Ingredients
12 small corn tortillas
3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
2 cups enchilada sauce (store-bought or homemade)
1 small onion, finely diced
2 tablespoons vegetable oil (for warming tortillas)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, for serving (optional)
Sliced jalapeños or avocado (optional)
Execution
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a large baking dish with non-stick spray or a light coating of oil.
Warm the Tortillas:
In a skillet, heat the vegetable oil over medium heat. Warm each tortilla for about 15 seconds per side to make them more pliable. This prevents the tortillas from tearing when rolled.
Prepare the Filling:
In a bowl, combine 2 1/2 cups of shredded cheese, diced onion, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Mix well to evenly distribute the seasoning.
Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of the baking dish. Lay out a tortilla, spoon 2-3 tablespoons of the cheese mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded cheese on top.
Bake:
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and the enchiladas are heated through.
Remove from the oven and let the enchiladas sit for a few minutes. Garnish with fresh cilantro and serve with sour cream, jalapeños, or avocado slices if desired.
Additional tips
- Add Protein:
Want a heartier dish? Add shredded chicken, ground beef, or black beans to the cheese mixture for a protein-packed version. - Spice It Up:
For an extra kick, mix some diced jalapeños or a few dashes of hot sauce into the cheese filling or sauce. - Different Sauces:
While red enchilada sauce is traditional, you can switch it up with green enchilada sauce or even a creamy white sauce for a different flavor profile. - Vegetarian-Friendly:
For a fully vegetarian meal, add sautéed vegetables like bell peppers, zucchini, or spinach to the filling.
