Cheese Enchiladas

5 from 13 votes

This cheese enchilada recipe is delicious. Make restaurant style cheese enchiladas at home. The homemade red sauce is a game changer.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Cost: $6.37, $1.06 per Serving

Add 1 can (15 oz) tomato sauce, 1 can (4 oz) green chilies with liquid, 1 tablespoon chili powder, ½ teaspoon cumin, ½ teaspoon dried oregano, and 1 teaspoon minced garlic to a food processor or blender. Blend until smooth.
Pour the blended mixture into a saucepan and heat over medium-high heat.
Gradually stir in ? cup water until the sauce reaches your desired consistency.
Preheat the oven to 350°F.
Pour a small amount of the enchilada sauce into the bottom of a 9x13-inch baking dish.
Dip all 12 corn tortillas into the warm enchilada sauce, coating both sides.
Place one tortilla in the baking dish. Add a small portion of the 1½ cups shredded cheddar cheese and 1½ cups shredded Monterey Jack cheese to the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas and cheeses until all 12 tortillas are filled and arranged in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle any remaining cheddar cheese and Monterey Jack cheese over the top.
Bake for 15–20 minutes, or until the cheese is melted and lightly golden.
Remove from the oven and top with chopped fresh cilantro from 1 bunch cilantro.
Serve warm and enjoy.