Cheese Enchiladas Mexican Style (Printer-Friendly)
Savor cheesy enchiladas baked in bold red sauce with a perfect blend of sharp cheddar and Monterey Jack.
# What You’ll Need to Cook:
→ Tortillas
01 -
12 corn tortillas
→ Cheese Filling
02 -
2 cups shredded sharp cheddar cheese
03 -
2 cups shredded Monterey Jack cheese
04 -
Optional: 1/4 cup chopped jalapenos or chili flakes
→ Sauce
05 -
3 cups red enchilada sauce (homemade or store-bought)
→ Toppings
06 -
1/2 cup queso fresco or cotija cheese, crumbled
07 -
1/4 cup chopped cilantro or green onions
08 -
1/2 cup diced tomatoes
09 -
Sour cream, for serving
10 -
Spicy chili flakes, to taste
# Steps to Prepare:
01 -
Lightly warm corn tortillas in a skillet with a small amount of oil until flexible to prevent cracking when rolling.
02 -
In a bowl, combine shredded sharp cheddar, Monterey Jack, and optional jalapenos or chili flakes for extra heat.
03 -
Place warmed tortillas on a flat surface, fill each with a generous amount of cheese mixture, then roll tightly and arrange seam side down in a baking dish.
04 -
Pour red enchilada sauce evenly over the rolled tortillas, then sprinkle additional shredded cheese on top.
05 -
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until cheese is melted and bubbly.
06 -
Top baked enchiladas with crumbled queso fresco or cotija, chopped cilantro or green onions, diced tomatoes, and a dollop of sour cream before serving.
# Extra Cooking Tips:
01 -
Frying tortillas briefly in oil before filling makes them pliable and prevents cracking during baking.
02 -
Enchiladas can be assembled a day ahead and refrigerated; add extra baking time if cooked from cold.
03 -
Freeze unbaked assembled enchiladas wrapped tightly for up to 3 months; thaw overnight before baking.