Cheese Enchiladas 4

Course : Enchiladas
Serves: 4
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Ingredients:

12 tortillas corn tortillas
1 cup cheddar cheese -- shredded
1 cup monterey jack cheese -- shredded
1 cup sour cream
1/2 cup onion -- chopped
1 clove garlic -- crushed
1 can tomato sauce -- (8 ounce)
1 can chopped green chilies -- drained, (4 ounce)
1/4 teaspoon ground cumin
1/2 cup cheddar or monterey jack cheese -- shredded
 

Preparation / Directions:

1. Enchiladas: Heat oven to 350F degrees. Prepare Tortillas. Mix 1 cup Cheddar, 1 cup Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/4 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2". 2. Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1/2 cup cheese over tomato mixture. Bake uncovered until cheese is melted and filling is bubbly, about 20 minutes. Notes: Can be frozen before baking.

 

Nutritional Information:

537 Calories (kcal); 32g Total Fat; (52% calories from fat); 21g Protein; 44g Carbohydrate; 80mg Cholesterol; 850mg Sodium


10 Kitchen's say:
  (1 3/4 Stars!)
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