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