Super Easy Cheesy Enchiladas
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 cups shredded cheese (whatever floats your boat, I used a preshredded Colby or Monterey Jack blend)
- 3 ounces cream cheese, softened
- 1 -2 teaspoon garlic powder
- 1 -2 teaspoon instant minced onion (or a smidge of grated fresh)
- 12 corn tortillas
- 15 ounces enchilada sauce
- 1⁄2 cup more shredded cheese
directions
- 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.
Reviews
-
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.
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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. :-)
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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.
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This was a delicious easy recipe that everyone enjoyed. I couldn't find corn tortillas, so I used flour tortillas and I added some chicken for extra protein and flavour. It nice I was able to make them ahead of time and just put the enchilada sauce on top before putting them in the oven. I served it with My Version of Mexican Rice #266455 and Mexican Corn and Black Bean Salad # 90800 and had a great meal. Thanks for creating such a tasty recipe.
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These were good but they weren't quite as ooey-gooey as I had expected. I used flour tortillas as that's what I had on hand, and used a 4-cheese Mexican cheese blend. I think these would be very good with chicken and/or chilies added too. Thanks CraftScout for a good comfort meal. Made for Photo Tag.
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RECIPE SUBMITTED BY
I'm a stay at home mom with two lovely children, a wonderful husband, and 2 hungry roommates. I'm an artist by avocation, and am working to being one by vocation as well. * grins *
Just to let everyone know, after a half hour discussion about it, the boys (DH and Roommate) have settled on ratings meanings. I reserve the right to bump up or down a half star a recipe based on the actual recipe and how easy it was, etc. etc.
I have to admit, it's been a couple of years since I updated this text and in the meantime, my picky picky DD has flowered into a girl who enjoys California rolls, will give almost everything a try, and in general much less picky than the average 7 year old in this area.
DS, at 2 and a half, asks for salad for lunch and then demolishes it. He's a weirdo. :)
We try to be very honest and very descriptive with our reviews. And I fully appreciate the same from people reviewing my recipes. Not every family will like every recipe, and sometimes what you didn't like about a recipe, another family will love! :) I also try to be as nice and polite as possible in my reviews. I don't believe there is any reason not to. The only thing that really upsets me enough to be mean is when a poorly written recipe forces me to have to clean my kitchen.
***** - "Scout is not allowed to make this very often because it is highly addictive and will be inhaled on sight!" Dump Cakes, Sweet Salsa Chicken and Wasabi Peanuts are in this category.
**** - "This is wonderful and we want to see it again fairly often, a new family favorite."
*** - "This is good. We woud eat it again without any changes, but it's not our favorite."
** - "We did not like this very much, but we would eat it again if served it. It would be good if some changes were made. This was really not to our taste."
* - "We would eat this again only with a lot of condiments to mask the taste."
no stars - Means that I want to say something, but don't wish to post stars. This does not mean it is worse than a one star recipe!! :)
I will only post public recipes that I have in fact cooked, and that my family has enjoyed - at least 3 stars on the above scale.
All of my photos that I post on the forums are hosted on Flickr.
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