Jacklyn's Crazy Voo Doo Cheese Enchiladas

Dive into the bold, zesty world of "Jacklyn's Crazy Voo Doo Cheese Enchiladas," a decadently cheesy twist on a Mexican classic that promises to dazzle your taste buds. Packed with layers of creamy goodness from a trio of cheeses—sharp cheddar, buttery Monterey Jack, and tangy cream cheese—these enchiladas are smothered in a rich, spiced enchilada sauce made with a flavorful roux base. Softened corn tortillas cradle the luscious filling before being baked to golden, bubbly perfection. Topped with sour cream, fresh cilantro, and optionally spicy jalapeños, this show-stopping dish offers a perfect balance of creamy, smoky, and spicy flavors. Ready in under an hour, this recipe is ideal for impressing guests, satisfying weeknight cravings, or indulging in pure comfort food bliss. Perfect for anyone searching for cheesy enchilada recipes or bold vegetarian-friendly Mexican dishes!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 8 ounces cream cheese (softened)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 1.5 cups enchilada sauce (store-bought or homemade)
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 cup sour cream
• 4 tablespoons vegetable oil (for softening tortillas)
• 2 tablespoons cilantro (chopped, for garnish)
• 1 jalapeños (sliced, optional)

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly and set it aside.

Step 2

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux.

Step 3

Gradually add the chicken or vegetable stock to the roux, whisking to ensure no lumps remain. Cook for another 2-3 minutes until the mixture thickens slightly.

Step 4

Stir in the enchilada sauce, cumin powder, chili powder, and paprika. Simmer the sauce for 5 minutes, then remove it from the heat and set it aside.

Step 5

In a mixing bowl, combine the cream cheese, cheddar cheese, and Monterey Jack cheese. Mix until well combined.

Step 6

Heat the vegetable oil in a small skillet over medium heat. Briefly fry each tortilla for 5-10 seconds on each side to soften them. Drain on paper towels.

Step 7

Lay a softened tortilla on a flat surface and add 2-3 tablespoons of the cheese mixture down the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese mixture.

Step 8

Pour the prepared enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle any remaining cheese mixture on top if desired.

Step 9

Cover the baking dish with 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 bubbly and slightly golden.

Step 10

Remove the enchiladas from the oven and let them cool slightly. Top with sour cream, chopped cilantro, and sliced jalapeños if desired.

Step 11

Serve warm and enjoy the bold, cheesy, and zesty flavors of Jacklyn's Crazy Voo Doo Cheese Enchiladas!

Nutrition Facts

Serving size	(2486.9g)

Amount per serving	% Daily Value*
Calories	5215.5

Total Fat 368.0g	0%
Saturated Fat 192.8g	0%
Polyunsaturated Fat g
Cholesterol 870.2mg	0%
Sodium 7479.9mg	0%
Total Carbohydrate 347.0g	0%
Dietary Fiber 47.3g	0%
Total Sugars 36.5g
Protein 178.2g	0%

Vitamin D 48.0IU	0%
Calcium 4176.6mg	0%
Iron 15.9mg	0%
Potassium 2169.3mg	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: 61.2%

Protein: 13.2%

Carbs: 25.6%