Prep 20 mins
Cook 20 mins
I needed something to use up some extra cheese and tomato sauce after a long day of cooking. These can be made up and thrown in the freezer for a future meal.
- 24 corn tortillas
- 2 cups cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 2 cups sour cream
- 1 cup onion, chopped
- 2 cloves garlic, crushed
- 2 (8 ounce) cans tomato sauce
- 2 (4 ounce) canschopped green chilies
- 1⁄2 teaspoon ground cumin
- 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
- Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2".
- Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
- To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.
I'll try to reduce the fat by using one kind of cheese and subbing some shredded chicken.
Excellent! I did make a few modifications - I used small taco sized flour tortillas (I don't like corn ones), I didn't use the onion (DS doesn't like), and I used garlic powder instead of cloves since I discovered my garlic wasn't good. I also didn't measure my filling but only got 13 tortillas filled. This is fine though since there's just DH, me, and 18 month old DS, so splitting it into 2 casseroles is still fine. Will definitely make again, thanks!
I absolutely loved the flavor these had, and they were very simple to make with ingredients I've usually got on hand. However, I had a problem with the amounts/servings. I had planned on making one now and one for the freezer, as the serving amount suggested this recipe was for. I didn't measure out my filling for each burrito, but I was wishing I had more to put in each one. I only got 10 tortillas filled! They were homemade tortillas, and just slightly larger then taco sized tortillas, but not nearly as large as burrito sized. So I only used one can of tomato sauce and one can of green chilies, which was just right for the amount of enchiladas I ended up with. I also wished I had sprayed my pan as the tortillas stuck pretty badly on the bottom. It was very good though, and I'll certainly make these again. Thanks!