Ingredients
- 12 corn tortillas
- 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cups red enchilada sauce (homemade or canned)
Instructions
- Preheat oven to 375°F (190°C).
- Warm enchilada sauce in a small saucepan until heated through.
- Lightly warm tortillas in a skillet or microwave until pliable.
- Dip each tortilla in warm sauce to coat both sides.
- Place a handful of cheese in the center of each tortilla and roll tightly.
- Arrange tortillas seam-side down in a baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Let rest a few minutes before serving.
Notes
- Warming tortillas before rolling prevents cracking.
- Add beans, veggies, or meats for variation.
- Use Monterey Jack for a smooth melt; blend with cheddar for flavor.
- Freeze unbaked enchiladas for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 3 enchiladas
- Calories: 460
- Sugar: 4g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
