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Nutrition Facts
Serving Size 1 (287g) Recipe makes 6 servings
Calories 466
Calories from Fat 245		(52%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 15.5g	77%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 1388mg		57%
Potassium 713mg		20%
Total Carbohydrate 36.4g		12%
	Dietary Fiber 4.7g	18%
	Sugars 8.2g
Protein 21.6g		43%
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March 2009

Kat's Mom

Cheese Enchiladas

Recipe #267811 | 40 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: invictus
Nov 25, 2007

This is hands down my favorite meal. Based upon the consensus of the people I have made a minor change to the recipe by sauteeing the onions before putting in the cheese mixture to assist with cooking the onions thoroughly.

SERVES 6 -8 (change servings and units)

Ingredients

2 (15 ounce) cans tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
2 garlic cloves, finely chopped
1 medium onion, chopped
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup sour cream
2 tablespoons parsley
1/4 teaspoon pepper
8 flour tortillas, 6 inch
1/4 cup cheddar cheese, shredded

Directions

1
Preheat oven to 350 degrees.
2
In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
3
Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
4
In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
5
Place 3/4 cup sauce on the bottom of a 13x9 dish.
6
Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
7
Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.

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Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Aug 16, 2009

Other than adding chopped jalapenos to the cheese mixture, we made this as directed. These are really easy to put together, and we also got a perfect 6 enchiladas. I think half the sauce amount would have been fine, as we had a lot leftover. The sauce was good, just didn't bowl us over. The cheese mix was fabulous! We served this with a recommendation of Most Excellent Mexican Rice and our own Johnny Jalapeno's Easy Refried Beans. Thanks for sharing the recipe.

0 people found this review helpful

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From: BakinBaby

On Jun 10, 2009

This was just okay for us. We're Arizona Enchilada eaters, so not exactly what we think of as enchilada sauce. We did like the filling though. Made for Family Favorites, ZWT5, by the Epicurean Queen. Seved with Most Excellent Mexican Rice by CaliforniaJan.

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From: pattikay in L.A.

On Feb 1, 2008

Great enchiladas! I've put many combinations of ingredients into a tortilla for enchiladas, but I've never made one that was mostly cheese. I loved the taste of the cheese/sour cream filling. The sauce was just the right spiciness for us and it was the perfect amount to cover everything. Thanks for posting!

3 people found this review helpful

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From: bmcnichol

On Mar 7, 2009

These were good but I wish I would have read the reviews before making. We didn't think the onions were done enough and if I would have read the reviews, I would have cooked them before adding to the mixture. Other then the onions, we really enjoyed these. I followed the recipe exactly as written but I only got 6 enchiladas which was OK as they were very filling. In step six it says to sprinkle with remaining cheese. I didn't have any remaining cheese as I didn't see in the instructions were I was suppose to keep any out. I just sprinkled with about a cup of mexican blend cheese during the last five minutes of cooking.

1 person found this review helpful

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