Weeknight Cheese Enchiladas


  • 3 1/2 cups red enchilada sauce
  • Corn oil, for frying
  • 24 small corn tortillas, plus more if any break
  • 3 cups Monterrey Jack cheese, shredded
  • 1/2 cup queso fresco, crumbled
  • 1/2 cup scallions, chopped
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges, for garnish


  1. Preheat the oven to 350°F.
  2. Spoon a thin layer of enchilada sauce into the bottom of a 9x12-inch aking dish.
  3. Pour about a 1/2 inch of corn oil into a large, deep skillet over medium-high heat. When hot (but not smoking), cook the tortillas, one at a time, until pliable. This should take only about 10 seconds. Add more corn oil as needed and drain the tortillas well on paper towels.
  4. Place a heaping tablespoon of Monterrey Jack cheese in the center of each tortilla. Roll the tortilla tightly and place the enchilada seam-side down in the prepared baking dish. It's okay to pack them in tightly.
  5. Pour more sauce over the top of the enchiladas until they are covered about halfway. Put the enchiladas in the oven and bake for 25-30 minutes, or until the sauce has started to bubble.
  6. Take the enchiladas out of the oven and sprinkle them with the queso fresco, callions, and fresh cilantro.
  7. Serve the enchiladas with lime wedges, Spanish rice, and more sauce (heated) on the side.

Recipe by Michelle Rittler | Taste As You Go // Adapted from How to Cook Everything, 10th Anniversary Edition

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