DTDinner Table

Cheese Enchiladas (Co-op Batch)

Berkeley Student Cooperative reference doc · Prep 30 minutes · Cook 20 minutes

Per serving: 300 cal · 12 g protein · 26 g carbs · 17 g fat

servings
  • 2 cups oil (≈480 mL) - for softening tortillas
  • 60 corn tortillas (≈1.5 kg) - ≈1.5-1.8 kg
  • 3 lb medium cheddar cheese (≈1.4 kg) - shredded
  • 2 lb Queso Oaxaca (≈900 g) - shredded
  • 4-5 cans enchilada sauce (≈3 kg) - ≈3-4 kg total

Instructions

  1. Heat the oil in a skillet over medium.
  2. Soften each tortilla briefly in the oil; drain.
  3. Fill each tortilla with the cheese mixture and roll tightly.
  4. Place seam-side down in pans.
  5. Cover with enchilada sauce and the remaining cheese.
  6. Bake at 350°F for 15-20 minutes until bubbly.

Notes