I Heart Naptime · by Jamielyn Nye★ 5.0 (19)
Cheese Enchiladas
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 19%
CARBS 9G17% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 15G66% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with cheese and baked in red enchilada sauce until bubbly. This quick vegetarian main is rich, comforting, and ready in 30 minutes.
mainmexican🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on I Heart Naptime →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (15-ounce) can red enchilada sauce (, or homemade if you have the time )
- 1/4 cup heavy cream (, or sour cream)
- 12 white corn tortillas
- 1 (8-ounce) block cheddar cheese (, freshly grated)
- 1 (8-ounce) block Monterey Jack cheese (, freshly grated)
- Kosher salt (, to taste)
- Ground black pepper (, to taste)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 19%
CARBS 9G17% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 15G66% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 541mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 36mg
- Calcium
- 272mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.