Cheese Enchiladas

Name: Cheese Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 8 pcs corn tortillas (6-inch, yellow or white); 200 g cheddar cheese (shredded); 200 g monterey jack cheese (shredded); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 4 pcs tomato (medium, ripe, blended into puree); 2 tbsp tomato paste; 1 tbsp chili powder; 1 tsp cumin powder; 1 pinch smoked paprika; 0.5 tsp dried oregano; 3 tbsp oil (divided, 1 tbsp for sauce and 2 tbsp for tortillas); 0.5 cup water (for sauce); 0.25 tsp salt (for sauce); 1 pinch black pepper; 0.5 cup sour cream (for serving); 3 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Warm, soft corn tortillas wrapped around a gooey blend of melted cheeses, all smothered in a vibrant red enchilada sauce and baked until bubbly. A comforting Tex-Mex classic that comes together in under an hour and pleases the whole table.

PREP

20m

COOK

25m

SERVES

2 PIECES

708 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prep the cheese.
1.Preheat oven to 375°F (190°C).
2.In a large bowl, combine 150g cheddar and 150g monterey jack. Reserve the rest for topping.
3.Set aside the chopped onion, minced garlic, and blended tomato puree.
saute · ~7 min
Make the enchilada sauce.
1.Heat 1 tbsp oil in a skillet over medium heat.
2.Add chopped onion and sauté until softened and translucent (4-5 min).
3.Add minced garlic, chili powder, cumin, smoked paprika, and black pepper. Stir constantly until fragrant (30-40 sec).
4.Pour in the tomato puree, tomato paste, water, salt, and dried oregano.
TIPWatch the spices carefully — they burn fast. Keep them moving in the pan.
simmer · ~10 min
Simmer the sauce.
Bring the sauce to a gentle bubble, then reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
fry · ~3 min
Soften the tortillas.
1.Warm 2 tbsp oil in a small skillet over medium heat.
2.Using tongs, dip each tortilla briefly in the hot oil (about 5-8 seconds per side) just until pliable. Do not let them get crisp.
3.Drain on paper towels and stack them to keep warm.
TIPSoftening tortillas in a little oil prevents cracking when you roll them up.
assemble · ~8 min
Assemble the enchiladas.
1.Spread ¼ cup of the sauce across the bottom of a 9x13 inch baking dish.
2.Place a tortilla on a flat surface. Sprinkle 2-3 tbsp of the cheese blend in a line down the center.
3.Roll the tortilla tightly around the cheese and place it seam-side down in the dish.
4.Repeat with all 8 tortillas, arranging them snugly in the dish.
bake · ~20 min
Top with sauce and cheese, then bake.
1.Pour the remaining enchilada sauce evenly over the rolled tortillas.
2.Scatter the reserved cheese blend across the top.
3.Bake at 375°F for 18-22 minutes, until cheese is fully melted and bubbly.
TIPBake until the cheese is golden in spots for the best flavor.
garnish · ~5 min
Garnish and serve.
1.Remove from oven and let the enchiladas rest for 5 minutes.
2.Drizzle with sour cream and scatter chopped cilantro over the top.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Briefly fry the corn tortillas in hot oil to make them pliable and prevent cracking when rolling.
2
Use a mix of melty cheeses: Monterey Jack for stretch, cheddar for sharpness.
3
Toast the dried spices in oil for 30 seconds to bloom their flavor before adding liquid.
4
Let the baked enchiladas rest 5 minutes before serving so the filling sets and doesn't spill.
5
Spread a thin layer of sauce on the dish bottom to stop tortillas from sticking and add moisture.
6
For a bolder sauce, substitute half the water with chicken or vegetable broth.

RECIPE VARIATIONS

Adapt it for your goals.

extra veggie

Extra-veggie

Add 1 cup of sautéed bell peppers and spinach to the cheese filling for a nutrient boost and more texture.

high protein

High-protein

Add 200g of shredded cooked chicken or black beans to the cheese filling for a heartier meal.

spicy

Spicy

Add 1 minced jalapeño to the onion sauté and use hot chili powder for extra kick.

jain

Jain

Replace onion and garlic with asafoetida (hing) and omit them; use a dairy-free cheese alternative and skip sour cream.

low oil

Low-oil

Steam tortillas in a damp towel in the microwave instead of frying to reduce oil without sacrificing pliability.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Calcium

The blend of cheddar and Monterey Jack cheeses provides bone-supporting calcium from dairy.

✓

Rich in Lycopene

The tomato puree and tomato paste in the sauce are rich in lycopene, an antioxidant linked to heart health.

✓

Moderate Protein

Each serving from the cheese blend contributes about 12-15g of protein, supporting muscle repair.

✓

Contains Digestive Spices

Cumin and oregano are traditionally used to aid digestion and may help reduce bloating.

QUESTIONS?

Frequently asked questions

Briefly frying corn tortillas in oil makes them soft and pliable, preventing cracks when you roll the enchiladas. Skipping this step often leads to broken tortillas.