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Cheese Enchiladas for Oamc

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“I needed something to use up some extra cheese and tomato sauce after a long day of cooking. These can be made up and thrown in the freezer for a future meal.”
READY IN:
40mins
SERVES:
8
YIELD:
2 Casseroles
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2".
  2. Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
  3. Freeze.
  4. To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.

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