Easy Cheese Enchiladas Recipe

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon vegetable oil

12 corn tortillas (or flour, if preferred)

2 cups red enchilada sauce

4 cups shredded cheese blend (sharp cheddar + Monterey Jack, Mexican blend, or Mexican manchego – plus more as desired)

FOR SERVING: Crumbly queso fresco or cotija cheese, diced tomatoes, fresh chopped cilantro or green onion, sour cream, spicy chili flakes

Directions

Oven

Preheat oven to 350°F.

Dish

Pour a thin layer of enchilada sauce in a greased 9×13" baking dish.

Tortillas

Heat the vegetable oil in a large pan to medium heat. Cook the tortillas a few seconds in the oil until they become pliable. You may need to keep adding a bit more oil as you go along.

Start

Add 1/3 cup shredded cheese to the center of each tortilla and roll them up. Place them seam sides down into the baking dish.

Sauce

Pour the enchilada sauce over the top, then sprinkle with extra cheese if desired.

Bake

Cover with foil and bake for 15 minutes, or until the cheese is bubbly and melty.

Serve

Cool slightly, then garnish and serve.

Nutrition

• Calories: 217 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Cholesterol: 35 mg
• Sodium: 585 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 11 g