Wednesday June 19th 2019

Cheese Enchiladas

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Rating: 2.5/5 (34 votes cast)

Recipe: Cheese Enchiladas

Summary: If you love cheese enchiladas you will love these. This is a great recipe to have in your cookbook.


  • 1 Can (15 oz) tomato sauce
  • 1/3 Cup chopped green bell pepper
  • 1 Tablespoon chili powder
  • 1 Teaspoon chopped fresh or
  • 1/2 Teaspoon dried oregano leaves
  • 1/4 Teaspoon ground cumin
  • 1 Clove garlic, finely chopped
  • 2 Cups shredded Monterey Jack cheese (8 oz)
  • 1 Cup shredded Cheddar cheese (4 oz)
  • 1 Med. onion, chopped (about 1/2 cup)
  • 1/2 Cup sour cream or plain yogurt
  • 2 Tablespoons chopped fresh parsley
  • 1/4 Teaspoon pepper
  • 6 Flour tortillas (7-inch diameter)


  1. Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper.
  2. Spoon about 1/2 cup cheese mixture onto each tortilla.
  3. Roll tortilla around filling and place seam side down in dish.
  4. Mix remaining ingredients except 1/4 cup Cheddar cheese.
  5. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese.
  6. Bake uncovered about 20 minutes or until hot and bubbly.
  7. Garnish with sour cream and sliced black olives or lime wedges if desired.
  8. 6 servings: 360 calories per serving.
  9. To Microwave:
  10. Prepare as directed – except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese.
  11. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly.
  12. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

Quick notes

6 servings: 360 calories per serving.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Cheese Enchiladas, 2.5 out of 5 based on 34 ratings
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