Cheese Enchiladas Vegetarianmeatless Recipes

EASY CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
• Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
• Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
• Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Warm corn tortillas on a hot skillet for a few seconds on each side.
• Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
• Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
• Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
• Serve with a side of Mexican Rice.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHEESE ENCHILADAS (VEGETARIAN/MEATLESS)

Steps:

• Preheat oven to 350 degrees.
• Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
• Moisten tortillas and warm slightly in the microwave or oven. Spoon some of the cheese mixture down center of each tortilla. Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
• Mix tomato sauce, bell pepper, cayenne pepper and cumin. Spoon tomato mixture lengthwise down center of each enchilada.
• Sprinkle remaining 1/2 cup cheese over tomato mixture. You can freeze them at this point or bake immediately. If frozen, thaw before baking.
• Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.

3 CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
• Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
• Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
• Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
• Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.