Cheese Enchilada Hotspots: Where To Find The Best

Cheese enchiladas are a popular Tex-Mex dish that can be made in a variety of ways. While some prefer to use corn tortillas, others opt for flour tortillas. The type of cheese used can also vary, with options such as cheddar, Monterey Jack, Colby Jack, and Oaxaca cheese being popular choices. In addition, the sauce can range from traditional red enchilada sauce to verde or green enchilada sauce, sour cream sauce, or even a simple homemade gravy. Whether made at home or enjoyed at a restaurant, cheese enchiladas are a delicious and comforting meal that can be easily customized to suit different tastes and preferences.

Explore related products

Pace Mild Nacho Cheese Sauce, 10.5 oz Can

$1.82

Old El Paso Taco Sauce - Creamy Queso Dip, 9 oz.

$3.99

Old El Paso Mild Green Chile Enchilada Sauce, Meal Prep, 10 oz

$1.24 $1.91

Las Palmas Red Enchilada Sauce, Mild, 28 Ounce

$2.88

Old El Paso Mild Red Enchilada Sauce, Meal Prep, 10 oz

$1.37

Amazon Grocery, Mexican-Style Four Cheese Blend, 8 Oz (Previously Happy Belly Packaging May Vary)

$1.74

Mexican restaurants

Cheese enchiladas are a staple of Mexican cuisine and can be found in many Mexican restaurants. They are a popular dish that can be made in a variety of ways, but typically consist of corn tortillas filled with cheese, covered in a sauce, and baked. Some people prefer flour tortillas, as they are more pliable than corn tortillas, but corn tortillas add a rich, authentic flavour.

When it comes to cheese, a blend of shredded Mexican cheeses is a popular choice as they melt and stretch, creating a restaurant-style experience. Mild cheddar, Colby Jack, and Monterey Jack are also good options as they melt well and create a creamy texture. For a sharper flavour, a blend of sharp cheddar, Colby, and Monterey Jack can be used.

The sauce is another important component of cheese enchiladas. Traditional red enchilada sauce is made with tomato sauce, veggie broth, and spices, but some restaurants may offer a green sauce made with salsa verde or green enchilada sauce. In some regions, the sauce is referred to as a "gravy" and is made with beef broth and flour, resulting in a creamy and beefy flavour.

When it comes to toppings, cheese enchiladas can be served with a variety of options such as guacamole, sour cream, avocado, cilantro, jalapeños, and chopped onions.

Overall, cheese enchiladas are a delicious and comforting dish that can be found in many Mexican restaurants, each with its own unique twist on this classic dish.

Freezer-friendly options

Cheese enchiladas are a freezer-friendly dish that can be prepared in advance and stored for up to a month. They can be frozen before or after baking, offering flexibility in meal preparation. Here are some tips and instructions for freezing cheese enchiladas:

Freezing Unbaked Enchiladas:

Before freezing unbaked cheese enchiladas, it is essential to assemble them properly. Start by filling each tortilla with a generous amount of cheese and any desired fillings, such as refried beans, shredded chicken, or vegetables. Roll the tortillas tightly and place them seam-side down in a baking dish. At this point, you can choose to add the enchilada sauce and a final sprinkle of cheese on top, or store the sauce separately to be added before baking. Cover the pan with plastic wrap, followed by a layer of aluminium foil to prevent drying out. Label and date the dish, then freeze for up to one month.

Baking Frozen Unbaked Enchiladas:

When ready to bake, remove the enchiladas from the freezer and let them thaw overnight in the refrigerator. Preheat the oven to 350°F (180°C) and remove the plastic wrap. Leave the aluminium foil in place and bake for 20-25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly. For a crispier finish, broil on high for 2-3 minutes, but watch carefully to avoid burning.

Freezing Baked Enchiladas:

If you have already baked your cheese enchiladas, they can also be frozen for future enjoyment. Allow the enchiladas to cool completely, then cover the baking dish tightly with several layers of plastic wrap and aluminium foil. Label and date the dish, then freeze for up to one month.

Reheating Baked Enchiladas:

To reheat frozen baked enchiladas, preheat the oven to 350°F (180°C). Remove the enchiladas from the freezer and uncover them. Place the uncovered dish in the oven and reheat for 20-25 minutes, or until heated through and the cheese is bubbly. If you prefer a crispier texture, uncover the dish for the last few minutes of baking.

Freezer-friendly cheese enchiladas offer a convenient and tasty option for make-ahead meals. They can be prepared in large batches and frozen, providing a quick and satisfying meal option whenever the craving strikes.

Chicken and cheese enchiladas

Ingredients

For chicken and cheese enchiladas, you will need:

• Tortillas: Corn tortillas are traditional, but flour tortillas can also be used. You can also use low-carb or whole wheat tortillas.
• Chicken: Use shredded cooked chicken. You can cook the chicken yourself by roasting or boiling it, or use store-bought rotisserie chicken.
• Cheese: A Mexican blend of shredded cheese is a good option, or you can use cheddar, Colby Jack, Monterey Jack, mozzarella, or pepper jack. Freshly grated cheese will melt better.
• Sauce: Red enchilada sauce is traditional, but you can also use green enchilada sauce, salsa verde, sour cream sauce, or a creamy white sauce made from flour, sour cream, and cheese.
• Toppings: Suggested toppings include shredded cabbage, cotija cheese, chopped tomatoes, sour cream, guacamole, pico de gallo, jalapenos, avocado slices, shredded lettuce, cilantro, and green onions.

Method

To make chicken and cheese enchiladas:

• Preheat your oven to 350°F.
• Warm the tortillas in a hot, dry skillet for a few seconds on each side to make them pliable, especially if using corn tortillas.
• Fill each tortilla with a handful of cheese and some shredded chicken. You can also add diced onions and green onions.
• Roll the tortillas tightly and place them seam-side down in a baking dish.
• Pour enchilada sauce over the tortillas and top with more cheese.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Add your desired toppings and serve.

Tips

• You can make chicken and cheese enchiladas ahead of time and store them in the refrigerator for up to 3 days or freeze them for up to 3 months.
• If using flour tortillas, you may need to increase the amount of chicken filling as they are larger than corn tortillas.
• If you want to add more protein, you can include beans such as pinto or black beans.
• To make vegetarian enchiladas, omit the chicken and add more beans or vegetables.

Explore related products

Las Palmas Green Chile Enchilada Sauce, Medium, 10 Ounce

$1.69

Pace Medium Nacho Cheese Sauce, 10.5 oz Can

$1.82

Las Palmas Red Enchilada Sauce, Medium, 10 Ounce

$1.48

Old El Paso Mild Red Enchilada Sauce, Meal Prep, Value Size, 28 oz

$3.78

La Victoria Red Enchilada Sauce Traditional, Mild, 28 oz

$2.89 $3.99

Pace Mild Red Enchilada Sauce, 10.5 oz Can

$2.13 $2.59

Homemade enchilada sauce

A good enchilada sauce can make all the difference to your cheese enchiladas. While canned enchilada sauces are convenient, they often contain additives and MSG. Making your own enchilada sauce is easy and ensures you know exactly what's going into your food. Plus, it tastes so much better! Here's a simple recipe for a delicious, authentic enchilada sauce that will take your cheese enchiladas to the next level.

Ingredients:

• Oil (neutral-flavored or avocado oil) or butter
• All-purpose flour or GF flour blend
• Chili powder (American-style, which is a blend of various chilis and seasonings)
• Cumin
• Garlic powder or fresh garlic
• Oregano
• Salt
• Vegetable broth or beef broth
• Tomato sauce or tomato paste (optional)
• Honey (optional)
• Apple cider vinegar (optional)
• Cinnamon (optional)
• Smoked paprika (optional)

Instructions:

• Heat a small saucepan over medium to medium-high heat. Add oil or butter and heat until melted.
• Add flour and cook, whisking constantly, for about 1 minute, until a roux forms.
• Add the chili powder, cumin, garlic powder, oregano, and any other spices you're using. Cook for another minute, continuing to whisk constantly.
• Slowly pour in the broth, whisking as you go, until everything is combined and smooth.
• Bring the sauce to a simmer and then reduce the heat to maintain a gentle bubble.
• Let the sauce cook uncovered for about 10-15 minutes, or until it has slightly thickened. It will thicken further as it cools.
• Taste and season with salt as needed.
• Your sauce is now ready to use! Pour it into your enchiladas and follow your favourite recipe to bake them to perfection.

Tips:

• This recipe yields about 2 cups of sauce, but you can easily double it if you need more.
• If you want to make it ahead of time, the sauce will keep in an airtight container in the fridge for up to 5 days or you can freeze it for later use.
• Feel free to adjust the spices to your taste and spice tolerance. If you like it milder, use less chili powder or add some smoked paprika.
• For a slightly sweeter sauce, add a touch of honey and apple cider vinegar.
• If you're feeling adventurous, try adding some cinnamon for a unique, mellow flavour.

Best cheeses to use

While enchiladas can be made with any cheese combination, some cheeses are more suitable than others. For instance, freshly grated mild to medium cheddar is a great melting cheese for enchiladas, as it is softer and creamier than sharp cheddar. Monterey Jack is another popular choice, and can be combined with a little Parmesan to add a tangy flavour. Colby Jack is also a good melting cheese, and is often used in San Antonio, Texas. Longhorn Colby is another variety of Colby cheese that is popular in Mexico.

If you are short on time, a high-quality bag of Mexican-blend shredded cheese can be used. This blend typically consists of sharp cheddar, Colby, and Monterey Jack. If you are baking your enchiladas, a manchego style or gouda cheese is a good choice, while crumbled queso doble crema or queso fresco is better for unbaked enchiladas.

Frequently asked questions