Name: Easy Cheese Enchiladas
Cook time: 50 min
Total time: 50 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 2 cans red enchilada sauce; 3 cups shredded Mexican cheese; 0.333 cup sour cream; 1 can Hatch mild diced green chiles; 1 tsp ground cumin; 12 soft corn tortillas; 1 cup shredded Mexican cheese; finely chopped cilantro; avocado

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Easy Cheese Enchiladas

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Ingredients

Warning0 allergens identified

Easy Cheese Enchiladas

2 cans red enchilada sauce(10 oz. per can)

3 cups shredded Mexican cheese(for enchiladas)

⅓ cup sour cream

1 can Hatch mild diced green chiles(4 oz. per can)

1 tsp ground cumin

12 soft corn tortillas(6 inch diameter)

1 cup shredded Mexican cheese(for topping)

finely chopped cilantro(optional, for garnish)

avocado(chopped; optional, for garnish)

Instructions

Preheat the oven to 350°F.

Spoon about 1/2 cup of enchilada sauce into a 9x13-inch baking dish and spread it evenly across the bottom. Set aside.

Place the shredded cheese, sour cream, green chilies, and cumin in a large mixing bowl and stir together with a rubber spatula until combined.

Place a few tortillas on a dinner plate and warm them in a microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of the cheese mixture into the center of a tortilla. Gently roll the tortilla and place it seam side down in the sauced baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.

Cover the dish with a sheet of aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow enchiladas to cool for 10 minutes. Sprinkle with cilantro and avocado, if using, and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Warm Your Tortillas First 🌯
Warm corn tortillas in a dry skillet or over an open flame for 15-20 seconds per side before rolling to make them pliable and prevent cracking during assembly.
Create a Cheese Sauce Base 🧀
Mix sour cream with a portion of the enchilada sauce before spreading to create a creamy, protective layer on the baking dish bottom that prevents tortillas from sticking and adds richness.
Toast Your Cumin Briefly ✨
Lightly toast the ground cumin in a dry skillet for 20-30 seconds before adding to your filling to intensify its flavor and eliminate any raw spice taste.
Reserve Fresh Toppings for After Baking 🥑
Keep avocado and fresh cilantro separate and add them only after baking to preserve their bright color, fresh texture, and vibrant flavors that would otherwise diminish from heat.
Don't Overfill Your Tortillas 🎯
Use approximately 2-3 tablespoons of filling per tortilla so they stay intact during rolling and cooking; overstuffed enchiladas tend to unravel and create a messy casserole.