Cheese Enchiladas

Cheese enchiladas are very rich and filling, but if you’re a cheese lover like me, they’re one of the best dishes to get your fix.

Yield 6-8 enchiladas
Time 30 minutes
  • grater
  • knife
  • medium bowl
  • wooden spoon
  • 13×9 baking dish
  • aluminum foil
  • several small bowls
  • 2 to 2½ cups cheese (Chihuahua, Monterey Jack, and/or cheddar)
  • ½ cup onion, diced (optional)
  • 1-2 oz pickled jalapeños, minced (optional)
  • 1½-2 cups red chile sauce
  • 6-8 warm tortillas (depending on
  • 1 cup lettuce, shredded
  • 1 avocado, diced or 1 c guacamole (optional)
  • 1 cup sour cream (optional)
  • 1 cup fresh tomato, diced (optional)
Directions Grate cheese and combine all but ½ c with the onion and jalapeños. Spread half of the sauce evenly in the baking dish.

Preheat oven to 400.

Lay a tortilla flat on counter, and sprinkle about ¼ c of cheese mixture in a line across the center. Roll tightly and place seam-side down in the baking dish. Repeat with the rest of the tortillas. Pour remaining sauce on top and spread so that each enchilada is entirely covered. Sprinkle remaining ½ c cheese on top.

Cover with foil and bake until hot, about 20 minutes. Serve with side dishes of lettuce, avocado or guacamole, sour cream, and tomato.

Notes Serve cheese enchiladas with refried beans and Spanish rice for a hearty meal.
  Key to abbreviations and conversions
Vegetarian Main Dishes     Mexican / Tex-Mex Recipes     Vegetarian Cookbooks