Easy Cheese Enchiladas
Ingredients
The enchiladas
-
10
pieces
white corn soft tortillas
-
1
lb
Monterey jack cheese, shredded
-
8
oz
Oaxaca cheese, shredded
The enchilada sauce
-
¼
cup
olive oil
-
2
tbsp
all-purpose flour
-
1
tbsp
minced garlic
-
8
oz
tomato sauce
-
1
cup
chicken stock
-
2
tsp
chili powder
-
1
tsp
paprika
-
½
tsp
garlic powder
-
½
tsp
ground cumin
-
1
tsp
black pepper
-
½
tsp
sea salt
Garnish
-
3
tbsp
fresh cilantro, finely chopped
Instructions
- Shred the Monterey Jack and Oaxaca cheese and mix them in a large bowl.
- In a small pot, heat olive oil, flour, and minced garlic until it binds.
- Add tomato sauce, chicken stock, chili powder, paprika, garlic powder, ground cumin, black pepper, and sea salt. Cook for 4 to 5 minutes and remove from heat.
- Warm the corn tortillas in the microwave for 20-30 seconds between damp paper towels.
- Spread a light layer of enchilada sauce in a casserole dish.
- Fill each tortilla with ⅓ to ¼ cup of cheese, roll tightly, and place in the casserole dish.
- Pour the remaining enchilada sauce over the filled tortillas, top with remaining cheese and chopped cilantro.
- Cover with foil and bake at 375°F for 15 minutes, then remove the foil and bake for an additional 5 minutes.
Nutrition Facts (estimated)
Servings
4-6
Calories
569
Total fat
17.2g
Total carbohydrates
99.6g
Total protein
21.3g
Sodium
3396mg
Cholesterol
11mg
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