- Food and Cooking
Cheese Enchiladas Recipe
Looking for a quick, delicious and kid-approved meal for the family? This fast cheese enchilada recipe is vegetarian (if desired) and simple to throw together quickly for a hungry family.
Capable of feeding eight very hungry people or sixteen mildly hungry people, this mild Mexican recipe has a subtle chili pepper flavor, but doesn't burn going down.
This recipe is also great for kids who are picky (especially picky 'big kids'-- like me!). I dislike onions, and so do my little brothers, but we still devour these enchiladas the second they get out of the oven!
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- 2 15 oz cans tomato sauce
- 1-1/3 cup water
- 2 tablespoons chili powder
- 2 garlic cloves, (2 teaspoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 16 flour tortillas
- 4 cups Monterey jack cheese, shredded
- 2-1/2 cups cheddar cheese, shredded
- 1 cup sour cream
- 1/4 cup fresh parsley, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Shredded lettuce, olives, sour cream for garnish if desired
- 2 medium onions, diced
- In a medium saucepan on high heat, combine the tomato sauce, water, chili powder, garlic cloves, dried oregano and cumin. Bring the mixture to a boil, whisking together frequently. Reduce heat and simmer the mixture uncovered for about four or five minutes, or until thickened. Be sure to whisk frequently.
- Spoon two tablespoons over each flat, open tortilla, spreading it around with the back of the tablespoon. You can double the sauce mixture and add 3 tablespoons to each tortilla and pour the rest over the top for moister enchiladas, although in my opinion, this makes them somewhat soggy.
- Shred the Monterey Jack and Cheddar Cheese and set aside a half cup of the cheddar cheese to top the enchiladas later. Chop the onions into small pieces (unless you prefer larger onions).
- Mix together all of the Monterey Jack and remaining cheddar cheese along with the onions, sour cream, parsley, salt and pepper.
- Spoon about 1/2 cup of the cheese mixture onto each tortilla on top of the tomato sauce mixture. spread into a thick line in the middle of the tortilla.
- Roll the tortillas up narrowly and place them seam-side down in a greased 9x13 pan. This recipe makes sixteen enchiladas, so you will need two 9x13 pans. You can cook one and freeze the other if desired.
- Pour the remaining sauce (about two cups) over the enchiladas.
- Bake uncovered at 350 degrees for about 20 minutes.
- Remove from oven and sprinkle with remaining cheddar cheese. Return to oven for about four or five minutes longer until the cheese is melted. You can add the cheese before you put it in the oven as well (I did on accident and it turned out fine).
- Use a rubber spatula to divide the enchiladas without breaking them and garnish with lettuce, olives and sour cream if desired.
To change things up, you can add shredded beef or chicken to the recipe with no additional time or work. Just mix the meat into the cheese mixture and add a heaping 1/2 cup to each tortilla.
(Tip: Don't add fish. My mom tried to spice it up too much once and added fish. It tastes...fishy....)