Indulge in the gooey goodness of these three-cheese enchiladas that are filled with a blend of three cheeses and smothered in a savory red enchilada sauce. This classic Mexican dish is perfect for a family dinner or a festive gathering.
Ingredients
- 12 corn tortillas
- 8 oz shredded cheddar cheese
- 8 oz shredded Monterey Jack cheese
- 8 oz shredded queso fresco
- 1 can red enchilada sauce
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Cilantro for garnish
- Sour cream and sliced avocado for serving
Directions
- Preheat the oven to 350°F.
- In a large skillet, sauté the onion and bell pepper until softened.
- Add the garlic, cumin, chili powder, salt, and pepper. Cook for another minute.
- In a bowl, mix together the cheddar, Monterey Jack, and queso fresco cheeses.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable.
- Fill each tortilla with the cheese mixture and a spoonful of the vegetable filling. Roll up and place seam side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with any remaining cheese.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro and serve hot with sour cream and avocado slices.
