Cheese Enchiladas Recipe
These gooey cheese enchiladas are super easy! With just 3 ingredients, they come together in minutes—perfect for busy weeknights.
Servings: 12
Ingredients
- 12 corn tortillas
- 3 cups colby jack cheese divided
- 2 10 ounce cans red enchilada sauce
Instructions
- Preheat your oven to 350°F and pour a little bit of enchilada sauce into the bottom of a 9x13 inch baking dish. Set aside one cup of cheese.
- Add a few spoonfuls of cheese to each corn tortilla and then roll them up. Place your rolled up enchiladas in the baking dish until the dish is completely full.
- Top your enchiladas with the remaining enchilada sauce followed by the remaining cheese.
- Cook your enchiladas uncovered for 20 minutes.
- Serve and enjoy!
Notes
- To help prevent your tortillas from ripping, you can throw them in the microwave for 15-20 seconds. This will soften the tortillas a little and give you enough time to add cheese and roll them.
- Feel free to use more than 3 cups of cheese if you want cheesier enchiladas.
- For some extra spice you can use pepper jack cheese instead of colby jack.
- Freshly shredded cheese will melt better than pre shredded cheese, but you can use either one for this recipe.
- Store your leftover enchiladas in the fridge for up to a week and reheat them in the microwave for 40-60 seconds, or until warm all the way through.
Nutrition
Calories: 187kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 212mg | Potassium: 90mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 330IU | Vitamin C: 0.003mg | Calcium: 247mg | Iron: 1mg
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