Description
Easy cheesy baked enchiladas with a flavorful filling and red enchilada sauce.
Ingredients
Scale
- 10 small flour tortillas (or corn tortillas)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 1 cup shredded cheddar cheese
- 1 (10 oz) can red enchilada sauce (plus more if needed)
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin (optional)
- Salt & pepper, to taste
- Optional toppings: chopped cilantro, diced onion, jalapeños, salsa, lime wedges
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a bowl, mix sour cream, cream cheese, garlic powder, onion powder, cumin, salt, and pepper until smooth. Stir in 1 cup Monterey Jack and 1/2 cup cheddar.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top, then sprinkle with the remaining Monterey Jack and cheddar.
- Bake 20–25 minutes until hot and bubbly. Broil 1–2 minutes for extra golden spots.
- Rest 5 minutes, then serve with cilantro, salsa, sour cream, and lime.
Notes
- Use corn tortillas for a gluten-free option.
- Adjust spice levels with jalapeños or hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg