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.
Servings:4 | Calories:1016 | Total Fat:59g | Chol:128mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 59g
Sat Fat 30g
Total Carb 86g
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 simplyrecipes.com