Cheesy Mexican Enchiladas
A delicious and easy-to-make Mexican dish filled with cheese and wrapped in a tortilla.
Ingredients
- ●8-10 Corn tortillas
- ●1 cup, shredded Monterey Jack cheese
- ●1/2 cup, softened Light cream cheese
- ●1 can (10 oz) Canned enchilada sauce
- ●1 medium Chopped onion
- ●1/4 cup Chopped fresh cilantro
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, melt the cream cheese over medium heat.
- 3
Add the chopped onion and cook until softened, about 3-4 minutes.
- 4
In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
- 5
To assemble the enchiladas, lay a tortilla flat and spoon some of the onion mixture onto the center of the tortilla.
- 6
Roll the tortilla up and place seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- 7
Pour the enchilada sauce over the rolled tortillas and sprinkle with the shredded cheese.
- 8
Cover the dish with aluminum foil and bake for 20 minutes.
- 9
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- 10
Remove from the oven and sprinkle with chopped cilantro. Serve hot.