Easy Cheese Enchiladas
Servings 8 servings
Calories 247kcal
Ingredients
- 1 16 oz can of enchilada sauce
- 8 corn tortillas
- 4 cups shredded cheese divided (I like a combo of cheddar and monterrey jack cheese)
- sour cream and diced green onion for topping
Instructions
- Preheat oven to 350 degrees. Spray a 7x11 inch pan with non-stick cooking spray.
- Place the tortillas on a microwave safe plate. Cover with a damp paper towel and microwave for 20-30 seconds until warm. Keep covered with damp paper towel.
- Pour approximately 1/4 cup of enchilada sauce into the bottom of the 7x11 inch pan.
- Take one tortilla at a time and sprinkle a handful of cheese in the center then roll tortilla up tightly. Place onto the sauce in the pan, seam side down. Repeat with remaining tortillas and cheese, leaving 1 cup for topping the enchiladas.
- Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining cup of cheese.
- Bake at 350 degrees for 20-25 minutes or until cheese is melted and sauce is bubbling. Top with a dollop of sour cream and diced green onion for serving.
Nutrition
Serving: 1 serving | Calories: 247kcal | Carbohydrates: 18g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 854mg | Potassium: 91mg | Fiber: 3g | Sugar: 5g | Vitamin A: 757IU | Vitamin C: 1mg | Calcium: 304mg | Iron: 1mg