Cheese Enchiladas

dinner · ⏱ 45 min · 43 portions · 20.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/791/cheese-enchiladas/