Easy Cheesy Enchiladas

Name: Easy Cheesy Enchiladas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 5 tablespoons oil, divided; 1 medium onion, chopped; 2 cloves garlic, finely chopped; salt, to taste; freshly ground black pepper, to taste; 2 teaspoons chili powder; 1 teaspoon cumin; 1 (14-ounce) can fire-roasted crushed tomatoes; 1/2 cup chicken or beef stock; 12 corn tortillas; 4 scallions, chopped; 3 tablespoons cilantro leaves, finely chopped; 4 cups Monterey Jack cheese, shredded, divided

Cheesy Dinner Easy

Time: 35 minutes

Yield: 12 servings

About

Easy Cheesy Enchiladas will surely satisfy your Mexican food cravings! They’re ready in just 35 minutes, so you’ll want to have this recipe on repeat throughout the week. This dish is packed with flavors like tender chicken, fire-roasted crushed tomatoes, and melty cheese. These enchiladas are baked until they’re perfectly crispy and brown. Make Easy Cheesy Enchiladas and you’ll be adding a new staple Mexican dish to your cookbook!

Ingredients

5 tablespoons oil, divided
1 medium onion, chopped
2 cloves garlic, finely chopped
salt, to taste
freshly ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon cumin
1 (14-ounce) can fire-roasted crushed tomatoes
1/2 cup chicken or beef stock
12 corn tortillas
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups Monterey Jack cheese, shredded, divided

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Heat 2 tablespoons of the oil in a small pot over medium heat.

Step 3 -Add the onions and the garlic and sauté until tender, about 7-8 minutes.

Step 4 -Season with the salt, the pepper, the chili powder, and the cumin.

Step 5 -Add the fire-roasted tomatoes and their juices and the chicken stock.

Step 6 -Bring the stock mixture to a boil, then reduce heat to low.

Step 7 -Simmer the stock mixture for 10 minutes.

Step 8 -Place a skillet over medium heat on the stovetop.

Step 9 -Add the remaining oil.

Step 10 -Using tongs, soften each tortilla for 15 seconds on each side in the warm oil.

Step 11 -Shake off any excess oil, then transfer the tortillas to a plate covered with paper towels. Repeat this process with the rest of the tortillas.

Step 12 -In a bowl, combine the scallions, the cilantro, and 3 cups of the Monterey Jack cheese.

Step 13 -Fill each of the tortilla with about 1/4 cup of the cheese mixture and roll it up.

Step 14 -Set the rolled tortillas in a row in a baking dish.

Step 15 -When all the tortillas have been rolled, ladle the sauce mixture evenly over the dish.

Step 16 -Top with the remaining 1 cup of the cheese.

Step 17 -Bake until bubbly and brown on top, about 15 minutes.

Step 18 -Serve.

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