Cheese enchiladas are very rich and filling, but if you’re a cheese lover like me, they’re one of the best dishes to get your fix.
Yield: 6-8 enchiladas
Time: 30 minutes
Tools
- grater
- knife
- medium bowl
- wooden spoon
- 13×9 baking dish
- aluminum foil
- several small bowls
Ingredients
- 2 to 2½ cups cheese (Chihuahua, Monterey Jack, and/or cheddar)
- ½ cup onion, diced (optional)
- 1 to 2 oz pickled jalapeños, minced (optional)
- 1½ to 2 cups red chile sauce
- 6-8 warm tortillas (depending on size)
- 1 cup lettuce, shredded
- 1 c guacamole or 1 avocado, diced (optional)
- 1 cup sour cream (optional)
- 1 cup fresh tomato, diced (optional)
Directions
Grate cheese and reserve ½ cup. Combine the rest with the onion and jalapeños.
Spread half of the chile sauce evenly in the baking dish.
Preheat oven to 400.
Lay a tortilla flat on counter, and sprinkle about ¼ c of cheese mixture in a line across the center. Roll tightly and place seam-side down in the baking dish. Repeat with the rest of the tortillas.
Pour remaining sauce on top and spread so that each enchilada is entirely covered. Sprinkle reserved ½ c cheese on top.
Cover with foil and bake until hot, about 20 minutes.
Serve with side dishes of lettuce, guacamole or avocado , sour cream, and tomato.
Notes
Serve cheese enchiladas with refried beans and Spanish rice for a hearty meal.