loveandlemons4.9
Easy Cheese Enchiladas
This cheese enchiladas recipe is a delicious meal that's easy to make on any night of the week. To get ahead, prepare the sauce in advance. It will keep for up to 5 days in the fridge.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●microwave
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
2
If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
3
In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
4
Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
Oaxaca cheese, torn8 ouncesspinach, steamed and chopped*5 ounces
5
Bake, uncovered, for ⏱️ 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.
Nutrition Facts
calories
740 kcal
fat Content
45 g
serving Size
2 enchiladas
fiber Content
11 g
sugar Content
8 g
sodium Content
1785 mg
protein Content
39 g
cholesterol Content
87 mg
carbohydrate Content
49 g
saturated Fat Content
27 g
unsaturated Fat Content
11 g
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