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Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
4 Servings - 30 min -
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Servings:4  | Calories:1016 | Total Fat:59g  | Chol:128mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 59g
91 %
Sat Fat 30g
150 %
Total Carb 86g
29 %
Fiber 13g
52 %
Sugars 9g
Cholesterol 128mg
43 %
Sodium 1400mg
58 %
Protein 43g
87 %
43% Jack cheese
29% Corn tortillas
16% Others combined
10% Sour cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

Directions : View recipe directions on
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