Randy Chandler
Cheese enchiladas are a delicious, family-friendly meal that can be made in just 30 minutes. They are versatile and can be tailored to your taste—you can add beans, meat, or roasted vegetables, and experiment with different spices and types of cheese. The key to a great enchilada is a generous filling and a tasty sauce. They are best served hot with your favourite toppings and sides.
| Characteristics | Values |
|---|---|
| Ingredients | Cheese, tortillas, tomato sauce/paste, Creole-style seasoning, onion, olives, mushrooms, vegetable oil, flour, spices, toppings |
| Variations | Beans, chicken, beef, roasted vegetables, spinach, chillies, rice, sour cream, guacamole, green onion, avocado, black olives, diced tomatoes, jalapenos, pico de gallo, salsa, cotija cheese, queso fresco, lettuce, cilantro, red onion, cucumber, black beans, cilantro lime rice |
| Cookware | Baking dish, saucepan, medium bowl, casserole dish |
| Cooking Method | Baked |
| Cooking Time | 20-30 minutes |
| Storage | Can be refrigerated for 2-4 days or frozen for 2-3 months |
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What You'll Learn
Choosing your cheese
Cheese enchiladas are versatile, and you can use any cheese you like. You can use leftover cheese from your refrigerator, or buy a blend of shredded cheese.
If you want to shred the cheese yourself, a Mexican blend of sharp cheddar, Colby, and Monterey Jack cheese is a good option. This blend will melt and stretch, giving you that authentic, restaurant-style cheese enchilada experience. You could also add some pepper jack, as in this recipe, or choose a pre-shredded Mexican blend.
If you want to make your enchiladas extra melty and cheesy, it's best to shred the cheese yourself. You could also add some cream cheese or cottage cheese to the filling, though this is not to everyone's taste.
For a healthier option, you can use low-fat cheese, or add some vegetables or beans to your enchiladas to reduce the overall cheese content.
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Preparing the sauce
To make a spicy sauce, add some chilli powder, cumin, garlic, and oregano. If you like your food hot, add a pinch of cayenne pepper or sliced jalapeno. You can also add onion powder to lend an onion flavour without having to chop onions.
Heat some vegetable oil in a saucepan over medium heat, then whisk in flour and cook for 1 minute. Next, add your seasonings and spices and continue to whisk until they are toasted and fragrant, which should take 1-2 minutes.
Once your sauce is ready, dip each tortilla in the sauce until soft, then place it in a greased baking dish. You can also pour some sauce onto a plate, spread it around, and then place the tortilla on top, turning it over to spread the sauce. This method may use up more sauce, but it can be easier and prevent the tortillas from tearing.
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Filling the tortillas
Filling and rolling the tortillas is a simple process, but there are a few tricks to ensure the best results. First, warm your tortillas in the microwave or oven. Keep the tortillas you are not working with wrapped in a damp paper towel to prevent them from drying out. Work with one tortilla at a time, filling it with cheese and any other desired ingredients, such as onions, olives, mushrooms, or meat. You can also add a couple of tablespoons of beans or a teaspoon of chopped green chiles to the centre of each tortilla before adding the cheese. If you want to add meat, you can cook and shred chicken thighs or a chicken breast, or use ground beef seasoned with taco seasoning.
Next, roll the tortilla snugly and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas until the dish is full. You can also add a small amount of sauce to each tortilla before rolling, but this may cause them to tear. Instead, you can pour the sauce over the enchiladas after they are rolled and placed in the baking dish, ensuring every inch of the tortilla is covered.
If you want to add extra nutrition to your enchiladas, toss a few handfuls of fresh spinach into the tortillas before rolling. You can also experiment with different types of cheese. While any melting cheese will work, a Mexican blend of sharp cheddar, Colby, and Monterey Jack is ideal for restaurant-style enchiladas. You can also add sour cream to the filling, but be sure to save some to drizzle on top.
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Baking the enchiladas
Once you have prepared your enchiladas, it's time to bake them! Preheat your oven to 350 degrees F (175 degrees C). Grease a baking dish—a 7x11 inch (or 9x13 inch) dish is ideal for this recipe. Place the enchiladas in the dish seam-side down, and pour the remaining sauce over the top.
If you want to add meat to your enchiladas, this is the time to do it. Chicken, beef, or pulled chicken all work well. You can also add vegetables, such as spinach, or beans, such as refried or black beans. If you're adding beans, make sure to rinse, drain, and dry them first.
Cover the enchiladas with non-stick sprayed foil and bake for 20-30 minutes, or until the cheese is melted and bubbly. If you want to add extra cheese, take the foil off and sprinkle the remaining cheese on top, then bake for another 4-5 minutes.
Let the enchiladas cool for 5 minutes before serving. They go well with sides like rice or beans, and you can add toppings such as sliced avocado, sliced black olives, diced tomatoes, sour cream, or salsa. Enjoy!
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Toppings and sides
Cheese enchiladas can be served with a variety of toppings and sides. While they can be enjoyed as-is, they shine when you pile on the toppings. You can also experiment with different spices and types of cheese to make the dish your own.
Some ideas for toppings include:
- Sour cream
- Sliced avocado
- Sliced black olives
- Diced tomatoes
- Diced green onions
- Pickled jalapenos
- Diced red onions
- Shredded lettuce
- Chopped fresh cilantro
- Guacamole
- Avocado cream sauce
- Cotija cheese
- Queso fresco
- Homemade salsa
- Pico de Gallo
- Shredded cheese
Some ideas for sides include:
- Pinto beans
- Quick seasoned black beans
- Spanish rice
- Beef empanadas
- Cucumber and black bean salad
- Cowboy caviar
- Cilantro lime rice
- Chicken
- Pulled chicken
- Ground beef
- Taco seasoning
- Spinach
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Frequently asked questions
You will need tortillas, cheese, enchilada sauce, and vegetable oil. You can use any type of tortilla, but corn tortillas are traditional and flour tortillas are a good gluten-free option. For the cheese, you can use any melting cheese, such as a Mexican blend of sharp cheddar, Colby, and Monterey Jack. You can also add any vegetables or meat you like, such as onions, olives, mushrooms, chicken, or beans.
First, warm your tortillas and dip them in enchilada sauce. You can then fill them with cheese and any other desired fillings, roll them up, and place them in a greased baking dish seam-side down. After you've filled the dish, pour the remaining sauce over the tortillas and sprinkle with cheese.
Bake the enchiladas in the oven at 350 degrees Fahrenheit for 20-30 minutes, or until the cheese is melted and bubbly. Do not overbake, as this can cause the filling to curdle.
Cover the pan with plastic wrap and store in the refrigerator for up to 4 days. You can also freeze the enchiladas for up to 3 months.
