Cheese Enchiladas
Cheese enchiladas for a weeknight — sausage potato and cheese, chicken and cheese, crispy cheese enchiladas, and cheese enchiladas with a beef sauce.
★ dinner
dinnerSausage Potato and Cheese Enchiladas
A savory take on a classic Mexican dish
- JagerIngredients
- 1 lb pork sausage
- 4 large Red Potatoes
- 1 large onion
- To taste salt
- To taste chili powder
- To taste cumin
- To taste ground black pepper
- 1 can green enchilada sauce
- 1 packages corn tortillas
- 3 clove garlic
- 1 shredded Mexican cheese
Instructions
- 1Dice the potatoes and onions
- 2Now cook off the pork sausage in a pan, toss in minced garlic, hit it with all the spices.
- 3Now let's cook the potatoes and onion in a little oil. Again were gonna hit the vegetables with our spices.
- 4In a bowl mix together the sausage,potatoes, onions and cheese.
- 5Coat the bottom of the baking dish with enchilada sauce.
- 6Use the filling to roll up enchiladas and line the dish. Top with cheese then cover in enchilada sauce. Bake off at 350 for 25-30 minutes.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
dinner
dinner
dinner
dinner
side
lunch
dinner
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Pan Of Enchiladas Feeds The Whole Table
Cheese enchiladas are the kind of dinner you can build from what's already in the fridge — tortillas, a can of sauce, and more shredded cheese than you think you need. They bake up hot and bubbly and nobody at the table asks questions.
Cooks on Pepper reach for these on the nights that got away from them, when the meat needs stretching or the kids want something familiar and the oven can do most of the work.
Every recipe here is a real pan someone made: Sausage Potato and Cheese Enchiladas, Chicken and Cheese Enchiladas, Crispy Cheese Enchiladas, Spinach and Cheese Enchiladas with Green Chile Cream Sauce, and Chorizo Bean and Cheese Enchiladas.
Quick Tips
- 1
Warm the tortillas first
Dip corn tortillas in hot oil or sauce for about 10 seconds each, or microwave a stack wrapped in a damp towel for 30 seconds, so they roll without cracking.
- 2
Sauce the pan bottom
Spread about 1/2 cup of enchilada sauce in the baking dish before you lay in the rolled tortillas so they don't stick or dry out.
- 3
Shred your own cheese
Grate a block of cheddar or Monterey Jack yourself — bagged cheese is coated in starch and won't melt as smooth over a 20 to 25 minute bake.
- 4
Rest before serving
Let the pan sit 5 to 10 minutes out of the oven so the cheese sets up and the enchiladas lift out whole instead of sliding apart.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
