Cheese Enchiladas

This recipe for cheese enchiladas is rolled flour tortillas filled with cheddar and Monterey Jack cheeses, then topped with red sauce and more cheese and baked to golden brown perfection.

Course Main

Cuisine Mexican

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 482kcal

Author Sara Welch

Ingredients

2 10 ounce cans red enchilada sauce
3 cups shredded cheddar cheese
2 1/2 cups shredded Monterey Jack Cheese
10 flour tortillas 8 inch size
1/2 cup sliced black olives
1/4 cup sliced green onions
cooking spray

Instructions

Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Combine the two types of cheese in a large bowl. Reserve 1 1/2 cups of the cheese for topping the enchiladas.
Spread 1 cup of enchilada sauce over the bottom of the baking pan.
Warm the tortillas until soft and pliable. Divide the cheese evenly between the tortillas.
Roll up each tortilla tightly, then arrange in the baking dish.
Pour 1 cup of enchilada sauce over the tops of the tortilla rolls. Sprinkle the remaining shredded cheese over the sauce.
Bake for 18-20 minutes or until cheese has melted and sauce is bubbling.
Top with olives and green onions. Let stand for 5 minutes, then serve.

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