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Warm corn tortillas stuffed with a blend of melted cheeses, smothered in a savory red chili sauce, and baked until bubbly. A comforting Tex-Mex classic that's perfect for a weeknight family dinner.
For 4 servings
Prepare the Enchilada Sauce
Set Up for Assembly
Soften the Tortillas
Warm corn tortillas stuffed with a blend of melted cheeses, smothered in a savory red chili sauce, and baked until bubbly. A comforting Tex-Mex classic that's perfect for a weeknight family dinner.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 738.87 calories per serving with 34.39g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Assemble the Enchiladas
Bake and Serve
Mix in 1.5 cups of shredded cooked chicken, seasoned ground beef, or one 15-ounce can of rinsed black beans with the cheese filling.
Substitute the red sauce with a green tomatillo sauce (salsa verde) for a tangy and zesty version known as Enchiladas Verdes.
Add 1-2 finely minced jalapeños or serrano peppers to the onion and cheese mixture for a significant heat boost.
Whisk 1/4 cup of sour cream or Mexican crema into the red sauce at the end of cooking (off the heat) for a creamier finish.
The generous amount of cheddar and Monterey Jack cheese makes this dish a significant source of calcium, which is essential for strong bones and teeth.
Cheese provides a substantial amount of high-quality protein, necessary for muscle building, tissue repair, and overall body function.
The tomato sauce and chili powder contain antioxidants like lycopene and capsaicin, which help combat oxidative stress in the body.
A serving of two cheese enchiladas contains approximately 650-750 calories, depending on the specific brands of cheese, sauce, and tortillas used. This is an estimate and can vary.
Cheese enchiladas are a rich and indulgent dish, high in calories, saturated fat, and sodium. While they provide a good amount of calcium and protein from the cheese, they are best enjoyed in moderation as part of a balanced diet.
Corn tortillas can be brittle and will crack if rolled cold. The crucial step is to soften them first by quickly frying them in hot oil for 10-15 seconds per side. This makes them pliable and also creates a slight barrier so they don't get soggy in the sauce.
Yes! You can assemble the enchiladas completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time.
You can, but the flavor and texture will be different from traditional enchiladas. Flour tortillas are softer and don't require the pre-frying step; simply warm them slightly to make them easier to roll.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through.
This recipe goes great with these complete meals
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