Description
These classic cheese enchiladas are rich, gooey, and smothered in a bold red enchilada sauce. A comforting Mexican favorite perfect for a weeknight dinner or gathering.
Ingredients
- 10 corn tortillas
- 3 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
- 3 cups red enchilada sauce
- 1 small onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat vegetable oil over medium heat. Lightly fry tortillas one at a time until soft, about 10 seconds each. Drain on paper towels.
- Mix cheddar and Monterey Jack cheeses in a bowl. Set aside about 1 cup for topping.
- Pour 1 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Fill each tortilla with about 1/4 cup cheese mixture and a sprinkle of chopped onion. Roll tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas, spreading evenly.
- Top with the reserved cheese and cover the dish with foil.
- Bake for 20 minutes, then uncover and bake an additional 10 minutes until cheese is bubbly and melted.
- Garnish with chopped cilantro, if desired, and serve warm.
Notes
- Warm the tortillas before rolling to prevent cracking.
- You can use pre-shredded cheese, but freshly shredded cheese melts better.
- Customize by adding black beans or diced green chiles to the filling.