Prep 15 mins
Cook 25 mins
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
- 473.18 ml shredded cheese (whatever floats your boat, I used a preshredded Colby or Monterey Jack blend)
- 85.04 g cream cheese, softened
- 4.92-9.85 ml garlic powder
- 4.92-9.85 ml instant minced onion (or a smidge of grated fresh)
- 12 corn tortillas
- 425.24 g enchilada sauce
- 118.29 ml more shredded cheese
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
This recipe was wonderful. The only thing my tortillias would open up when I put them in the pan,so I put toothpicks in them. Put only 1 1/2 tsp garlic powder and minced onions. Was just the right amount. (assumed that was 1 to 2 teaspoons not 1/2). Also put more cheese on top and only baked for 25 minutes.
I made this with flour tortillas because our family doesn't care for the taste of corn tortillas, and I also added cubed, seasoned, cooked chicken into the mix. The enchilladas were very good. The only thing I was wondering was how the 1st 4 ingredients divided up in 2 Tbsp portions stretched to fill 12 tortillas. I used less than 2 Tbsp each and only scantily filled 7 tortillas. I used Eldeevee's idea of making them ahead of time and just putting the sauce and cheese on right before putting it into the oven. It was a huge help because I didnt' get home until dinner time, so it was nice to just throw on the sauce and cheese and pop it in the oven and have dinner ready in 30 minutes without any other preparations for the main dish. :-)
Yummy! Ok, I better write quickly in case I suffer from cardiac arrest. This was sooooo yummy yet soooooo not healthy. I did add a bit more cheese on top and about 1/2 cup more to the mix. I used a 9" square dish so that the sauce would stretch. I also soaked each tortilla for a few seconds in the sauce to ensure that the flavor was uniform throughout the enchilada. We served ours with taco sauce and sour cream. I normally love sour cream with everything. But, I prefered them without the sour cream. These might benefit from a little more enchilada sauce too. But, that would be personal preference. I covered with foil halfway through cooking and cooked for 25 minutes.