Cheese Enchiladas

Cheese Enchiladas

MNMS

"Quick and easy cheese enchiladas!"
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Ingredients

50 m servings 310 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 78
  1. 116 Ratings

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Most helpful positive review

I rated this 5 stars with these changes. (some at other's suggestions): - add 1 can diced green chiles - add 1/2 packet of taco seasoning (may eliminate creole seasoning) - add 1 4oz can toma...

Most helpful critical review

This recipe is easy and quick. I reccomend using taco seasoning with a little hot sauce mixed into the tomato paste and sauce mixture. Make sure that you throughly coat each tortilla with the ...

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Least positive
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I rated this 5 stars with these changes. (some at other's suggestions): - add 1 can diced green chiles - add 1/2 packet of taco seasoning (may eliminate creole seasoning) - add 1 4oz can toma...

I omitted the mushrooms and used canned enchilada sauce instead of the tomato sauce mixture. Excellent recipe!

Yummy! Followed others' suggestions: taco seasoning, fresh sauteed mushrooms, and well over double the cheese called for. It just takes a minute to grate the cheese, and blocks of cheese are typ...

Finally! This is the third Enchilada recipe I've tried from this site and the only one that EVERYONE loved! I couldn't find the creole seasonings at my grocery store, so as another reviewer su...

I took the advice of others, and modified this, which is why its 5 stars. I absolutely love this recipe! I used 1/2 packet taco seasoning rather than creole. I also omitted the mushrooms & ol...

super delicious recipe! My husband and I really loved these enchiladas. We made a few adjustments to the original recipe, like using canned red enchilada sauce vs. making our own and using flo...

This recipe is easy and quick. I reccomend using taco seasoning with a little hot sauce mixed into the tomato paste and sauce mixture. Make sure that you throughly coat each tortilla with the ...

This is a nice, easy recipe and cheap to make! I omitted the olives and mushrooms in hopes of trying to make a more traditional enchilada. I used low-fat cheddar cheese which worked out great!...

I liked this recipe but added a few changes. I use canned enchilada sauce but thicken it by by stirring equal parts flour and butter (usually a Tablespoon each per can of sauce)over medium heat ...

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