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5 from 3 votes

Cheese Enchiladas

This cheese enchilada recipe is delicious. Make restaurant style cheese enchiladas at home. The homemade red sauce is a game changer.
Course: Main Course
Cuisine: Mexican
Keyword: Cheese Enchiladas
Servings: 6
Calories: 360kcal
Author: Eating on a Dime

Ingredients

  • 1 can Tomato Sauce 15 oz
  • 1 can Green Chilies 4 oz, do not drain
  • 1 Tbsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Dried Oregano
  • 1 tsp Minced Garlic
  • 2/3 cup Water
  • 12 Corn Tortillas
  • 1 ½ cup Shredded Cheddar Cheese
  • 1 ½ cup Shredded Monterey Jack Cheese
  • Fresh Cilantro chopped

Instructions

  • Place all the ingredients except for the water into a food processor or blender and blend until smooth. Then pour the mixture into a sauce pan and then heat over medium high heat.
  • Once the sauce is warm, gradually add in the water and stir until the sauce is the consistency that you prefer.
  • Preheat the oven to 350 degrees F.
  • Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan.
  • Then dip the corn tortillas in the warm enchilada sauce.
  • Place the tortillas in a 9X13 baking pan. Top the tortilla with a small amount of each type of the shredded cheeses, roll it up and push it to the end of the pan.
  • Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
  • Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
  • Top with the chopped fresh cilantro and enjoy!

Nutrition

Calories: 360kcal | Carbohydrates: 30g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 808mg | Potassium: 415mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1209IU | Vitamin C: 7mg | Calcium: 476mg | Iron: 2mg