Cheese Enchiladas Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/cheese-enchiladas-recipe/
