These cheesy enchiladas are to die for! My mom made them for us last time we were visiting and we devoured them! We decided to make them ourselves and they turned out perfectly. Thanks for the recipe Mom! This is a total repeat! So tasty and EASY!
Update: We have made these enchiladas MANY times since this first post! It is one of our kids’ favorite meals. They are so cheesy and good! They definitely satisfy that craving for Mexican food – it’s my favorite. I love going to eat at Mexican Restaurants but this recipe tastes just as good as eating out for less money. If you want to make this into a full meal like you would be served at your favorite restaurant, serve this with our Restaurant-Style Mexican Rice, Cheater Refried Beans, and our BEST Guacamole Ever. You and your family will love it!
Our Restaurant-Style Mexican Rice is one of our most popular recipes and we even have a quick video tutorial so you can see how easy it is make. The Mexican Rice is delicious with these Easy Cheesy Enchiladas. I like topping these enchiladas with cilantro and olives, but they are also delicious with sour cream, chopped tomatoes, shredded lettuce, and salsa.
Easy Cheesy Enchiladas
- 2 tablespoons oil
- 1 medium onion chopped
- 2 garlic cloves finely chopped
- Salt and freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 can fire-roasted crushed tomatoes 14 ounces
- 1/2 cup chicken or beef stock
- 12 corn tortillas
- 3 tablespoons oil
- 4 scallions chopped
- 3 tablespoons cilantro leaves finely chopped
- 4 cups shredded Monterey Jack cheese divided
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Pre-heat the oven to 375ºF.
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Heat the 2 Tbsp. oil in small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes.
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While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.
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In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish.
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When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with Mexican Rice, refried beans and guacamole!
Melody says
Bookmarked! Can't wait to try this one.
Sophie says
These look scrumptious. Enchilada sauce does take forever to make, but you improvised nicely! The filling sounds delicious too.
Michele Paydon says
The sauce is made as easy as gravy, I used to make it all the time from scratch, but my way is a bit different but they both would taste delicious…
Andrea says
I was just looking for a enchilada recipe. I think I will try these.
Wende says
We love all things Mexican and this recipe looks so good! I can't wait to make it. I shared your recipe on my Must Try Tuesday blog post today.
http://therickettchronicles.blogspot.com/2012/01/51-must-try-tuesday-january-3-2012.html
I also pinned and stumbled your recipe…hope it brings you lots of viewers!
Happy New Year!
Wende
The Rickett Chronicles
Gayle says
I made this for dinner tonight. Not spicy at all. Easy to make. I sprayed the pan (instead of using oil) to soften the corn tortillas. My very picky 5 year old ate it. We served it with sour cream, cilantro and scallions. We made beans and a salad on the side.
Tatia says
I found this on pinterest last week and made it for dinner last night. It was a HUGE hit! Can't wait to try more recipes from your blog. Thank you for posting!
Tan says
Is there an alternative for this when your on a diet?
Echo says
Great question. It depends what kind of diet you are on. If you aren’t concerned about fat content and you’re aiming for low carb, this is a great recipe for you. If you’re counting calories, you will want to watch your portion size and eat it with a big salad or steamed veggies for a well-rounded meal. Keep in mind I’m not a dietician or nutritionist, this is just a suggestion. Thanks for asking!