Cheese Enchiladas Recipe
These cheesy delights have a rich history and hail from the heart of Mexican cuisine.
Equipment
- Baking dish
- Frying pan
- Mixing bowls
- Cooking spray
Ingredients
- 12 corn tortillas
- 2 cups of shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 cups of enchilada sauce
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Optional toppings: sour cream, chopped fresh cilantro, and diced tomatoes
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
- In a frying pan, heat the vegetable oil over medium heat. Sauté the chopped onions and minced garlic until they become translucent.
- Add the ground cumin and chili powder to the pan, stirring for about one minute. This will release the spices' flavors.
- Take your corn tortillas and lightly warm them in the microwave or on a griddle to make them pliable.
- To assemble each enchilada, spoon a portion of the sautéed onion and garlic mixture onto a tortilla, followed by a generous handful of shredded cheese.
- Roll the tortilla and place it seam-side down in the greased baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, and sprinkle any remaining cheese on top.
- Bake for approximately 20-25 minutes, or until the cheese is bubbling and enchiladas are heated through.
- Once out of the oven, garnish your cheese enchiladas with your choice of toppings, such as sour cream, cilantro, and diced tomatoes.