Easy Cheese Enchiladas
The whole family will love these impossibly easy, cheesy enchiladas. Make them on weeknights when you need a low-fuss dinner that's simple and delicious.
- 2 cans red enchilada sauce (10 oz. per can)
- 3 cups shredded Mexican cheese (for enchiladas)
- 1/3 cup sour cream
- 1 can mild diced green chiles (4 oz. per can)
- 1 teaspoon ground cumin
- 12 soft corn tortillas (6-inch diameter)
- 1 cup shredded Mexican cheese (for topping)
- finely chopped cilantro (optional, for garnish)
Spoon about 1/2 cup of enchilada sauce into a 9x13-inch casserole dish and spread it evenly across the bottom of the dish. Set aside.
Place shredded cheese, sour cream, green chiles, and cumin in a mixing bowl and stir together with a rubber spatula until combined.
Place a few tortillas on a dinner plate and warm them in a microwave for 20-30 seconds until pliable. Repeat until all tortillas are soft and pliable.
Spoon about 1/4 cup of the cheese mixture into the center of a tortilla. Gently roll the tortilla and place it seam side down in the sauce in the casserole dish. Repeat with the remaining tortillas.
Pour remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.
Cover the dish with a sheet of aluminum foil.
Bake the enchiladas on the middle rack of the oven for 20 minutes.
Remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
Check to see that enchiladas are done. Remove from oven or add time as needed.
Allow enchiladas to cool for 10 minutes. Sprinkle with cilantro, if using, and serve.
Amount Per Serving Calories 383Total Fat 28gCholesterol 60mgSodium 722mgCarbohydrates 13gProtein 19g