Cheese Enchiladas

Ingredients

• 8 corn tortillas
• 1½ cup cheddar cheese, shredded
• 1½ cup Monterey Jack cheese, shredded
• 15 oz red enchilada sauce
• 2 tbsp vegetable oil
• ½ cup onion, diced (optional)
• ¼ cup cilantro, chopped (optional)
• ½ cup sour cream (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, combine shredded cheddar and Monterey Jack cheeses. If using, sauté diced onion until softened.
3. Warm corn tortillas briefly in a lightly oiled skillet or microwave until pliable. Dip each tortilla quickly into the enchilada sauce to coat.
4. Fill each tortilla with about 1/4 cup of the cheese mixture (and cooked onion, if using), then roll tightly and place seam-side down in the prepared baking dish.
5. Pour remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle with any reserved cheese.
6. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
7. Garnish with chopped cilantro and a dollop of sour cream, if desired, before serving.