Traditional Cheese Enchiladas

Prep Time: 25 min  |  Cook Time: 25 min  |  Servings: 9  |  Calories: 504
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Traditional Cheese Enchiladas
Prep Time
25 min
Cook Time
25 min

No fiesta is complete without a hot baked batch of cheesy enchiladas. Make these with Sargento® Shredded 4 Cheese Mexican - Traditional Cut, green chilies, olives and enchilada sauce that are baked together until perfectly melted and served on a bed of shredded lettuce.

  • 6 cups (24 oz.) Sargento® Shredded 4 Cheese Mexican - Traditional Cut, divided
  • 1 small onion, chopped (3/4 cup)
  • 3 to 4 green onions, chopped (3/4 cup)
  • 1 can (4 oz.) chopped green chilies, undrained
  • 1 can (4 oz.) sliced black olives, undrained
  • 2 cans (10 oz. each) mild enchilada sauce, divided
  • 18 (6-inch) corn tortillas, warmed
  • 1/2 head iceberg lettuce, shredded
  1. Set aside 1 cup cheese. In large bowl, combine remaining cheese, onions, chilies and olives with 1 can enchilada sauce; mix well.
  2. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up; place seam-sides down in 2 shallow 11x7-inch baking pans coated with cooking spray. Spoon remaining enchilada sauce over enchiladas; top with reserved cheese.
  3. Bake in preheated 350°F oven 25 minutes or until heated through and cheese is melted. Serve enchiladas over lettuce.

Serving Size 9

Calories 504

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 31.10g 49%
Sat. Fat 15.30g 72%
Mono Unsat. Fat 7.00g
Poly Unsat. Fat 1.40g
Cholesterol 68mg 24%
Sodium 1598mg 65%
Total Carbohydrate 35g 11%
Dietary Fiber 6g 24%
Sugars 0g
Protein 22g
Vitamin A 37RE
Vitamin C 7mg 10%
Calcium 634mg 62%
Iron 5mg 28%