Cheese Enchiladas: What Kind Of Cheese Melts Best?

Cheese enchiladas are a delicious, family-friendly meal that can be made in under an hour. The perfect comfort food, they are made with corn or flour tortillas, filled with cheese, and baked until the cheese is golden brown and bubbly. The type of cheese used is key to this dish and while there is no one-size-fits-all approach, popular options include Monterey Jack, mild or sharp cheddar, and Mexican blend cheese.

What is the best cheese for cheese enchiladas?

Enchiladas are a delicious Mexican dish that can be made with a variety of cheeses. The best cheese for cheese enchiladas is subjective and depends on personal preference, but some popular options include:

Monterey Jack

Monterey Jack is a popular choice for enchiladas as it melts well and has a gooey, creamy texture. It also provides a good cheese pull, making it perfect for those who want their enchiladas to be visually appealing as well as tasty.

Cheddar

Cheddar cheese is another great option for enchiladas, as it has a sharp, spicy flavour that complements the other ingredients well. It also melts easily and contributes to the creamy texture of the dish.

Mexican Blend

A Mexican blend of cheese is also commonly used in enchiladas, as it typically includes cheeses that melt easily, such as Monterey Jack, cheddar, Colby Jack, asadero and Oaxaca (or quesadilla cheese). This blend creates a creamy, tangy flavour that is perfect for enchiladas.

Other Options

Other types of cheese that can be used in enchiladas include pepper jack, Colby, mozzarella, queso fresco, and cotija. Cream cheese and sour cream can also be added to create a creamier filling.

Tips for Making Cheese Enchiladas

When making cheese enchiladas, it is important to toast the tortillas before filling and rolling them. This helps to remove excess moisture, making them less soggy and more pliable. It is also recommended to use a combination of at least two types of cheese to create a more complex flavour. Finally, baking the enchiladas will help to brown the cheese on top, enhancing the dish's flavour and texture.

How to assemble cheese enchiladas

Cheese enchiladas are a delicious, family-friendly meal that can be assembled in a few simple steps. The ingredients are easy to source and the preparation is minimal, making this a great go-to for a quick and tasty dinner.

Ingredients

The beauty of cheese enchiladas is that they are very versatile and can be made with a variety of cheeses and fillings. Here are some common ingredients:

• Corn tortillas (white or yellow)
• Red enchilada sauce (homemade or store-bought)
• Cheese (cheddar, Monterey Jack, Oaxaca, Mexican blend, or a combination)
• Toppings: shredded cabbage, cotija cheese, chopped tomatoes, sour cream, cilantro, avocado, jalapeños, etc.
• Filling options: black beans, spinach, chicken, beef, etc.

Step-by-Step Guide

• Preheat your oven to 350°F.
• Warm the corn tortillas in a dry skillet or microwave (wrapped in a damp paper towel) until softened and pliable. This will make them easier to roll without cracking.
• Pour about 1/4 cup of enchilada sauce into the bottom of a 9x13" baking dish.
• Fill each tortilla with your desired fillings and a handful of cheese. Roll them tightly and place them seam-side down in the prepared baking dish.
• Pour the remaining enchilada sauce over the top of the enchiladas, making sure to cover all the tortilla so it doesn't dry out during baking.
• Sprinkle the remaining cheese on top of the enchiladas.
• Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese has melted and the sauce is bubbly.
• Remove from the oven and let it cool for a few minutes. Top with your desired toppings and enjoy!

Make-Ahead and Freezing Instructions

Cheese enchiladas can be prepared ahead of time and frozen for future meals:

• Make-Ahead: Assemble the enchiladas in a baking dish and store the sauce separately. Add the sauce and bake when ready to eat.
• Freezing: Follow the recipe until the assembly stage, but do not bake. Cover the pan with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

How to store and reheat cheese enchiladas

Cheese enchiladas are a delicious, quick and easy meal that can be made with a variety of cheeses, such as cheddar, Monterey Jack, and cream cheese. They can also be made ahead of time and stored for later, which is perfect if you're preparing for a busy week or feeding a large group. Here is a guide on how to store and reheat cheese enchiladas to ensure they stay tasty and retain their texture.

Storing Cheese Enchiladas

Cheese enchiladas can be stored in an airtight container in the refrigerator for up to three to four days. If you don't plan on eating them within this timeframe, it is best to freeze them. To freeze cheese enchiladas, wrap them tightly in plastic wrap and then in aluminum foil before placing them in an airtight container or freezer bag to prevent freezer burn. They can be stored in the freezer for up to three months.

Reheating Cheese Enchiladas

There are several ways to reheat cheese enchiladas, and the best method may depend on your personal preferences, the number of enchiladas you're reheating, and the equipment you have available. Here are some common methods:

• Oven: Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish in a single layer. Cover the dish with aluminum foil to prevent drying. Bake for 20-25 minutes or until heated through. Remove the foil and bake for an additional 5 minutes if you want a crispy texture.
• Microwave: Place the enchiladas on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power in short bursts, checking and stirring occasionally. Be careful not to overheat, as this can affect the texture. The microwave is a quick option but may not produce the same crispness as other methods.
• Stovetop/Skillet: Heat a small amount of vegetable oil in a skillet over medium-high heat. Place the enchiladas in the skillet and cook for 3-4 minutes on each side until the cheese is melted and the enchiladas are hot. This method is quick and easy but can be messy and may not result in the desired crispness.
• Air Fryer: Preheat your air fryer to 350°F. Place the enchiladas in the air fryer basket in a single layer and spray with vegetable oil to prevent drying. Air fry for 3-5 minutes or until heated through and crispy. This method is quick and convenient, especially for smaller portions, but may require experimentation with cooking times.

No matter which method you choose, always ensure that your cheese enchiladas are thoroughly reheated to an internal temperature of 165°F. Enjoy your delicious, cheesy meal!

What to serve with cheese enchiladas

Cheese enchiladas are a family-friendly meal that can be made with everyday ingredients. They can be enjoyed as is, but they are even better with toppings and sides.

Some ideas for enchilada toppings include:

• Sour cream
• Shredded lettuce
• Sliced green onions
• Chopped fresh cilantro
• Pickled jalapeños
• Diced red onions
• Sliced black olives

You can also serve cheese enchiladas with sides like:

• Easy Pinto Beans
• Restaurant-Style Salsa
• Cuban-Style Black Beans

If you want to add more ingredients to your cheese enchiladas, you can try adding sautéed vegetables like onions, garlic, bell peppers, zucchini, corn, or beans. For a creamier filling, you can mix in some sour cream or cream cheese. You can also experiment with different types of cheese, such as queso asadero, queso fresco, mozzarella, Colby, or pepper jack.

How to make enchilada sauce

Enchilada sauce is easy to make and is ready in under 15 minutes. Here is a simple recipe for a red enchilada sauce:

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour, and gluten-free flour blends all work)
• 1 tablespoon ground chili powder (use less if you are sensitive to spice)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

Method:

• Measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
• In a medium-sized pot over medium heat, warm the oil until hot.
• Pour in the flour and spice mixture. Whisk constantly and cook until fragrant and slightly deepened in color (about 1 minute).
• Whisk the tomato paste into the mixture, then slowly pour in the broth while continuing to whisk to remove any lumps.
• Raise the heat and bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer.
• Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened slightly. (It will thicken further as it cools.)
• Remove from the heat, then whisk in the vinegar and season to taste with black pepper. Add more salt if needed.

Storage:

Enchilada sauce will keep well in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Frequently asked questions