Lunch: Cheese Enchiladas Recipe

Ingredients

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional

Instructions

In 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.
In 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 13x9-in. baking dishes. Pour remaining sauce over top.
Bake, 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. Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 °. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 °.

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