Cheese enchiladas are a classic comfort food that never fails to impress. With their soft corn tortillas enveloping a melty, cheesy filling and smothered in a rich enchilada sauce, these enchiladas are a delightful dish that is perfect for family dinners or casual get-togethers with friends. The beauty of cheese enchiladas lies in their simplicity and versatility, making them a favorite among both novice cooks and seasoned chefs alike. In this article, we will take you through the process of creating these delicious enchiladas step by step, ensuring that you can recreate this beloved dish in your own kitchen.
Why You’ll Keep Making It
One bite of these cheese enchiladas, and you’ll understand why they have a permanent place in the hearts and kitchens of many. Here are just a few reasons to keep this recipe in your rotation:
- Quick and Easy: These enchiladas come together in no time, making them a great weeknight dinner option.
- Customizable: You can easily add your favorite proteins or vegetables to the filling for a personalized touch.
- Kid-Friendly: With gooey cheese and mild flavors, kids love them!
- Make Ahead: They can be prepared in advance, making dinner prep a breeze.
The Essentials
To make the perfect cheese enchiladas, you’ll need a handful of essential ingredients:
- 16 oz Red Enchilada Sauce: Store-bought or homemade, this sauce is key for flavor.
- 8 Corn Tortillas: Soft and pliable, they serve as the base for your enchiladas.
- 3-4 Cups Mexican Blend Shredded Cheese: A combination of cheeses like cheddar, Monterey Jack, and queso blanco for that perfect melt and flavor.
Tools & Equipment Needed
Before you dive into making your cheese enchiladas, gather the following tools:
- 9×13-inch Baking Dish: This is where your enchiladas will bake to perfection.
- Large Skillet: For warming your tortillas and mixing your filling.
- Spatula: Handy for flipping and serving your enchiladas.
- Measuring Cups: For accurate ingredient measurements.
Method: Cheese Enchiladas
Now that you have everything ready, let’s get started on making these delicious cheese enchiladas.
Step 1: Prepare the Enchilada Sauce
If you’re using store-bought enchilada sauce, you can skip this step. However, if you prefer to make your own, combine diced tomatoes, chili powder, cumin, garlic powder, and salt in a saucepan. Simmer for 10-15 minutes until thickened.
Step 2: Warm the Tortillas
In a large skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a warm tortilla, fill it with a generous amount of shredded cheese, and roll it up tightly. Place it seam-side down in the baking dish. Repeat until all tortillas are filled.
Step 4: Top with Sauce and Cheese
Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle an additional 1-2 cups of shredded cheese over the sauce for an extra cheesy finish.
Step 5: Bake
Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
Step 6: Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with fresh cilantro, sour cream, or diced avocado if desired.
Adaptations for Special Diets
These cheese enchiladas can be adapted to suit various dietary needs. Here are some suggestions:
- Gluten-Free: Ensure your corn tortillas are certified gluten-free.
- Vegetarian: This recipe is naturally vegetarian; you can add beans or sautéed veggies for extra nutrition.
- Vegan: Substitute cheese with vegan cheese alternatives and use a plant-based enchilada sauce.
- Low-Carb: Replace tortillas with zucchini slices or eggplant for a low-carb version.
Pro Tips & Notes
- For extra flavor, add finely chopped onions or bell peppers to the cheese filling.
- Don’t overfill the tortillas, as this can make them difficult to roll.
- If you have leftover enchilada sauce, you can use it as a dipping sauce or for other dishes.
- Experiment with different cheese blends for varied flavor profiles.
Store, Freeze & Reheat
These cheese enchiladas are great for meal prep and can be stored or frozen for later use. Here’s how:
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, wrap individual enchiladas tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Reheat: Reheat in the microwave or in the oven at 350°F (175°C) until heated through.
Reader Questions
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Just be aware that they may not hold the filling as well as corn tortillas do.
What can I serve with cheese enchiladas?
Cheese enchiladas pair wonderfully with sides like Mexican rice, refried beans, or a fresh green salad. You can also add toppings like guacamole, salsa, or sour cream for added flavor.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and keep them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
What if I don’t have red enchilada sauce?
If you don’t have red enchilada sauce, you can substitute it with green enchilada sauce or even a homemade sauce made from blended tomatillos and spices for a different flavor profile.
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In Closing
Cheese enchiladas are more than just a meal; they are a comforting dish that brings people together. The combination of warm tortillas, gooey cheese, and flavorful enchilada sauce creates a delightful experience that is hard to resist. Whether you are cooking for your family or hosting a gathering with friends, these enchiladas are sure to be a hit. So roll up your sleeves, gather your ingredients, and get ready to indulge in a plate of these creamy, cheesy enchiladas that will keep you coming back for more. Enjoy!
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Cheese Enchiladas
Ingredients
Equipment
Method
- If you're using store-bought enchilada sauce, you can skip this step. However, if you prefer to make your own, combine diced tomatoes, chili powder, cumin, garlic powder, and salt in a saucepan. Simmer for 10-15 minutes until thickened.
- In a large skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing.
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a warm tortilla, fill it with a generous amount of shredded cheese, and roll it up tightly. Place it seam-side down in the baking dish. Repeat until all tortillas are filled.
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle an additional 1-2 cups of shredded cheese over the sauce for an extra cheesy finish.
- Preheat your oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with fresh cilantro, sour cream, or diced avocado if desired.
Notes
- For extra flavor, add finely chopped onions or bell peppers to the cheese filling.
- Don’t overfill the tortillas, as this can make them difficult to roll.
- If you have leftover enchilada sauce, you can use it as a dipping sauce or for other dishes.
- Experiment with different cheese blends for varied flavor profiles.
