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Kids Connection & Dayshawn’s Enchiladas

Chef Dayshawn’s Cheese Enchiladas


TIME: Prep: 25 min. Bake: 25 min.


  • 2 cans (15 ounces each) tomato sauce
  • 1-1/3 cups water
  • ¼ Cup Orange juice
  • 2 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 16 flour tortillas (8 inches), warmed
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
  • 2 medium onions, finely chopped
  • ½ cup Spinach, thinly sliced
  • 1 cup (8 ounces) sour cream
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Cilantro, lime wedges, lime wedges, & lime zest to garnish.


  1. In a large saucepan, combine the first three ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.  Set aside and allow to cool.
  2.  In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, chili powder, garlic, oregano, cumin, salt and pepper.
  3. Dip the tortilla in the Tomato mixture coating both sides.
  4. Place about 1/3 cup of the cheese mixture down the center of each tortilla.
  5. Roll up and place seam side down right next to each other into a greased 13-in. x 9-in. baking dish. Pour remaining sauce and remaining cheese over top.
  6. Bake, uncovered, at 350° for 15 minutes or until cheese is melted. Garnish with cilantro, lime zest, and lime wedge if desired.
  7. Enjoy!

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