Yields: 6 Servings Prep: 10 Mins Cook: 20 Mins

These cheesy roll-ups are great for a hungry crowd or as a savory accompaniment to simple grilled chicken. But don't forget the napkins for the zippy sauce!

Cheese Enchiladas


  • 1 tablespoon vegetable oil
  • 2 cans (8-oz.) tomato sauce
  • 2 cups water
  • 3 tsps. chili powder
  • 1/8 teaspoon salt
  • 12 corn tortillas
  • 1 pound cheddar cheese, grated
  • 1 onion, peeled and chopped


Preheat oven to 400�F.

Heat oil in a skillet and add tomato sauce, water, chili powder and salt. Simmer, stirring occasionally, until hot.

Keep sauce hot, but not boiling and dip each tortilla into sauce for several seconds to soften. Remove from sauce and spread part of cheese and onion evenly down the center (reserve some for the topping). Roll up tortilla and place seam-side down in a shallow dish. Repeat with remaining tortillas.

Top all the tortilla rolls with remaining sauce, cheese and onion. Cover with aluminum foil and bake until cheese is bubbling, about 15 minutes.

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