Cheese Enchiladas for Oamc

Submitted by TishT

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 2 Casseroles
• Serves: 8

ingredients

• 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) cans chopped green chilies
• 1⁄2 teaspoon ground cumin
• 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded

directions

1. 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".
2. Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
3. Freeze.
4. To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.

Reviews

[J-Lynn]

I'll try to reduce the fat by using one kind of cheese and subbing some shredded chicken.

 

[RSL]

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!

 

[JESMom]

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!

 

[children from A to Z]

I made these last night, one for dinner and one to freeze. It was very easy. I used recipe# 103145 for the enchilada sauce. I followed the recipe exactly for the filling and it was very good. I filled the tortilla's with only 1/4 c. of filling 1/2 was way too much I couldn't roll them. I will be making these again, Thanks!

 

[laura011]

These were delicious! I've never made a OAMC recipe for fear I'd end up with a huge amount of something that wasn't good. These were fantastic! I'm so pleased that I have extras in the freezer. Thank you!