Cheese Enchiladas Recipe

ByMaya Arden
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Introduction

Cheese enchiladas are a comforting and flavorful Mexican dish that’s easy to prepare at home. Packed with a blend of melted cheeses, black beans, and spinach, these enchiladas are perfect for a satisfying weeknight meal or a casual gathering with friends.

The image shows a white rectangular baking dish filled with six rolled yellow tortillas, topped with melted cheese, red sauce, and green cilantro leaves scattered on top. Slices of green jalapeño and chunks of avocado are spread across the tortillas. The dish is placed on a white marbled surface with fresh cilantro sprigs to the side. Above it, there is a white plate with two forks and a yellow and orange checkered napkin. Nearby, there are two transparent glasses with an orange drink. Below the dish, there is an orange plate holding lime wedges and a small white bowl filled with avocado pieces, along with a red small plate containing sliced green jalapeños. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1½ cups enchilada sauce
  • 8 corn tortillas
  • 1¼ cups shredded sharp cheddar cheese
  • 1¼ cups shredded Monterey Jack cheese
  • 8 ounces Oaxaca cheese, torn
  • 1 cup cooked black beans, drained and rinsed
  • 5 ounces steamed and chopped spinach
  • 1 jalapeño pepper, thinly sliced
  • ½ cup chopped fresh cilantro
  • ½ avocado, diced
  • ½ lime, for squeezing

Instructions

  1. Step 1: Preheat the oven to 350°F. Spread ½ cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
  2. Step 2: If the tortillas are stiff and prone to cracking, wrap them in a damp towel and warm them in the microwave for a few seconds to make them pliable.
  3. Step 3: In a small bowl, combine ¾ cup of the shredded sharp cheddar cheese with ¾ cup of the Monterey Jack cheese.
  4. Step 4: Fill each tortilla with some of the cheese blend, torn Oaxaca cheese, black beans, and steamed spinach. Roll the tortillas closed and place them seam side down in the baking dish. Repeat with all tortillas.
  5. Step 5: Pour the remaining 1 cup of enchilada sauce over the rolled tortillas, leaving the edges of the tortillas uncovered if you like. Sprinkle the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese over the top.
  6. Step 6: Bake uncovered for 20 minutes, or until the cheese is melted and the tortilla edges are crisp. Remove from the oven and let cool slightly.
  7. Step 7: Before serving, garnish with sliced jalapeño, chopped cilantro, diced avocado, and a squeeze of fresh lime.

Tips & Variations

  • For extra flavor, warm your enchilada sauce with a pinch of cumin or smoked paprika before assembling.
  • Substitute black beans with pinto beans or refried beans for a different texture.
  • Add cooked chicken or sautéed mushrooms to the filling for added protein and depth.
  • If you prefer a spicier dish, include diced chipotle peppers in adobo sauce in the filling.
  • Use flour tortillas if corn tortillas are unavailable, though corn provides the more traditional texture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. To avoid sogginess, reheat uncovered in the oven to help maintain some crispness around the edges.

How to Serve

A white rectangular dish holds six rolled enchiladas placed side by side in two rows of three. Each enchilada is covered with a layer of rich red sauce and topped with a thick layer of melted cheese that is a mix of white and yellow, some parts bubbly and slightly browned. The edges of the soft corn tortillas peek out from under the sauce and cheese, showing a golden yellow color and slightly rough texture. The sauce seeps slightly into the sides of the dish, blending with some spinach or greens at the bottom edges. The dish is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance and refrigerate them until ready to bake. Just cover tightly with plastic wrap and keep cold. Bake as directed when ready to serve.

What can I use if I can’t find Oaxaca cheese?

Oaxaca cheese is a stretchy, mild cheese similar to mozzarella. You can substitute it with mozzarella or quesadilla cheese for a similar melt and texture.

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Cheese Enchiladas Recipe

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★★★★★

4.4 from 108 reviews

These cheesy enchiladas combine a flavorful blend of shredded sharp cheddar, Monterey Jack, and Oaxaca cheeses with black beans and steamed spinach, all rolled in warm corn tortillas and baked in savory enchilada sauce. Topped with fresh jalapeño slices, cilantro, diced avocado, and a squeeze of lime, this dish offers a delicious and comforting Mexican-inspired vegetarian meal perfect for lunch or dinner.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 enchiladas (serves 4-6) 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

Enchiladas

  • 1½ cups enchilada sauce
  • 8 corn tortillas
  • 1¼ cups shredded sharp cheddar cheese
  • 1¼ cups shredded Monterey Jack cheese
  • 8 ounces Oaxaca cheese, torn
  • 1 cup cooked black beans, drained and rinsed
  • 5 ounces steamed and chopped spinach

Toppings

  • 1 jalapeño pepper, thinly sliced
  • ½ cup chopped fresh cilantro
  • ½ avocado, diced
  • ½ lime, for squeezing

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Spread ½ cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and infuse flavor.
  2. Soften tortillas: To avoid cracking when rolling, wrap the corn tortillas in a damp towel and warm them briefly in the microwave for a few seconds until soft and pliable.
  3. Mix cheeses: In a small bowl, combine ¾ cup of the shredded sharp cheddar cheese with ¾ cup of shredded Monterey Jack cheese to create a flavorful cheese blend for filling.
  4. Assemble enchiladas: Place some of the cheese blend, torn Oaxaca cheese, cooked black beans, and steamed chopped spinach onto each softened tortilla. Roll each tortilla closed carefully and place seam-side down in the prepared baking dish.
  5. Add sauce and cheese topping: Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, taking care to leave the edges of the tortillas slightly bare if preferred. Then, sprinkle the remaining ½ cup cheddar and ½ cup Monterey Jack cheese on top.
  6. Bake enchiladas: Bake the dish uncovered in the preheated oven for 20 minutes, or until the cheese on top is melted, bubbly, and the tortilla edges start to crisp up.
  7. Garnish and serve: Remove the enchiladas from the oven and allow them to cool slightly. Then, top with thinly sliced jalapeño, chopped cilantro, diced avocado, and a squeeze of fresh lime juice before serving.

Notes

  • Warming tortillas briefly prevents cracking and facilitates easy rolling.
  • Oaxaca cheese adds a stringy, melty texture complementing the sharper cheddar and Monterey Jack cheeses.
  • For a spicier dish, add extra jalapeño or use a hotter chili pepper.
  • Steamed spinach can be substituted with other greens like kale or chard if preferred.
  • Black beans provide protein and fiber, making these enchiladas a filling vegetarian meal.
  • Adjust cheese quantities according to your preference for cheesiness and texture.
  • Serve with sour cream or a dollop of guacamole for extra creaminess.

Keywords: cheese enchiladas, vegetarian enchiladas, Mexican cheese recipe, baked enchiladas, spinach enchiladas, black bean enchiladas

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