Print
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 minutes minutes
Cook Time 30 minutes minutes
Total Time 55 minutes minutes
Servings 5
Calories 482 kcal
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
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.
Calories: 482 kcal | Carbohydrates: 37 g | Protein: 26 g | Fat: 21 g | Saturated Fat: 15 g | Cholesterol: 148 mg | Sodium: 821 mg | Potassium: 607 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1223 IU | Vitamin C: 5 mg | Calcium: 491 mg | Iron: 6 mg