Quick and Easy Cheese Enchiladas Recipe

Quick and Easy Cheese Enchiladas Recipe[yields]

This enchilada recipe is so fast and so tasty, it would be a crime to not share it with you. Just plain ole cheese enchiladas, made with smaller corn tortillas instead of flour, with a simple sauce thickened with sour cream, never tasted so good. I usually combine two cheeses for plain enchiladas, here mixed with some fresh goat cheese. You can also substitute soy cheese and imitation sour cream for the dairy version and omit the goat cheese if serving vegans. Serve with a side of refried beans, some guacamole, lots of shredded iceberg lettuce, and even some chunky tomato salsa. Pray for leftovers.

Beth Hensperger

Beth Hensperger is the author of over twenty-two cookbooks, including the James Beard Book Award winner The Bread Bible, and the best-selling Not Your Mother’s Slow Cooker Cookbook series. Also from The Harvard Common Press are The Bread Lover’s Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads..

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