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30 Minute Cheese Enchiladas

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Quick and delicious cheese enchiladas that are perfect for weeknight dinners.

Ingredients

Scale
  • 8 pieces corn tortillas
  • 2 cups shredded cheese (cheddar and Monterey Jack blend recommended)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1/2 cup sour yogurt (for topping)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1 small onion (finely chopped, optional)
  • 1 medium bell pepper (diced, optional)
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Start by gathering all your ingredients. If you’re adding onions or bell peppers, chop them now and set them aside. Preheat your oven to 375°F (190°C).
  2. In a medium skillet, heat the olive oil over medium heat. If you’re using onion and bell pepper, toss them in and sauté for about 5-7 minutes until they’re tender.
  3. While the veggies are sautéing, heat the corn tortillas until they’re pliable.
  4. On a flat surface, take a tortilla, add sautéed veggies, sprinkle with cheese, and drizzle enchilada sauce. Roll them up tightly and place seam-side down in a baking dish.
  5. Once all tortillas are in the dish, pour remaining enchilada sauce over the top and sprinkle with cheese. Bake for about 15 minutes until the cheese is bubbly.
  6. Remove from the oven, let cool for a couple of minutes, top with sour yogurt and garnish with cilantro. Serve immediately.

Notes

You can store unused enchiladas in an airtight container for up to 3 days. You can also freeze them before baking.

Nutrition

Find it online: https://tashirecipez.com/cheese-enchiladas-in-30-minutes/

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