Cheese Enchiladas Recipe

Introduction

Cheese enchiladas are a comforting and flavorful Mexican dish that’s easy to prepare at home. Wrapped in soft corn tortillas and filled with a blend of cheeses, black beans, and spinach, they offer a perfect balance of creamy and fresh flavors. Topped with a rich enchilada sauce and garnished with vibrant toppings, they make an irresistible meal for any occasion.

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 and spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
2. Step 2: If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave to make them more pliable.
3. Step 3: In a small bowl, mix together ¾ cup of the shredded cheddar cheese and ¾ cup of the shredded Monterey Jack cheese.
4. Step 4: Fill each tortilla with some of the cheese blend, torn Oaxaca cheese, black beans, and chopped spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with all tortillas.
5. Step 5: Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, leaving the edges bare if you like. Sprinkle the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese on top.
6. Step 6: Bake uncovered for 20 minutes, or until the cheese is melted and the tortilla edges are slightly crisp.
7. Step 7: Remove from the oven and let cool slightly. Garnish with jalapeño slices, chopped cilantro, diced avocado, and a squeeze of fresh lime before serving.

Tips & Variations

• For extra flavor, sauté the spinach with garlic before using it in the filling.
• Swap black beans for pinto beans or add cooked corn for a sweeter touch.
• Use flour tortillas instead of corn if you prefer a softer wrap.
• For a spicier dish, add more jalapeño or include a pinch of cayenne pepper in the cheese mixture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F for about 10–15 minutes or until heated through. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day before baking. Keep them covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if chilled.

What can I substitute for Oaxaca cheese?

If you can’t find Oaxaca cheese, mozzarella is a good substitute as it melts well and has a mild flavor similar to Oaxaca.

Cheese Enchiladas Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

This Cheese Enchiladas recipe features a delicious combination of three cheeses—sharp cheddar, Monterey Jack, and Oaxaca—rolled in warm corn tortillas with black beans and steamed spinach, all baked in a rich enchilada sauce. Topped with fresh jalapeños, cilantro, avocado, and a squeeze of lime, these cheesy enchiladas offer a comforting and flavorful Mexican-inspired meal perfect for any occasion.

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

Ingredients

Scale 1x2x3x

Enchilada 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 into pieces
• 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 the oven: 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 prepare the base for baking.
2. Warm the tortillas: To make the tortillas pliable and prevent cracking when rolling, wrap them in a damp towel and microwave for a few seconds until warm and soft.
3. Mix cheese blend: In a small bowl, combine ¾ cup of shredded sharp cheddar cheese with ¾ cup of shredded Monterey Jack cheese, creating a flavorful cheese mixture for filling the enchiladas.
4. Assemble enchiladas: Lay out a tortilla and fill it with a portion of the cheddar and Jack cheese blend, torn Oaxaca cheese, cooked black beans, and steamed spinach. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling. Once all are in place, pour the remaining 1 cup of enchilada sauce over the top, avoiding the edges if desired for crispiness. Sprinkle the remaining ½ cup cheddar and ½ cup Jack cheese evenly over the top.
5. Bake enchiladas: Bake the dish uncovered for about 20 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas become crisp. This ensures a perfect melty texture and slightly crunchy edges.
6. Garnish and serve: Remove the dish from the oven and let it cool slightly. Finish by topping the enchiladas with thin slices of jalapeño, fresh chopped cilantro, diced avocado, and a squeeze of lime juice for brightness and added flavor before serving.

Notes

• If you prefer a spicier dish, add more jalapeño slices or include some chopped jalapeño inside the filling.
• To make the dish vegan, substitute cheeses with plant-based alternatives and use a vegan enchilada sauce.
• For extra protein, you can add cooked shredded chicken or beef along with the black beans.
• Steaming the spinach beforehand removes excess moisture to prevent soggy enchiladas.
• Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.

Keywords: Cheese Enchiladas, Mexican, Vegetarian, Baked Enchiladas, Cheese, Spinach, Black Beans, Easy Dinner