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Per serving
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- 1
Make the Red Sauce
Combine the tomato sauce, water, chili powder, minced garlic cloves, dried oregano, and ground cumin in a large saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 4–5 minutes, stirring occasionally, until slightly thickened. Pull off the heat.
- 2
Mix the Cheese Filling
In a large bowl, mix together the sour cream, minced fresh parsley, salt, and black pepper. Fold in the Monterey Jack cheese, 2 cups of the shredded cheddar, and the finely chopped onions until everything is well combined.
- 3
Roll Them Up
Preheat your oven to 350°F. Warm the flour tortillas so they're pliable. Spread 2 tablespoons of the red sauce over each tortilla, then spoon about 1/3 cup of the cheese filling down the center. Roll up tightly and place seam side down in two greased 13x9-inch baking dishes. Pour the remaining sauce evenly over the top of all the enchiladas.
- 4
Bake Until Bubbly
Bake uncovered at 350°F for 20 minutes. Pull out and sprinkle the remaining 1/2 cup of shredded cheddar over the top, then bake another 4–5 minutes until the cheese is melted and bubbly. Serve hot with shredded lettuce, sliced olives, chopped tomatoes, and extra sour cream on the side.
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Tex-Mex Cheese Enchiladas
Created by: TacoEveryDay
Ingredients
- 30 oz tomato sauce
- 1 1/3 cup water
- 2 tbsp chili powder
- 2 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 cup sour cream
- 1/4 cup fresh parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cup Monterey Jack cheese
- 2 1/2 cup cheddar cheese
- 2 onions
- 16 flour tortillas
Instructions
- Make the Red SauceCombine the tomato sauce, water, chili powder, minced garlic cloves, dried oregano, and ground cumin in a large saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 4–5 minutes, stirring occasionally, until slightly thickened. Pull off the heat.
- Mix the Cheese FillingIn a large bowl, mix together the sour cream, minced fresh parsley, salt, and black pepper. Fold in the Monterey Jack cheese, 2 cups of the shredded cheddar, and the finely chopped onions until everything is well combined.
- Roll Them UpPreheat your oven to 350°F. Warm the flour tortillas so they're pliable. Spread 2 tablespoons of the red sauce over each tortilla, then spoon about 1/3 cup of the cheese filling down the center. Roll up tightly and place seam side down in two greased 13x9-inch baking dishes. Pour the remaining sauce evenly over the top of all the enchiladas.
- Bake Until BubblyBake uncovered at 350°F for 20 minutes. Pull out and sprinkle the remaining 1/2 cup of shredded cheddar over the top, then bake another 4–5 minutes until the cheese is melted and bubbly. Serve hot with shredded lettuce, sliced olives, chopped tomatoes, and extra sour cream on the side.