Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Yield: Serves: 5
- 75 people call this recipe a favorite
- Rating: (0 ratings)
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Chile Con Queso Enchiladas
Ingredients
- 10 (6-inch) corn tortillas
- Vegetable oil
- 1/4 cup finely chopped onion
- 2 medium tomatoes, peeled, seeded and finely chopped
- 3 cups (12 oz.) Sargento® Bistro® Blends Shredded Taco Cheese or Sargento® Fancy Shredded Sharp Cheddar Cheese, divided
- 1 can (10 oz.) enchilada sauce
Directions
- Fry tortillas, one at a time, in hot oil until softened, about 3 to 5 seconds. Drain tortillas on paper towels.
- Spoon 1 teaspoon onion and 1 tablespoon tomato down center of each tortilla; top with 2 tablespoons cheese. Roll up each tortilla; place seam-side down in greased 13x9-inch baking dish.
- Spoon enchilada sauce over tortillas; sprinkle with remaining cheese. Cover and bake in preheated 350°F oven 25 minutes or until heated through.
