Cheese Enchiladas
Ingredients
The enchiladas
-
2
cans
red enchilada sauce
-
3
cups
shredded cheddar cheese
-
2 ½
cups
shredded Monterey Jack cheese
-
10
pieces
flour tortillas (8 inch size)
Toppings
-
½
cup
sliced black olives
-
¼
cup
sliced green onions
-
as needed
spray
cooking spray
Instructions
- Preheat the oven to 350°F and coat a baking pan with cooking spray.
- Combine the cheddar and Monterey Jack cheeses in a bowl, reserving 1 ½ cups for topping.
- Spread 1 cup of enchilada sauce on the bottom of the pan.
- Warm the tortillas until soft and pliable, then divide the cheese evenly among them.
- Roll each tortilla tightly and place them in the baking dish.
- Pour 1 cup of enchilada sauce over the rolled tortillas and sprinkle the reserved cheese on top.
- Bake for 18-20 minutes until the cheese is melted and the sauce is bubbling.
- Top with olives and green onions, let stand for 5 minutes, then serve.
Nutrition Facts (estimated)
Servings
5
Calories
482
Total fat
21g
Total carbohydrates
37g
Total protein
26g
Sodium
821mg
Cholesterol
148mg
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