Description
These Cheese Enchiladas are a classic Mexican-inspired dish featuring soft corn tortillas filled with a creamy, flavorful cheese mixture enhanced with green chiles and spices, then baked in a rich enchilada sauce until golden and melty. Perfect for a comforting weeknight dinner or a festive gathering, they offer a delicious blend of tangy, savory, and cheesy flavors.
Ingredients
Units
Scale
Enchiladas
- 12 small corn tortillas
- 12 oz. shredded cheese (cheddar and pepper jack blend recommended)
- 1 4oz. can diced green chiles, drained
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp salt
Sauce
- 1.5 cups enchilada sauce (preferably homemade red enchilada sauce or canned)
Instructions
- Toast the Tortillas: Heat a skillet over medium-high heat and toast each corn tortilla for a few seconds on each side until lightly browned to make them pliable and enhance flavor.
- Prepare the Cheese Filling: In a mixing bowl, combine 3/4 of the shredded cheese with the drained diced green chiles, sour cream, garlic powder, ground cumin, and salt. Stir well to combine all ingredients thoroughly.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Pour about 1/2 cup of enchilada sauce into the bottom of a large casserole dish and spread evenly to cover the surface.
- Fill and Roll the Tortillas: Place about 3 tablespoons of the cheese filling onto each toasted tortilla, roll it up tightly, and place seam-side down into the casserole dish. Repeat until all tortillas are filled and arranged in the dish.
- Add Sauce and Cheese: Pour the remaining 1 cup of enchilada sauce evenly over the filled tortillas, then sprinkle the remaining 1/4 of shredded cheese on top.
- Bake the Enchiladas: Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Avoid overbaking to prevent the filling from separating.
- Serve: Serve hot with your favorite toppings such as chopped cilantro, sliced avocado, or sour cream, and enjoy with your choice of sides.
Notes
- Traditionally, corn tortillas are used for authentic flavor and better sauce absorption, but flour tortillas can be substituted if preferred.
- Use any melting cheese type you have available; cheddar and pepper jack are great options, but mozzarella or Monterrey Jack also work well.
- Spicy or mild diced green chiles can be used depending on your heat preference.
- Homemade red enchilada sauce adds more flavor compared to canned sauce, but canned works fine as a convenient alternative.
- Do not overbake to prevent the cheese filling from curdling or separating.
- The recipe yields approximately 4 servings, with about 3 enchiladas per person.
Nutrition
- Serving Size: 3 enchiladas
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg
