Cheese Enchiladas
Easy to prepare and utterly satisfying, these homemade cheese enchiladas are a family-friendly dinner or a crowd-pleasing dish for any occasion!
Ingredients
- 1 (10 ounce) can enchilada sauce
- 10-12 corn tortillas
- 2 1/2 cups shredded Mexican cheese, divided
- 8 ounces Oaxaca cheese, crumbled
- 1 (15 ounce) can black beans, drained and rinsed (optional)
- 1 small white onion, finely diced
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- fresh cilantro, for garnish
Directions
- 1
Preheat the oven to 350°F. Spread about 1/3 of the enchilada sauce in the bottom of a 9x13-inch baking dish. Set aside.
- 2
Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds until soft and pliable. Set aside.
- 3
In a large bowl, mix 2 cups of shredded Mexican cheese, Oaxaca cheese, black beans (if using), diced onion, sour cream, salt, pepper, garlic powder, and cumin. Stir until well combined.
- 4
Fill the tortillas with a few tablespoons of the cheese filling. Roll them up and nestle them in the baking dish.
- 5
Pour the remaining enchilada sauce evenly over the top and sprinkle the rest of the shredded cheese over the sauce.
- 6
Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and bubbly.
- 7
Let the dish cool for 10 minutes before serving with fresh cilantro. Enjoy!