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Cheese Enchiladas

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Easy cheese enchiladas filled with plenty of freshly shredded cheese and smothered in rich enchilada sauce. Heavy cream adds an optional extra layer of creamy decadence.

Ingredients

  • 1¼ cups enchilada sauce
  • 5 cups cheese (freshly shredded Pepper Jack, Monterey Jack, Cheddar, or Colby Jack)
  • 8 8-inch flour tortillas
  • ½ cup heavy whipping cream

Instructions

  1. Preheat oven to 350°F.
  2. Grease a 9×13-inch baking dish. Spread ¼ cup enchilada sauce evenly over the bottom of the dish.
  3. Place shredded cheese in the center of each tortilla.
  4. Fold each tortilla over the filling and roll tightly. Arrange seam-side down in the prepared baking dish.
  5. For extra richness, stir the heavy whipping cream into the remaining enchilada sauce. Pour the sauce generously over the enchiladas and top with the remaining shredded cheese.
  6. Bake for 20–25 minutes, until the cheese is melted and bubbly and the tortillas are slightly crisp and browned around the edges.

Notes

  • Use Pepper Jack for a spicier filling or Monterey Jack, Cheddar, or Colby Jack for a milder flavor.
  • Freshly shredded cheese melts more smoothly than pre-shredded cheese.
  • The heavy whipping cream can be omitted for a lighter version.
  • Serve hot with your favorite Mexican-inspired toppings or sides.

Nutrition

Find it online: https://yumfamilyrecipes.com/cheese-enchiladas/