30 Minute Cheese Enchiladas
Deliciously gooey and flavorful cheese enchiladas perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 pieces corn tortillas (Can substitute with flour tortillas.)
- 2 cups shredded cheese (Blend of cheddar and Monterey Jack recommended.)
- 1 cup enchilada sauce (Store-bought or homemade.)
- 1/2 cup sour yogurt (For a creamy topping.)
- 1/4 cup chopped fresh cilantro (For garnish.)
- 1 small onion (Finely chopped, optional.)
- 1 medium bell pepper (Diced, optional.)
- 1 tablespoon olive oil (For sautéing.)
Instructions
- Start by gathering all your delicious ingredients. Preheat your oven to 375°F (190°C) and get your baking dish ready.
- In a medium skillet, heat the olive oil over medium heat. Toss in the onion and bell pepper, sautéing for about 4-5 minutes until soft.
- To avoid cracks, warm up your corn tortillas for a few seconds in the microwave or on a hot skillet.
- Grab a tortilla, add a spoonful of sautéed vegetables, top with shredded cheese, and roll it up tightly.
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle any remaining cheese on top. Bake for 15-20 minutes.
- Once baked, take your enchiladas out of the oven and let them cool for a few minutes. Serve warm with sour yogurt and fresh cilantro.
Notes
Pair with a refreshing side salad, black beans, or guacamole. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 40mg
Find it online: https://pennykitchenz.com/30-minute-cheese-enchiladas/