Description
A classic and delicious cheese enchiladas recipe featuring a flavorful homemade enchilada sauce, a blend of cheddar and Monterey Jack cheeses, and a perfect baked texture that is cheesy, savory, and satisfying. Ideal for a family dinner or gathering, these enchiladas combine tender corn tortillas with a rich cheese filling and fresh cilantro for a vibrant finish.
Ingredients
Scale
Enchilada Sauce
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 cups enchilada sauce (prepared or homemade with tomato sauce and spices)
- Salt to taste
Enchiladas
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the enchilada sauce: Heat olive oil in a saucepan over medium heat. Add the diced onions and sauté until translucent and fragrant. Stir in tomato sauce and your preferred spices (such as chili powder, cumin, garlic powder, and salt) and simmer until the sauce thickens slightly and flavors meld together.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Dip each corn tortilla briefly into the warm enchilada sauce to soften and coat it. Place a generous amount of the shredded cheddar and Monterey Jack cheese mixture in the center of the tortilla, roll it tightly, and arrange seam-side down in a greased baking dish. Repeat with all tortillas.
- Bake the enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and the tops are lightly golden. Remove from oven and let cool slightly.
- Serve: Serve the enchiladas hot, topped with sour cream and fresh chopped cilantro for a bright, creamy finish.
Notes
- To save time, you can use store-bought enchilada sauce instead of making your own.
- Warm the tortillas before dipping to prevent cracking.
- Feel free to add cooked chicken or beans for a protein boost.
- Covering the dish during the first part of baking ensures the enchiladas stay moist.
- Let the enchiladas rest a few minutes after baking to help them set and make serving easier.
