Cheese Enchiladas

A good cheese enchilada should consist of an extra flavorful sauce wrapped around a tortilla holding in all that delicious melted cheese. To warm the tortillas. Lay a tortilla on a plate then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle.

Olivia Luz

Baking dishes seam side down. Preheat oven to 350 degrees f. Stir in monterey jack cheese 2 cups cheddar cheese and onions. Fill each corn tortilla with a handful of cheese reserving about 1 2 cup for sprinkling over the top at the end. Top each with about 1 3 cup cheese mixture and roll up.

Bake uncovered 20 minutes. Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined. Mix sour cream parsley salt and pepper. Focusing on preparation method and using good quality and flavored ingredients makes all the difference. Pour remaining sauce over top.

These enchiladas are filled with cheddar cheese onion olives and mushrooms. Spread 2 tablespoons sauce over each tortilla. Making cheese enchiladas is as easy as sprinkling shredded cheese into warmed corn tortillas rolling them up and baking them in the oven along with red chile sauce. Place eight tortillas on a microwave safe plate cover with a damp paper towel and microwave for 20 seconds. Warm corn tortillas on a hot skillet for a few seconds in each side.

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Use any cheese and vegetables you prefer and use creole style seasoning to taste. Like a classic american grilled cheese cheese enchiladas are so simple to make with just 3 ingredients. Place in two greased 13x9 in. Roll the tortilla then place it seam side down in a 9 by 13 inch baking pan. Spoon a scant 1 2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling.

Lightly stir 2 cups shredded cheddar and 2 cups monterey jack cheese into cream cheese mixture. Pour 1 4 cup of the enchilada sauce into the bottom of a 9x13 pan. Lightly stir 2 cups shredded cheddar and 2 cups monterey jack cheese into cream cheese mixture. Use any cheese and vegetables you prefer and use creole style seasoning to taste. These enchiladas are filled with cheddar cheese onion olives and mushrooms.

Pour 1 4 cup of the enchilada sauce into the bottom of a 9x13 pan. Bake uncovered 20 minutes. Baking dishes seam side down.