30 Minute Cheese Enchiladas
Quick and comforting cheese enchiladas filled with a blend of cheddar and Monterey Jack cheese, topped with fresh cilantro and sour yogurt, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 pieces corn tortillas Can substitute with flour tortillas.
- 2 cups shredded cheese Blend of cheddar and Monterey Jack is recommended.
- 1 cup enchilada sauce Store-bought or homemade.
- 1/2 cup sour yogurt For a creamy topping.
- 1/4 cup chopped fresh cilantro For garnish.
- 1 small onion Finely chopped, optional.
- 1 medium bell pepper Diced, optional.
- 1 tablespoon olive oil For sautéing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). While it heats, chop your onion and bell pepper if you’re using them.
Sautéing
- In a large skillet over medium heat, drizzle a bit of olive oil. Add your chopped onion and bell pepper, sauté until they’re softened, about 5 minutes.
Heating Tortillas
- In a separate pan, warm the tortillas briefly on low heat, making them pliable for rolling. Wrap in a clean kitchen towel to keep warm.
Assembling the Enchiladas
- Take each tortilla, sprinkle a generous amount of shredded cheese in the center, and add some of the sautéed veggies if using. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with remaining tortillas.
Baking
- Pour the enchilada sauce evenly over the rolled tortillas and sprinkle any remaining cheese on top. Bake in the preheated oven for around 15-20 minutes or until the cheese is bubbly and golden.
Serving
- Remove from the oven and top with a dollop of sour yogurt and a sprinkle of fresh cilantro. Serve hot!
Notes
Storage: Can store leftovers in an airtight container in the fridge for 3-4 days or freeze for a month. Reheat in the oven or microwave.