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Cheese Enchiladas

Enchiladas are my go-to Mexican food- I love the simple cheese enchiladas, and other times, I am adventurous with the fillings and toppings. These basic cheese and onion enchiladas can be prepared ahead so easy to finish in the oven and serve.

Ingredients: (makes 10 enchiladas)

  • 10 corn tortillas

  • 2 cups red chili enchilada sauce (homemade or store bought)

  • 4 cups shredded cheddar and Monterey jack cheeses*

  • 1 onion, finely chopped

  • 3 green onions, finely chopped

  • Optional toppings: crumbled cotija cheese, sour cream, sliced avocado, chopped cilantro


  1. Preheat oven to 375

  2. Heat individual tortillas on stove to make more malleable, consider adding a little olive oil to help soften them

  3. Pour 1/2 cup of sauce on bottom on 9 x 13 baking dish and spread to cover bottom

  4. With softened tortilla, spoon about 1/4 cup of shredded cheese and 1 T chopped onion, roll up and place in baking dish, stem side down. Continue with remainder of tortillas

  5. Drizzle and spread remaining sauce over rolled enchiladas, covering each part of tortilla

  6. Sprinkle remaining cheeses on top

  7. Bake for 25-30 minutes until sauce is bubbling

  8. Sprinkle on green onions and any other additional toppings and serve. Rice and beans are a great compliment to this meal

Note 1*: It is tempting to buy the pre-shredded Mexican cheese mix but I urge you to buy blocks of cheese and shred your own, they melt and taste much better


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