Easy Cheese Enchiladas
You'll never have leftovers when you serve these cheese filled enchiladas for dinner. With red enchilada sauce and two kinds of cheese, this dish is always a hit!
Servings: 6 -8 servings
Calories: 348kcal
Ingredients
- 1 10 oz. can red enchilada sauce
- 1/3 cup heavy cream
- 3/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded Monterey jack cheese
- 2 1/2 cups shredded cheddar cheese divided
- 10 8-inch flour tortillas
- Chopped cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
- In a medium bowl, whisk together enchilada sauce and cream. Spread a thin layer of sauce in the bottom of the prepared pan.
- In another bowl, stir together sour cream, chili powder, onion powder, salt and pepper, Monterey jack cheese, and half of the cheddar cheese. Place about a 1/4 cup of cheese filling in each tortilla. Roll up and place, seam side down, in prepared pan.
- Pour remaining sauce over enchiladas. Bake, uncovered, for 20 minutes, or until sauce is bubbly. Top with remaining cheddar cheese and bake for an additional 5-10 minutes, or until cheese is melted.
- Garnish with fresh cilantro, if desired.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 7g | Protein: 17g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 546mg | Sugar: 2g