Cheese Enchiladas

cheese enchiladas Entree
Cheese Enchiladas
  • Prep 25 min
  • Total 50 min
  • Servings 4


2 cups (500 mL) shredded Monterey Jack cheese
1 cup (250 mL) shredded Cheddar cheese
1/2 cup (125 mL) sour cream
1 medium onion, chopped (1/2 cup/125 mL)
2 tbsp (25 mL) chopped fresh parsley
1/4 tsp (1 mL) pepper
1 can (14 oz/398 mL) tomato sauce
1 small green pepper, chopped (1/2 cup/125 mL)
1 can chopped mild green chilies (about 4 oz)  
1 clove garlic, finely chopped
2/3 cup (150 mL) water
1 tbsp (15 mL) chili powder
1 1/2 tsp (7 mL) chopped fresh or 1/2 tsp (2 mL) dried oregano leaves
1/4 tsp (1 mL) ground cumin
8 soft corn (or flour) tortillas (5 or 6 inch size)
Additional shredded cheese, sour cream and chopped onion, if desired


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  • 1
    Heat oven to 350ºF. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.
  • 2
    In 2-quart saucepan, heat tomato sauce, bell pepper, chilies, garlic, water, chili powder, oregano and cumin to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
  • 3
    Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas
  • 4
    Bake uncovered 25 to 30 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion.

Nutrition Information

No nutrition information available for this recipe

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