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cheesey enchiladas

(2 ratings)
thecupcakelady avatar
Recipe by
JoAnn Bell
@thecupcakelady
Vancouver, WA

These are the semi homemade version...I try to cook that way most of the time as my life is so busy and their is usually only 2 of us...but they also freeze really well.

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For cheesey enchiladas

  • 2 c
    monterey jack cheese
  • 1 c
    cheddar cheese
  • 1/2 c
    sour cream
  • 1 md
    onion chopped
  • 2 Tbsp
    parsley
  • 1/4 tsp
    black pepper
  • 1 can
    red enchilada sauce
  • 8
    corn tortillas

How To Make cheesey enchiladas

  • 1
    Spray a 11x7 rectangle pan with cooking spray. Heat oven to 350.
  • 2
    In medium bowl, mix cheeses sour cream, onion, parsley and pepper. Mix well and set aside.
  • 3
    In small frying pan add enough vegetable oil to cover tortillas and heat. When hot add one tortilla at a time to soften enough to roll, turning once.
  • 4
    Pour enchilada sauce into a 9-inch glass pan. Dip each tortilla in enchilada sauce and place on a plate. Add 1/4 cup cheese mixture to tortilla and roll. Place in rectangular pan. Repeat steps 3 & 4 until all tortillas have been rolled and in pan. Pour remaining sauce over enchiladas.
  • 5
    Bake uncovered for 20 minutes or until bubbly...garnish with additional cheese, sour cream, black olives, chopped onions, and pico de gallo. Serve with spanish rice and/or refried beans.
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