Ah, cheese enchiladas—creamy, cheesy, and smothered in sauce. 🌮🧀 Here’s a solid homemade version:
🥘 Ingredients (4 servings, 8 enchiladas)
For the filling:
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, finely chopped (optional)
- ½ tsp cumin (optional)
- Salt and pepper to taste
For the sauce:
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 tsp chili powder (optional)
- ½ tsp garlic powder
- Salt to taste
For assembly:
- 8 flour or corn tortillas
- 2 tbsp butter or oil (to soften tortillas)
- Extra shredded cheese for topping
- Optional: sour cream, chopped cilantro, or sliced jalapeños for garnish
🥄 Instructions
1. Preheat Oven
- Preheat oven to 375°F (190°C).
2. Prepare Tortillas
- Lightly warm tortillas in a skillet or microwave so they’re pliable.
3. Make Filling
- Mix shredded cheese with chopped onions, cumin, salt, and pepper.
4. Assemble Enchiladas
- Spread a thin layer of enchilada sauce in the baking dish.
- Place 2–3 tbsp of cheese filling in each tortilla, roll up, and place seam-side down in the dish.
- Pour remaining sauce over the top.
- Sprinkle extra shredded cheese on top.
5. Bake
- Bake 20–25 minutes, until cheese is melted and sauce is bubbly.
6. Serve
- Garnish with sour cream, cilantro, or jalapeños if desired. Serve hot.
💡 Tips:
- For creamier enchiladas, mix a little cream cheese into the filling.
- Leftovers reheat well in the oven or microwave.
- You can add beans or roasted vegetables for variation.
If you want, I can give a “restaurant-style gooey cheese enchiladas” recipe that’s extra cheesy with a rich, spicy sauce that really pops.
Do you want me to do that?
