Debra Jo's Favorite Cheese Enchiladas

Indulge in the rich, bold flavors of Debra Jo's Favorite Cheese Enchiladas—a comforting classic that's perfect for weeknight dinners or festive gatherings. This recipe features soft, warm corn tortillas generously stuffed with a blend of sharp cheddar and creamy Monterey Jack cheeses, accented by the freshness of chopped cilantro. The secret to its irresistible flavor lies in the homemade enchilada sauce, a velvety blend of chili powder, cumin, garlic, and oregano, thickened with a roux and tomato paste for a perfectly balanced kick. Baked to golden, bubbly perfection, these enchiladas are as easy to prepare as they are satisfying. Serve with your favorite toppings like sour cream, diced onions, or sliced jalapeños for a customizable finish the whole family will love! Keywords: cheese enchiladas, homemade enchilada sauce, easy Mexican recipes, vegetarian enchiladas, comfort food.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Vegetable oil
• 2 tablespoons All-purpose flour
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 2 tablespoons Tomato paste
• 2 cups Vegetable stock or water
• 12 pieces Corn tortillas
• 3 cups Cheddar cheese, shredded
• 2 cups Monterey Jack cheese, shredded
• 0.5 cup Chopped fresh cilantro
• 1 as needed Cooking spray
• 0 Optional toppings: sour cream, diced onions, sliced jalapeños

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set it aside.

Step 2

In a medium saucepan, heat vegetable oil over medium heat. Add the flour and whisk continuously to make a smooth roux, about 1-2 minutes.

Step 3

Stir in the chili powder, ground cumin, garlic powder, dried oregano, and salt. Cook for an additional 30 seconds to toast the spices.

Step 4

Whisk in the tomato paste and gradually add the vegetable stock while whisking to prevent lumps. Bring to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Set the sauce aside to cool slightly.

Step 5

In a large bowl, combine the shredded cheddar and Monterey Jack cheeses, reserving 1/2 cup of each cheese for topping the enchiladas.

Step 6

Warm the corn tortillas in a microwave or on a skillet to make them pliable, about 10-15 seconds each.

Step 7

Spread a thin layer of the enchilada sauce on the bottom of the prepared baking dish.

Step 8

Spoon a generous amount of the cheese mixture and a sprinkle of cilantro onto each tortilla. Roll the tortilla tightly and place seam-side down into the baking dish. Repeat with all tortillas.

Step 9

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the reserved cheeses on top.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with more fresh cilantro and any desired toppings like sour cream, diced onions, or sliced jalapeños. Serve hot and enjoy!

Nutrition Facts

Serving size	(1891.7g)

Amount per serving	% Daily Value*
Calories	4010.1

Total Fat 229.6g	0%
Saturated Fat 121.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 575.0mg	0%
Sodium 6955.2mg	0%
Total Carbohydrate 322.0g	0%
Dietary Fiber 50.9g	0%
Total Sugars 12.7g
Protein 183.7g	0%

Vitamin D 120.0IU	0%
Calcium 4532.0mg	0%
Iron 19.6mg	0%
Potassium 2907.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 18.0%

Carbs: 31.5%