Cheese Enchiladas
This cheese enchilada recipe is delicious. Make restaurant style cheese enchiladas at home. The homemade red sauce is a game changer.
Servings: 6
Calories: 360kcal
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