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Cheese Enchiladas

Cheese Enchiladas
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Cheese Enchiladas are a warm, comforting Mexican-inspired dish featuring melty cheddar and Monterey Jack cheese wrapped in soft corn tortillas, smothered in vibrant enchilada sauce, and baked to bubbly perfection. Ready in under 30 minutes, this quick and easy recipe is perfect for busy weeknights, family meals, or casual gatherings. Customizable for dietary preferences and spice levels, it’s a flavorful crowd-pleaser that combines simple ingredients into a hearty, satisfying meal.

Ingredients

Scale

Main Ingredients

  • 8 corn tortillas
  • 2 cups shredded cheese (blend of cheddar and Monterey Jack)
  • 1 cup enchilada sauce (homemade or store-bought)
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder or 2 cloves fresh garlic minced
  • 1 tablespoon olive oil or butter

Optional Garnishes and Add-Ins

  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)
  • Cooked shredded chicken or ground beef (for added protein)
  • Diced jalapeños or chipotle peppers (to spice it up)
  • Spinach or kale (for added greens)
  • Alternate cheeses such as queso fresco or feta (for variation)
  • Vegan cheese and vegetable-based enchilada sauce (for dairy-free/vegan version)

Instructions

  1. Prepare the Sauce: Warm your enchilada sauce in a skillet over medium heat, stirring occasionally to prevent burning and allow flavors to develop. For homemade sauce, combine tomato paste, chili powder, cumin, garlic powder, onion powder, broth, and a pinch of salt.
  2. Soften the Tortillas: Lightly fry the corn tortillas in a hot skillet with olive oil or butter for about 10 seconds on each side to make them flexible and prevent cracking when rolling.
  3. Assemble the Enchiladas: Dip each softened tortilla in the warm enchilada sauce, then spoon a generous amount of shredded cheese and chopped onions onto the center. Roll the tortilla tightly and place it seam side down in a baking dish.
  4. Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle extra shredded cheese on top for a golden, bubbly crust. Bake uncovered at 375°F (190°C) for about 15 minutes, or until the cheese is fully melted and sauce is bubbly.
  5. Garnish and Serve: Let the enchiladas rest for a few minutes after removing from the oven. Garnish with fresh chopped cilantro and a dollop of sour cream if desired. Serve warm and enjoy!

Notes

  • Warm tortillas to prevent breaking when rolling.
  • Combine two or more cheeses for better melt and flavor balance.
  • Pat excess moisture from sliced onions or vegetables to avoid soggy filling.
  • Coat each tortilla liberally with sauce for moist and flavorful enchiladas.
  • Leave space between enchiladas in the baking dish for even heating.

Nutrition

Keywords: cheese enchiladas, Mexican recipe, quick enchiladas, cheesy Mexican dish, easy enchiladas, weeknight dinner, Tex-Mex

Find it online: https://lillysplate.com/cheese-enchiladas/