Cheese enchiladas recipe

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A simple cheese enchiladas recipe, easy to do and great as a starter or main dish. Serve with guacamole sauce, sour cream, freshly chopped coriander and iceburg lettuce.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4 


3 Tbsp peanut oil
12 corn tortillas

1 medium onion, finely chopped
1 clove of garlic, minced
1 cup of mild salsa (to make your own see the recipe below)
3 Tbsp of tomato paste dissolved in 1 cup of water
1 cup of roasted canned tomatoes (chopped, crushed and then roasted)

1 - 2 Tbsp olive oil (for covering the bottom of the pan)
1 lb of mild yellow cheese, grated (jack cheese, longhorn, mild cheddar, or similar)

To garnish
1/s cup chopped coriander
1 cup of sour cream
1/2 iceberg lettuce, dressed with vinegar and salt


Preheat oven to 350 degrees F.

Cook the corn tortillas
In a large frying pan over high heat add 3 Tbsp of peanut oil. When the oil is hot, add a tortilla to the pan and cook for 2-3 seconds. Lift the tortilla up using a spatula, place another tortilla in the pan and then place the cooked tortilla on top of it. In 2 to 3 seconds lift the 2 tortillas, place another tortilla in the pan and then place the cooked tortillas on top. Repeat the process until all tortillas have been cooked, adding more oil as needed. When finished, lay each tortilla on paper towel to get rid of any excess fat.

In a saucepan or frying pan over medium heat add 2 Tbsp peanut or vegetable oil and cook the chopped onion and garlic until the onion turns translucent (add the garlic towards the end as it cookes much faster). Remove from heat and add 1 cup of cooked salsa, the tomato paste dissolved in water and the 1 cup of crushed, roasted canned tomatoes. Taste and adjust with sugar if too sour.

Put some olive oil on the bottom of a large oven safe pan. Take a tortilla, lightly sprinkle with grated cheese, roll it up and place it in the pan. Repeat the procedure for all tortillas. Add the cheese and tomato sauce on top of the tortillas, making sure that all tortillas are covered with it. Sprinkle the remaining cheese evenly on top of the tortillas. Put the pan in the preheated oven for 10 minutes, until the cheese is melted.

To serve, garnish with the chopped coriander and sour cream. Serve with iceberg lettuce, and guacamole.

Notes and tips

The process of cooking the tortillas will result in softening them and enhancing their flavor.

Home made roasted tomatoes recipe


Fresh ripe tomatoes, washed, stem removed and cut in half
Garlic, grated or pureed (optional)
Some olive oil
Salt and black pepper

Place the tomatoes flat side facing up in an oven pan, bottom covered with aluminum foil. Drizzle some olive oil on top of the tomatoes and season with salt and pepper. (If using garlic, mix the garlic with the olive oil and then use). Place in the oven and bake at 200 F for 6 to 8 hours until the tomatoes have shrinked but still retain their size. Cool down and put in glass jars. Roasted tomatoes can be refrigerated for up to 8 weeks. Regarding the quantity of ingredients, you can use as much tomatoes as you like, adjusting the rest of the ingredients accordingly.

Homemade salsa recipe


2 tablespoons vegetable oil
1 can (400 g) of tomatoes, chopped (with juice)
1 or 2 roasted green chillies (adjust quantity to taste)
1 medium onion, finely chopped
1 tsp red wine vinegar
Salt, to taste
1/3 cup chopped coriander

In a frying pan over medium to high heat add the vegetable oil, the tomatoes, the onion, the green chilies and vinegar, bring to a boil and simmer covered for about 1 hour, stirring once or twice. Uncover and cook for an additional 15-30 minutes, until the salsa has the right consistency. Taste and adjust with salt, add the chopped coriander and stir until well combined. This will result in about 2 cups of salsa.

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