Photos of Two-Cheese Enchiladas Recipe
How To Make Two-Cheese Enchiladas Recipe
These cheese enchiladas may not have meat, but it sure packs a punch of bold flavors that are balanced out by the creaminess of monterey and queso blanco.
Serves:
Ingredients
- ½cupvegetable oil
- 3½cupsSalsa Roja
- 12corn tortillas
- 2cupsqueso blanco,(½ lb), shredded
- 2cupsshredded Monterey Jack cheese,(½ lb), shredded
- ¾cupsonion,minced
- 2cupsgreen cabbage,finely shredded
- 2plum tomatoes
Instructions
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Preheat the oven to 350 degrees F. Lightly oil a 9×13-inch glass or ceramic baking dish.
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In a medium skillet, warm vegetable oil over moderate heat.
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In another medium skillet, warm half a cup of the Salsa Roja over moderate heat. Using tongs, dip the tortillas in the oil, coating both sides, until softened.
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Coat each tortilla with the Salsa Roja and transfer to a plate, stacking the tortillas on top of each other.
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In a medium bowl, mix the queso blanco with the Monterey Jack. Set a tortilla on a work surface and spoon ¼ cup of the cheese and about 1 tablespoon of minced onion in the center.
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Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down. Repeat with the remaining tortillas, cheese and onion.
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Pour the remaining 3 cups of Salsa Roja over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top.
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Bake the enchiladas for 25 minutes, or until heated through and the sauce is bubbling.
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Scatter the cabbage and tomatoes over the enchiladas and serve hot.
Nutrition
- Calories: 595.20kcal
- Fat: 41.35g
- Saturated Fat: 14.06g
- Trans Fat: 0.49g
- Monounsaturated Fat: 19.66g
- Polyunsaturated Fat: 4.86g
- Carbohydrates: 37.26g
- Fiber: 7.08g
- Sugar: 9.62g
- Protein: 23.09g
- Cholesterol: 61.06mg
- Sodium: 1600.93mg
- Calcium: 655.31mg
- Potassium: 730.21mg
- Iron: 1.78mg
- Vitamin A: 182.90µg
- Vitamin C: 18.05mg
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