Randy Chandler
Cheese enchiladas are a simple, delicious, and comforting meal that can be made in just 30 minutes. They are a great option for a quick weeknight dinner and can be made with just a few simple ingredients. The key to making good cheese enchiladas is in the preparation of the tortillas and the sauce. Corn tortillas can be softened by frying them in oil, soaking them in water, or warming them in a pan. They are then filled with shredded cheese, rolled up, and placed in a baking dish. The enchiladas are then covered in a homemade or store-bought enchilada sauce and baked in the oven. Various toppings and sides can be added to customize the dish, such as sour cream, guacamole, or refried beans.
| Characteristics | Values |
|---|---|
| Number of ingredients | 3 |
| Ingredients | Corn tortillas, red enchilada sauce, cheese |
| Cheese type | Mexican blend of sharp cheddar, Colby, and Monterey Jack |
| Cheese quantity | 12oz |
| Other ingredients | Sour cream, refried beans, Mexican rice, cabbage, cotija cheese, tomatoes, cilantro lime chicken, cumin lime slaw, etc. |
| Preparation time | 30 minutes |
| Cooking time | 20-25 minutes at 350°F or 20 minutes at 375°F |
| Total time | 50-55 minutes |
| Number of servings | 3 |
| Calories | 589kcal |
| Carbohydrates | 47g |
| Protein | 26g |
| Fat | 34g |
| Sodium | 1562mg |
| Fiber | 7g |
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What You'll Learn
Choosing your cheese
The cheese is the star of the show in enchiladas, so choosing the right one is important. The best cheese for enchiladas should be a good melting cheese, such as Monterey Jack, Colby, cheddar, or pepper jack. You can also use a blend of cheeses, such as a Mexican blend, which will give you a mix of cheeses that both stretch and melt when hot. If you're looking for a spicier option, a blend of cheddar and pepper jack is a good choice. For an authentic Mexican flavour, you can also add crumbled queso fresco on top of your other cheeses.
While pre-shredded cheese is convenient, it tends to be coated in anti-caking agents that can affect how well it melts. For this reason, it is recommended to shred your own cheese for enchiladas. You can also use leftover cheese from your refrigerator, as enchiladas are a great way to use up any odds and ends of cheese. Just make sure you have enough cheese to fill and top your enchiladas; you'll need about 12 oz. of cheese in total.
If you're making a cheese sauce for your enchiladas, you may want to opt for a milder cheese so that the sauce doesn't become too thick or heavy. You can also add sour cream to your cheese sauce to make it extra creamy. However, be careful not to overbake your enchiladas, as this can cause the sauce to curdle.
When preparing your tortillas, you can dip them in oil or enchilada sauce before filling them with cheese. This will help to soften the tortillas and add flavour to the dish. You can also fry your tortillas in oil for a crispier texture, or simply soak them in water for a few seconds until they are soft.
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Preparing the sauce
If you want to make your own sauce, you can follow this simple recipe: heat some vegetable oil in a saucepan over medium heat, then whisk in flour and cook for about a minute. Next, add your chosen seasonings and spices, whisking until they are toasted and fragrant. This should take about 1-2 minutes. Then, whisk in tomato paste until the mixture is smooth, and slowly pour in chicken broth while continuing to whisk, to create a smooth sauce. Increase the heat slightly and simmer the sauce, stirring often, for around 3-4 minutes, or until it has thickened. Allow the sauce to cool before using it.
If you are making the sauce in advance, it can be stored in an airtight glass container in the fridge for up to 5 days. It can also be frozen.
When preparing the enchiladas, you can pour some sauce into the bottom of the dish before adding the filled tortillas. You can also dip each tortilla in the sauce before filling and rolling them, to get the flavour inside the enchiladas. Finally, pour the remaining sauce over the enchiladas before baking.
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Filling the tortillas
Once your tortillas are soft, it's time to fill them with cheese. You can use just about any type of melting cheese, such as cheddar, pepper jack, Colby, Monterey Jack, or a Mexican blend. Shred the cheese yourself for extra meltiness, and fill each tortilla with a generous handful. You can also add other ingredients to the filling, such as raw onion, canned diced green chiles, or refried beans.
After filling the tortillas with cheese and any desired mix-ins, it's time to roll them up. Place the filled tortillas seam-side down in a lightly greased casserole dish or baking pan. If you want to get fancy, you can dip each tortilla in enchilada sauce before rolling them up, ensuring that the sauce penetrates the enchiladas.
Some cooks prefer to layer their enchiladas like lasagna instead of rolling them, but either method will result in a delicious dish.
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Baking the enchiladas
Once you've prepared your enchiladas, it's time to bake them to perfection! There are a few different methods you can use, depending on your preferences and the equipment you have to hand.
One popular method is to first heat a dry skillet and warm both sides of your tortillas until they are softened and pliable. You can also dip your tortillas in oil for 3-5 seconds each side, or even fry them in hot oil for 8 seconds per side if you want a crispier texture. If you're health-conscious, you can use a small amount of water instead of oil to soften your tortillas—just heat them in a frying pan with water for a few seconds until they're soft.
Next, it's time to assemble your enchiladas. Place your softened tortillas on a flat surface and fill them with cheese—the more, the better! You can also add other ingredients like onions, raw or cooked chicken, or refried beans. Roll your tortillas tightly and place them in a lightly greased casserole dish or baking pan, seam-side down.
Now, it's time to add the sauce. Pour your enchilada sauce over the rolled tortillas, making sure to cover them generously. You can use store-bought or homemade sauce, and even spice it up to your liking with ingredients like chili peppers. Some people like to dip their tortillas in the sauce before filling and rolling them, ensuring the flavor gets inside the enchilada. You can also add some sauce to the bottom of your baking dish before placing the enchiladas inside.
Finally, sprinkle some extra cheese on top of the enchiladas and bake them to perfection! The baking temperature and time may vary depending on your recipe and oven, but a common temperature is 350°F for 20-25 minutes, or until they are hot and bubbly. Be careful not to overbake, as this can cause the filling to curdle.
Once your enchiladas are baked to perfection, remove them from the oven and let them cool slightly. Top them with your favorite toppings, such as shredded cabbage, cotija cheese, and chopped tomatoes, or sour cream, guacamole, or pico de gallo, and enjoy!
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Serving and toppings
Cheese enchiladas are a versatile dish that can be served and topped in a variety of ways. While some prefer to eat them straight out of the pan, others enjoy adding various toppings and sides.
One popular option is to top the enchiladas with sour cream, which can be drizzled on top or combined with the enchilada sauce to create a creamy texture. Other common toppings include shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives, guacamole, pico de gallo, and tomatoes. For an extra cheesy touch, you can sprinkle some shredded cheese on top of the enchiladas before baking.
If you want to make your enchiladas spicy, you can add canned green chiles or use a spicy enchilada sauce. You can also experiment with different types of cheese blends to find your favourite combination. Some popular choices include sharp cheddar, Colby, Monterey Jack, pepper jack, and Mexican-style blends.
When serving cheese enchiladas, you can pair them with sides such as refried beans, Mexican rice, Spanish rice, salad, or homemade pinto beans. For a complete meal, you can also add protein like shredded chicken or cilantro lime chicken.
Feel free to get creative with your toppings and sides to customise your cheese enchiladas to your taste preferences!
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Frequently asked questions
You will need corn tortillas, red enchilada sauce, and cheese. You can use a Mexican blend of shredded cheese or any melting cheese, such as cheddar, Colby, Monterey Jack, or pepper jack. You can also add toppings like sour cream, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives, guacamole, pico de gallo, or tomatoes.
First, heat a dry skillet and warm both sides of the tortilla until softened. You can also dip the tortillas in oil for 3-5 seconds on each side or fry them in vegetable oil for 8 seconds on each side. Next, fill each tortilla with cheese and roll it up tightly. Place the rolled tortillas in a baking dish, seam-side down. Finally, pour the enchilada sauce on top and sprinkle with more cheese.
Bake the assembled enchiladas in the oven at 350°F for 20-25 minutes, or until hot and bubbly. Do not overbake, as this can cause the filling to curdle.
Yes, you can make cheese enchiladas ahead of time and store them in the refrigerator for up to 3-4 days. You can also freeze unbaked enchiladas for up to 3 months. When ready to eat, bake them according to the recipe instructions.
