Easy Cheese Enchiladas

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These Easy Cheese Enchiladas are filled with plenty of melted cheddar and Monterey Jack cheese, then covered in savory enchilada sauce. With only a few simple ingredients, they come together quickly for an easy weeknight dinner. Serve them hot with sour cream, green onions, guacamole, or your favorite Mexican-inspired toppings.

Course Main Dish

Cuisine Mexican

Keyword baked, cheese, comfort food, ENCHILADAS, kid-friendly, quick, sour cream

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 247kcal

Author Laura

Equipment

Ingredients

16 oz can enchilada sauce
8 corn tortillas
4 cups cheese shredded and divided (I like a combo of cheddar and monterrey jack cheese)
Toppings: sour cream and diced green onion

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 a 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 the 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 the 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