Easy Cheese Enchilada Recipe Food Network

August 16, 2023 Post a Comment

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Super Easy Cheese Enchiladas Recipe Only 3 Ingredients! from thenovicechefblog.com

Description

This easy cheese enchilada recipe from Food Network is perfect for busy weeknights. It only requires a few ingredients and takes less than an hour to prepare and cook. The enchiladas are filled with gooey melted cheese, wrapped in soft tortillas, and smothered in a tangy tomato and chili sauce. It's a crowd-pleasing dish that is sure to become a family favorite.

Prep Time

The preparation time for this recipe is around 20 minutes.

Cook Time

The cooking time for this recipe is around 30 minutes.

Ingredients

For the enchiladas:

10-12 corn tortillas
1 pound of shredded cheddar cheese
1/4 cup of vegetable oil

For the sauce:

1 can of tomato sauce (15 ounces)
1 can of diced green chilies (4 ounces)
1/4 cup of water
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste

Equipment

Baking dish (9x13 inch)
Skillet or saucepan
Bowl
Whisk
Aluminum foil

Method

1. Preheat your oven to 375°F. 2. In a skillet, heat the vegetable oil over medium-high heat. 3. Fry the tortillas in the hot oil for about 10 seconds on each side, or until they become pliable. Remove them from the skillet and place them on a paper towel-lined plate to drain. 4. In a bowl, mix together the shredded cheese and 1/4 cup of the tomato sauce. 5. Place about 2 tablespoons of the cheese mixture onto each tortilla and roll them up. Place them seam-side down in a baking dish. 6. In a saucepan, combine the remaining tomato sauce, diced green chilies, water, garlic powder, onion powder, salt, and pepper. Whisk the ingredients until they are well combined. 7. Pour the sauce over the enchiladas, making sure to cover them completely. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. 9. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted and bubbly. 10. Serve the enchiladas hot with your favorite toppings, such as sour cream, chopped cilantro, or sliced avocado.

Notes

This recipe can easily be customized by adding your favorite ingredients to the filling, such as cooked chicken, black beans, or sautéed onions and peppers.

Nutrition Info

This recipe makes 10-12 enchiladas. The nutrition information per serving (1 enchilada) is as follows: Calories: 280 Fat: 18g Saturated Fat: 8g Cholesterol: 40mg Sodium: 590mg Carbohydrates: 17g Fiber: 3g Sugar: 3g Protein: 12g

Recipes FAQ

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditionally used in enchiladas, you can use flour tortillas if you prefer. Just keep in mind that they may not hold up as well during baking.

Can I make these enchiladas ahead of time?

Yes, these enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just be sure to cover them tightly with plastic wrap or aluminum foil.

Can I freeze these enchiladas?

Yes, these enchiladas can be frozen before or after baking. To freeze before baking, assemble the enchiladas and cover them tightly with plastic wrap and aluminum foil. To freeze after baking, let the enchiladas cool completely, then wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months.

Recipe Tips

- If you don't have a skillet, you can heat the tortillas in the microwave for a few seconds on each side instead. - To prevent the enchiladas from sticking to the baking dish, you can spray the dish with cooking spray or lightly grease it with oil. - If the sauce is too thick, you can add a little more water to thin it out. - Make sure to let the enchiladas cool for a few minutes before serving to prevent the cheese from oozing out.