DTDinner Table

Cheese Enchiladas

Berkeley Student Cooperative reference doc · Prep 15 minutes · Cook 20 minutes

Per serving: 600 cal · 24 g protein · 52 g carbs · 34 g fat

servings
  • ¼ cup oil (≈60 mL) - for softening tortillas
  • 12 corn tortillas
  • 10 oz medium cheddar cheese (≈283 g) - shredded
  • 6 oz Queso Oaxaca (≈170 g) - shredded
  • 1 can enchilada sauce - 28 oz

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 a 9x13 pan.
  5. Cover with enchilada sauce and the remaining cheese.
  6. Bake at 350°F for 15-20 minutes until bubbly.

Notes