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Cheese enchiladas are a Tex-Mex comfort food that transforms just a handful of ingredients into something bubbling and blissfully cheesy. I first made these with my mom on a busy weeknight and ever since they have been our answer to quick cravings. Whether you top them or keep them simple these enchiladas are about savoring gooey cheese with every bite.
Ingredients
- Corn tortillas: provides classic texture and holds up to the sauce choose white or yellow for your preference check freshness to avoid cracking
- Shredded Mexican blend cheese: creamy and perfectly melty aim for cheese with a good balance of Monterey Jack and cheddar for best melt keep cheese cold until ready to fill for easy handling
- Red enchilada sauce: brings all the flavor homemade sauce lets you tweak the heat or use your favorite store brand for speed
- For toppings: sour cream cools the spice avocados add creaminess tomatoes and cilantro give fresh finish jalapeños wake up the flavors use fresh or pickled for your desired heat
Step-by-Step Instructions
- Prep the Tortillas:
- Wrap corn tortillas in a barely damp paper towel and microwave for about fifteen seconds until soft this step prevents tears and allows for easy rolling
- Sauce the Tortillas:
- Pour enchilada sauce into a shallow dish then quickly dip both sides of each tortilla into the sauce so every bite is packed with flavor and keeps them moist
- Fill and Roll:
- Lay a sauced tortilla flat on your work surface fill generously with shredded cheese keeping most in the center fold one side up and over the cheese then tuck and roll tightly to seal without tearing
- Arrange in the Baking Dish:
- Place filled tortillas seam side down in a greased casserole dish so they snuggle together and hold their shape top with more enchilada sauce pouring it evenly over all the rolled tortillas
- Bake Until Bubbly:
- Scatter extra cheese over the top bake at three hundred seventy five degrees until enchiladas are hot through and cheese is melted and bubbling about fifteen to twenty minutes keep an eye on the edges for golden perfection
- Garnish and Serve:
- Let the enchiladas rest five minutes add any toppings like sour cream avocado diced tomatoes cilantro or jalapeños serve warm and enjoy each cheesy bite
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My personal favorite ingredient is the homemade enchilada sauce because it has so much personality you can make it mild or invite the heat and everyone always asks for the recipe This recipe reminds me of family movie nights when we would load our plates and eat dinner right from the pan
Storage Tips
Allow leftovers to cool then cover tightly and refrigerate for up to three days They are easy to reheat in the oven or microwave To freeze place cooled enchiladas in a single layer in a container or foil dish cover well and store for up to three months Thaw overnight in the refrigerator before reheating
Ingredient Substitutions
For a lighter version you can use part skim cheese or a mix of cheese and black beans If you prefer flour tortillas for a softer bite they also work but keep an eye during rolling so they do not get soggy For extra flavor add a sprinkle of chopped green onions or a dash of hot sauce into the cheese mixture
Serving Suggestions
Serve alongside Spanish rice and refried beans for a full meal Or slice enchiladas into small rolls for party appetizers Fresh corn salad or a crisp slaw balances the richness well Do not forget to offer a squeeze of lime over the top for a touch of brightness
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Cultural Context
Cheese enchiladas are a beloved staple in Texas and across the Southwest Usually found at every family celebration or Tex-Mex restaurant they showcase the basics of Mexican comfort cuisine melted cheese bold sauce and warm tortillas Every region has its spin on the enchilada but cheese enchiladas remain a tried and true favorite
Frequently Asked Questions
- → How do I keep corn tortillas from cracking?
Wrap tortillas in a damp paper towel and microwave for 15 seconds to soften them before rolling.
- → Can I use flour tortillas instead?
Flour tortillas work if preferred, but corn tortillas provide classic texture and flavor for enchiladas.
- → What cheese blend works best?
A Mexican blend cheese melts smoothly and offers rich flavor, but cheddar or Monterey Jack are also great choices.
- → How can I make the sauce spicier?
Add chopped chipotle peppers, extra chili powder, or hot sauce to your enchilada sauce for extra heat.
- → What toppings pair well?
Sour cream, diced tomatoes, avocado, cilantro, and fresh or pickled jalapeños make excellent finishing touches.
- → Is it possible to make ahead and freeze?
Assemble enchiladas in a baking dish, cover tightly, and freeze before baking for an easy meal later on.