Easy cheese enchiladas recipe

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Cheese enchiladas is one of the many enchilada variations, delicious and easy to make. Corn tortillas are first fried to soften up, then filled with cheese, topped with a tomato based sauce and baked in the oven for 10 minutes until the cheese melts. Cheese enchiladas are served with sour cream, salsa and guacamole and are a perfect main dish or appetizer.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4 


Peanut or canola oil
12 corn tortillas

For the enchilada filling
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (ready made or see recipe below)
3 Tbsp tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)

Olive oil
1 lb mild cheddar, jack or similar type of cheese, grated

For serving
A bunch of cilantro
1 cup sour cream
2 cups of Guacamole
Iceberg lettuce, vinegar and salt


Preheat oven to 350 degrees F.

Brown the tortillas
In a large frying pan over high heat add 3 Tbsp of the peanut oil. Add a tortilla to the pan and cook for 2-3 seconds on one side. Lift the tortilla up using a spatula, place another tortilla on the pan and place cooked tortilla on top of it. Repeat the process with the remaining tortillas, adding more oil as needed. Remove tortillas from the pan and place on paper towels, one by one, to absorb excess oil.

Make the enchilada filling
In the same pan add the onion first and later the garlic and saute for several minutes, until soft and transluscent. Turn the heat off and add the salsa, the tomato paste and the water. Stir well to dissolve the tomato paste. Add the canned tomatoes and stir well to combine. Taste and adjust with salt to taste (add a pinch of sugar if the sauce is too vinegary).

Assemble and bake the enchiladas
Oil the bottom of a large casserole dish with olive oil. Place a tortilla on a place and cover 2/3 of it lightly with the shredded cheese. Roll up the tortilla and place it in the casserole pan, seam side down. Repeat with the remaining tortillas, placing them one next to the other.

Pour the enchilada sauce over the enchiladas, making sure that the sauce is evenly distributed and all of them are covered with it. Top with the remaining cheese. Bake in the oven for 10 to 12 minutes, or until the cheese melts and starts to brown.

Roughly chop the iceberg lettuce in large chunks, then place it into a large bowl. Dress with vinegar and season with salt.

Serve enchiladas garnished with a few sprigs of cilantro together with sour cream, guacamole and the iceberg lettuce.

Notes and tips

Homemade salsa for enchiladas


2 cups canned tomatoes
A few green chiles, roasted (adjust quantity to taste)
1 medium onion, finely chopped
A bunch of cilantro, finely chopped
4 Tbsp vegetable oil
1 Tbsp white wine vinegar
Salt to taste


Cook tomatoes in a pot over medium low heat for 15 to 20 minutes. Remove from the heat and stir in the remaining ingredients. Allow to cool and chill.
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