I am not a professional chef or photographer, so the images you’ll see are how the meals come out looking as I serve them to my family. Hope that’s ok…
Main Meal: 3 Ingredient Dinner: Cheese Enchiladas Ingredients
- 6 10-inch flour tortillas (if you keep them in the refrigerator like I do, it’s best to set them out a few hours before cooking)
- 2 cups shredded cheese
- 15 oz can enchilada sauce
- Get everything out before beginning
- Preheat oven to 350* F
- Spray a 9 x 13 glass baking dish
- Taking one tortilla at a time, place ¼ cup cheese close to one edge.
- Roll up the tortilla around the cheese, no need to fold in the open ends.
- Place seam-side down in baking dish.
- Repeat until all tortillas are used, but it’s ok if you have leftover cheese.
- Pour the enchilada sauce on top of the rolled up tortillas and sprinkle with any remaining cheese.
- Cover with aluminum foil and place in the oven.
- Check on enchiladas every 15 minutes. You are looking for the cheese to ooze out of the ends and the sauce beginning to bubble.
- When ready, remove from the oven, uncover and let cool for a few minutes.
- 1 enchilada equals
- 235 calories
- 13 g fat
- 22 g carbs
- 1 g sugar
- 9 g protein
- Chili lime rice
- Brown rice
- ½ a lime freshly squeezed
- Chili seasoning to taste
Add protein: I love enchiladas because they are so customizable. If you have any leftover chicken or ground beef (even in the form of a hamburger patty) you can warm that up and wrap it into the tortilla. You can also swap out traditional shredded cheddar cheese for a higher protein cheese like feta.
Add veggies: You could saute some spinach and mushrooms or add onions and corn for a veggie medley.
Prep and serve details: I like to use the ‘double spatula’ method when serving enchiladas. One spatula can make quite a mess as you try to lift the limp and gooey enchiladas from your baking dish.
Other notes: I live in Texas, so I regularly have pre-made enchilada sauce on hand. However, if you don’t have any in your pantry, but if you have tomato sauce instead. Here’s a great recipe for converting your tomato sauce into enchilada sauce.