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    You are in: Home / Recipes / Cheese Enchiladas in Yummy Red Sauce Recipe
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    Cheese Enchiladas in Yummy Red Sauce

    Cheese Enchiladas in Yummy Red Sauce. Photo by Lavender Lynn

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pellerin's Note:

    This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce.

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    Serves: 6-8


    enchila ...

    Units: US | Metric



    • 8 -10 small corn tortillas (6 not 7 , and YELLOW CORN, not flour)
    • 1 1/2 lbs grated cheese, grated (6 cups Kraft Mexican 4-cheese blend)
    • 1/2 small onions or 1/2 medium onion, diced finely
    • 3 7/8 ounces sliced black olives, ripe (1 large can, drained)
    • 2 ounces green chilies, diced (1/2 of a small can)


    1. 1
    2. 2
      Place garlic in cold, non-reactive (non-aluminum – use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
    3. 3
    4. 4
      Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
    5. 5
      Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
    6. 6
      Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan – in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two “lanes” that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
    7. 7
      For Vegetarian option use Vegetable broth.

    Ratings & Reviews:

    • on February 01, 2013


      Bliss on plate. Sauce made from scratch and fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2012


      I made this last night for my husband and two kids, 10 & 13, and we all liked it. My husband and I loved it. Not getting a complaint from BOTH children is a big success.
      The sauce is delicious. It tastes like something you might get at a restaurant.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2010


    Read All Reviews (5)


    Nutritional Facts for Cheese Enchiladas in Yummy Red Sauce

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 590.2
    Calories from Fat 323
    Total Fat 35.9 g
    Saturated Fat 18.6 g
    Cholesterol 72.7 mg
    Sodium 2247.9 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 6.4 g
    Sugars 10.7 g
    Protein 28.8 g

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