Cheese Enchiladas
Soft corn or flour tortillas filled with melted cheese and topped with a savory enchilada sauce, then baked until bubbly and golden. A versatile base dish where you can swap proteins, cheeses, and sauces to create endless variations.
Ingredients
Method
Preheat oven to 350°F. If using a cooked protein, shred or chop it finely; dice the onion if using.
In a shallow bowl, combine the cooked protein, 1 cup of cheese, diced onion, and salt and pepper to taste to make the filling.
Spread a thin layer of enchilada sauce on the bottom of the 9x13 baking dish.
Warm each tortilla briefly (in a skillet or over a flame) to make it pliable. Dip both sides lightly in the enchilada sauce.
Fill each tortilla with 2–3 tbsp of the cheese mixture, roll tightly, and place seam-side down in the prepared dish.
Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining 1 cup of cheese.
Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
Let rest 5 minutes. Top with dollops of sour cream and fresh cilantro or green onion, then serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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