Ready to serve in 30 minutes, the best cheese enchiladas are made with corn tortillas smothered in red enchilada sauce, filled with plenty of cheese and baked until bubbly. The perfect weeknight meal!
1(8-ounce) blockMonterey Jack cheese, freshly grated
Kosher salt , to taste
Ground black pepper, to taste
Optional toppings: Lettuce, Cilantro, Sliced black olives, Diced tomatoes, Sour cream, etc.
Instructions
Preheat the oven to 350°F.
In a shallow bowl, mix together the enchilada sauce and heavy cream.
Dip 1 corn tortilla into the enchilada sauce, coating both sides. This will soften the tortilla and enhance its flavor. Place open in an 11x7-inch baking dish. Add a small handful of cheese down the center of the tortilla. Roll the tortilla around the cheese and lay seam-side down. Repeat with the remaining tortillas, lining them up tightly together.
Pour any remaining sauce over the top of the enchiladas and sprinkle with any remaining cheese.
Bake in the preheated oven 20 minutes, or until the cheese is melted and bubbly. You can broil the last minute, if desired.
Remove from the oven and let cool a few minutes. Top with desired toppings and serve while hot.
Notes
Cheese: You can also use Mexican style cheese to make it easier, although freshly shredded always tastes best.