6 Ingredient Cheese Enchiladas Recipes

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EASY CHEESE ENCHILADAS



Easy Cheese Enchiladas image

These Cheese Enchilada are simply the best! Super cheesy and smothered in a Sour Cream Enchilada Sauce. This hearty meal can be made in 30 minutes or less!

Provided by Kathryn Donangelo

Categories     Main Course

Time 30m

Number Of Ingredients 7

8 large flour tortillas or whole wheat
3 cups shredded cheese
8 ounces sour cream
1 can, 20 ounces Red enchilada sauce
1/4 cup yellow onions; diced
1/4 cup green onions; thinly sliced
toppings of your choice; guacamole, sour cream, diced tomatoes, onions

Steps:

  • Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
  • Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
  • Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
  • Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!

3 CHEESE ENCHILADAS



3 Cheese Enchiladas image

My grandma gave me this recipe.

Provided by beanmachine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4 green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
  • Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
  • Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g

6 INGREDIENT CHEESE ENCHILADAS



6 Ingredient Cheese Enchiladas image

Friends of mine ask me to make this for them. It started off with a simple recipe my friend made (from the best of my memory), and I added the extra things I liked with my cheese enchiladas. Add some Tapatio and sour cream, and you're good to go!

Provided by sillysyd

Categories     Mexican

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb shredded monterrey jack cheese
2 (7 3/4 ounce) cans el pato salsa de chile fresco, Hot Tomato Sauce (or 16 oz can red enchilada sauce)
10 corn tortillas
1/2 white onion, finely chopped
1/4 cup black olives, sliced
1/4 cup chives

Steps:

  • Preheat oven at 400 degrees.
  • Spray 9x13 baking dish with cooking spray. Pour half can of sauce into bottom.
  • Create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
  • In small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
  • Dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
  • Pour any remaining sauce into pan over rolled tortillas.
  • Sprinkle remaining cheese, chives, and olives over enchiladas.
  • Bake for 15 minutes until cheese is melted.

Nutrition Facts : Calories 522.5, Fat 30.4, SaturatedFat 17.8, Cholesterol 72.6, Sodium 1196.2, Carbohydrate 38.3, Fiber 4.3, Sugar 1.2, Protein 26

CHEESE ENCHILADAS



Cheese Enchiladas image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Steps:

  • Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.

CHEESE ENCHILADAS



Cheese Enchiladas image

Quick and easy cheese enchiladas!

Provided by MNMS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 7

Number Of Ingredients 8

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  • Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  • Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g

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