaining 1 cup enchilada sauce over the tortillas, top with the remaining shredded cheese, and bake for 15-20 minutes, or until the cheese on top has melted.
- 5
Serve immediately and garnish with desired toppings.