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Three Cheese Enchiladas

Three Cheese Enchiladas prepared dish

These three-cheese enchiladas are rich, creamy, comforting, and full of authentic Mexican flavor. Soft tortillas wrapped around a warm blend of cheddar, Monterey Jack, and queso fresco, all baked in a smooth enchilada sauce. Perfect for a quick weeknight dinner or a family-style weekend meal.

This recipe is Mexican style, dinner, scaled for 6 servings, with 17 min prep and 25 min cook.

Prep: 17 min · Cook: 25 min · Total: 42 min · Serves: 6

Quick cooking notes

  • Core ingredients include ground cumin, vegetable oil (for softening tortillas), monterey jack cheese (shredded), cheddar cheese (shredded).
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 5 g ground cumin
  • 10 g vegetable oil (for softening tortillas)
  • 120 g monterey jack cheese (shredded)
  • 120 g cheddar cheese (shredded)
  • 5 g fresh cilantro (optional garnish)
  • 5 g onion powder
  • 6 unit corn tortillas
  • 60 g sour cream
  • 350 g enchilada sauce
  • 5 g garlic powder
  • 100 g queso fresco (crumbled)

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl, combine Cheddar, Monterey Jack, Queso Fresco, Sour Cream, Cumin, Garlic Powder, and Onion Powder. Mix until evenly blended.
  3. Lightly warm each tortilla in a pan with a small amount of Vegetable Oil until soft and pliable.
  4. Add 2–3 tablespoons of the cheese mixture to each tortilla.
  5. Roll tightly and place seam-side down in a baking dish.
  6. Pour the Enchilada Sauce evenly over the top.
  7. Sprinkle with a little extra cheese if desired.
  8. Bake for 20–25 minutes, until the cheese is melted and bubbly.
  9. Garnish with Fresh Cilantro and serve warm.

Nutrition (per serving)

  • Calories: 295
  • Protein: 13 g
  • Fat: 17 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 630 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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