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Cheese Enchiladas

Warm, cheesy enchiladas with melty cheese in every bite.
Candied green chile adds sweet heat, wrapped in tender tortillas.
Baked under rich enchilada sauce for a comforting, crowd-pleasing finish.

dinner ⏱ 45 min 250 kcal / portion 20.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Cheese Enchiladas
v5 · rb0e705f985 20260727Z1751 12 pieces corn tortilla 340 g cheese 355 ml enchilada sauce 🍳 toast corn tortillas in a hot skillet until lightly browned 🌀 mix cheese filling with shredded cheese, green chiles, sour cream, garlic powder, cumin, and salt 🔥 preheat oven to 175°C 🍽 spread enchilada sauce in the casserole dish 🍽 fill and roll tortillas with cheese filling and place in the casserole dish pour remaining enchilada sauce over the rolled enchiladas 🍽 top with remaining shredded cheese 🔥 ⏱ 20 min bake enchiladas until heated through and melty Cheese Enchiladas 🎉 397 g candied green chile 237 ml sour cream 1 tsp garlic powder 1 tsp ground cumin ⅛ tsp salt 170 g half · 177 ml remaining · 177 ml enchilada sauce remaining · 170 g cheese
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Preparation steps

  1. toast corn tortillas in a hot skillet until lightly browned
  2. mix cheese filling with shredded cheese, green chiles, sour cream, garlic powder, cumin, and salt
  3. preheat oven to 175°C
  4. spread enchilada sauce in the casserole dish
  5. fill and roll tortillas with cheese filling and place in the casserole dish
  6. pour remaining enchilada sauce over the rolled enchiladas
  7. top with remaining shredded cheese
  8. bake enchiladas for 20 min until heated through and melty

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