Description
Delicious and easy-to-make cheese enchiladas featuring a flavorful enchilada sauce, a melty blend of cheeses, and soft flour tortillas baked to perfection. This classic Mexican-inspired dish is perfect for a comforting family meal with optional heavy cream for extra richness.
Ingredients
Main Ingredients
- 1¼ cups enchilada sauce
- 5 cups cheese, freshly shredded (Pepper Jack, Monterey Jack, Cheddar, or Colby Jack)
- 8 8″ flour tortillas
Optional
- ½ cup heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Grease a 9×13 inch baking dish lightly to prevent sticking. Spread 1/4 cup of the enchilada sauce evenly on the bottom of the dish to create a flavorful base.
- Assemble Enchiladas: Place about 5 to 6 tablespoons of shredded cheese in the center of each tortilla. Fold the tortilla over the filling and tightly wrap it. Arrange each folded enchilada seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Generously pour the remaining enchilada sauce over the assembled tortillas, then sprinkle the remaining shredded cheese on top. For extra creaminess, optionally mix the heavy whipping cream into the enchilada sauce before pouring it over the enchiladas.
- Bake: Place the dish in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and the tortillas have slightly crisped and browned around the edges.
Notes
- Substitute enchilada sauce with green chile sauce for a different flavor.
- Use flour or corn tortillas; corn tortillas make this dish gluten free.
- Freshly shred cheese for the best melting texture.
- Optionally fry tortillas in a tablespoon of oil until bubbly before assembling for added texture.
- Dip each tortilla in enchilada sauce before filling for extra sauciness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
