Cheese Enchiladas
These baked cheese enchiladas are a cheese lover's dream! Made with 4 varieties of cheese and ready in under an hour, they're a weeknight dinner the whole family will enjoy.
Servings: 6
Ingredients
- 2 tablespoons avocado oil
- 12 5.5 inch corn tortillas
- 2 cups enchilada sauce divided
- 8 oz. shredded cheddar cheese divided (~2 cups)
- 8 oz. shredded mozzarella cheese divided (~2 cups)
- 4 oz. shredded pepper jack cheese divided (~1 cup)
- 1/2 large white onion diced
- 5- oz. queso fresco ~½ cup
For Serving
- Shredded lettuce
- Sour cream
- Salsa
- Guacamole
- Sliced avocado
Instructions
- Preheat the oven to 350℉ and spray a 9x13-inch casserole dish with nonstick cooking spray. Set aside.
- Mix the shredded cheddar cheese, mozzarella cheese, and pepper jack cheese together in a bowl and set aside.
- Heat the avocado oil in a large skillet set over low/medium heat. When the oil is fragrant, place 2 corn tortillas in the skillet and heat on both sides until they become pliable, about 1-2 minutes total.
- When the tortillas are warm and can be rolled without breaking, wrap them in a clean kitchen towel. Repeat until all tortillas are warm.
- Pour 1/2 cup of enchilada sauce to the bottom of the casserole dish and spread it in an even layer.
- Assemble the enchiladas: Place one tortilla on a work surface and add 1/2 cup of the shredded cheeses and 1 tablespoon of diced onion to the middle. Roll the tortilla and place it seam-side down in the enchilada sauce at the bottom of the of the casserole dish. Repeat until all tortillas are filled and tucked snugly in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining shredded cheese.
- Bake for 30 minutes or until the cheese is bubbling and golden brown.
- Remove from the oven and sprinkle with the queso fresco. Enjoy with your favorite enchilada toppings!
Nutrition
Calories: 413kcal | Carbohydrates: 28g | Protein: 20g | Fat: 26g | Fiber: 5g | Sugar: 4g