Cheese Enchiladas

Total Time Prep: 25 min. Bake: 25 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
These easy enchiladas are so good that if you take them to a potluck, you won't be bringing home leftovers. Made with a homemade tomato sauce and cheesy filling, they'll be jumping off the serving table!

Ingredients

  • 2 cans (15 ounces each) tomato sauce
  • 1-1/3 cups water
  • 2 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup sour cream
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups shredded Monterey Jack cheese
  • 2-1/2 cups shredded cheddar cheese, divided
  • 2 medium onions, finely chopped
  • 16 flour tortillas (8 inches), warmed
  • Optional toppings: Shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Directions

  1. Preheat oven to 350°. In a large saucepan, combine first 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.
  2. In a large bowl, mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar and onions. Spread 2 tablespoons sauce over each tortilla; top with about 1/3 cup cheese mixture and roll up. Place in 2 greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top.
  3. Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. Serve with toppings as desired.

Nutrition Facts

2 enchiladas: 778 calories, 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein.

You won't bring home leftovers when you take these easy enchiladas to a potluck. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
Recipe Creator

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