Cheese Enchilada Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a skillet, heat the oil over medium heat. Add the onion and cook until softened.
• STEP 3.In a bowl, combine the shredded cheese, onion, and a pinch of salt. Mix well.
• STEP 4.Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
• STEP 5.Place a spoonful of the cheese mixture onto each tortilla and roll it up tightly.
• STEP 6.Place the rolled tortillas seam-side down in a baking dish.
• STEP 7.Pour the enchilada sauce over the rolled tortillas, making sure they are fully covered.
• STEP 8.Sprinkle some extra cheese on top if desired.
• STEP 9.Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve the cheese enchiladas hot, garnished with chopped cilantro and a dollop of sour cream.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any type of cheese you prefer for the filling, such as cheddar, Monterey Jack, or a Mexican cheese blend.
• If you like spicy enchiladas, add some diced jalapenos or a sprinkle of chili powder to the cheese mixture.
• To make the enchilada sauce from scratch, combine tomato sauce, chili powder, cumin, garlic powder, and salt in a saucepan and simmer for a few minutes.

Storage and Serving

• Serve the cheese enchiladas as a main dish with rice, beans, and a side of guacamole.
• You can also top the enchiladas with diced tomatoes, sliced black olives, or chopped green onions before baking.
• Leftover enchiladas can be reheated in the oven or microwave. They are also delicious served cold as a quick snack.