Easy Homemade Enchiladas Recipe
- Yield: 4 servings
Ingredients
6–8 tortillas, warmed
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1/2 onion, chopped
1 clove garlic, crushed
1 can of enchilada sauce or homemade (see below)
Instructions
- Preheat oven to 350º.
- Mix Cheddar cheese, Monterey Jack cheese, onion and garlic.
- Place enchilada sauce in a bowl.
- Dip 1 tortilla into sauce.
- Place in greased 9×9 inch pan.
- Spoon about 1/4 cup of the cheese mixture down the center of each tortilla.
- Roll up and tuck in the ends; place seam sides down.
- Repeat with the rest of the tortillas.
- Top with the remaining enchilada sauce.
- Sprinkle the rest of the cheese on top.
- Bake covered until the cheese is melted and bubbly (about 40 minutes).
Enchilada Sauce Recipe
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
5 Tbsp. green pepper, chopped (optional)
1/2 tsp. dried oregano
2 1/2 tsp. seasoned salt (to taste)
1/4 tsp. cumin
- Combine all of the enchilada sauce ingredients in a saucepan.
- Mix well.
- Cook and stir over medium heat until thickened. Makes 2 cups of enchilada sauce.
Notes
Variations/Add-ins
You can modify this recipe with any of your favorite ingredients. Here are some great flavors you can add!
- Shredded leftover chicken in for chicken enchiladas
- Leftover pot roast or brisket for an amazing beef enchilada flavor
- Ground beef, browned
- If you don’t have Cheddar and Monterey Jack cheese, you can use just one or the other. You can also try other cheeses if you prefer.
- If you’re dairy free, these are delicious with goat cheese instead of the other cheeses.
- Green peppers
- Cilantro
- Black olives
- Beans – pinto beans or black beans
- To make them look fancier, top with shredded lettuce and/or chopped tomatoes
- Serve with homemade guacamole or store bought.
