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Extra Cheesy Cheese Enchiladas
Created by: Howcan Team
Ingredients
- 2 cups of shredded cheddar cheese
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup of diced onion
- 1/4 cup of chopped fresh cilantro
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 12 corn tortillas
- 2 cups of enchilada sauce
- 1/4 cup of vegetable oil
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, mix together 1 1/2 cups of shredded cheddar cheese, 3/4 cup of shredded Monterey Jack cheese, diced onion, chopped cilantro, ground cumin, garlic powder, salt, and black pepper.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- Place a spoonful of the cheese mixture onto each tortilla, roll them up, and place them seam-side down in a greased 9x13 inch baking dish.
- Pour the enchilada sauce over the rolled tortillas, then sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas cool for a few minutes before serving, and enjoy!
The history of cheese enchiladas dates back to ancient Mayan and Aztec civilizations, where corn tortillas were rolled around cheese and topped with a chili pepper sauce. This delicious dish has evolved over the centuries, with various regions in Mexico adding their own unique twists. Today, cheese enchiladas are a staple in Tex-Mex cuisine, with restaurants like "El Fenix" in Dallas and "Chuy's" in Austin serving up some of the best versions. The key to a perfect cheese enchilada lies in the quality of the cheese and the richness of the chili sauce. Some chefs even add extra cheese on top for an indulgent, gooey finish. Whether you're in Mexico or Texas, a plate of cheese enchiladas with extra cheese is sure to satisfy any cheese lover's cravings.
40 min
4
450 calories
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