Cheese Enchiladas With Cheese Sauce

Cook at 400 for 15 minutes until edges are slightly brown and cheese sauce is bubbly. Roll each individually and place in a shallow 8 inch square baking dish. Remove from heat and add sour cream and green chilies.

Camila Farah

Pour remaining sauce over enchiladas. Cook uncovered in 350 degree oven until cheese is melted about 20 minutes. Bake covered for about 25 minutes. Put tightly rolled tortillas into baking dish until the dish is full of rolled tortillas. Pour the enchiladas sauce evenly over the tortillas and sprinkle on the remaining 1 cup cheese.

Roll about 2 big spoon fulls of mixture into each tortilla. Drizzle over top of each serving and sprinkle with cilantro. Bake in oven for 20 minutes or until sauce is bubbling. Pour the prepared cheese sauce evenly over the tortillas. In medium sized saucepan over medium heat melt butter.

Garnish with optional chopped parsley and serve warm. For each tortilla add 1 2 cup cheese and 1 tablespoon green onion as filling. Sprinkle with remaining cheese. Four cheese sauce cooking with lucas grated parmesan cheese fontina cheese gorgonzola cheese mascarpone and 8 more everything cheese sauce sweet tea and thyme hot sauce cornstarch evaporated milk freshly ground black pepper and 5 more. Whisk in chicken broth to make a thick sauce.

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Add flour stirring constantly. Mix together sour cream and lime juice. Pour cheese sauce over the top of enchiladas. Add flour stirring constantly. Garnish with optional chopped parsley and serve warm.

Pour cheese sauce over the top of enchiladas. Roll about 2 big spoon fulls of mixture into each tortilla. Pour remaining sauce over enchiladas.