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These cheese enchiladas are inspired by traditional Mexican flavors, simple, satisfying, and perfect for a family dinner everyone will love.
These cheese enchiladas are inspired by traditional Mexican flavors, simple, satisfying, and perfect for a family dinner everyone will love.
We're cooking up cheese-filled enchiladas in the Chili Pepper Madness kitchen, my friends! Care for one? Cheese enchiladas are the ultimate comfort food, warm, melty, and smothered in rich, flavorful red sauce.
Inspired by traditional Mexican flavors, this dish is made with corn tortillas filled with cheese, rolled up, and baked to perfection in a bold red enchilada sauce.
I keep my version nice and simple but still flavor-packed, with a mix of sharp cheddar and Monterey Jack, plus optional spicy add-ins like jalapenos or chili flakes for that extra kick spicy food lovers enjoy. It’s a family favorite that’s easy to make and even easier to love.
Let's talk about how to make cheese enchiladas, shall we?
Cheese Enchiladas Ingredients
- Corn Tortillas: Traditional and flavorful. You can use flour if preferred.
- Red Enchilada Sauce: Homemade is best for bold flavor. Try my Enchilada Sauce Recipe for the best results.
- Cheese: A blend of sharp cheddar and Monterey Jack melts beautifully, but Mexican blends or manchego work great too.
- Toppings: Queso fresco or cotija, chopped cilantro or green onion, sour cream, spicy chili flakes, or diced tomatoes.
How to Make Cheese Enchiladas
- Step 1:
- Making these enchiladas is easy! Just warm your tortillas in a bit of oil until soft, fill them with shredded cheese, and roll them up.
- Step 2:
- Place them in a saucy baking dish, top with more enchilada sauce and cheese, then bake until melty and bubbling.
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That's it! Your cheese enchiladas are hot, cheesy, and ready to serve. Get cheesy, my friends!
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Recipe Tips & Variations
Cheese Swaps. Try Oaxaca, asadero, or a smoky gouda twist.
Add-ins. Toss in sautéed onions, roasted poblanos, or black beans for extra flavor and texture.
Want it Spicy? Add chopped jalapenos, drizzle on hot sauce, or sprinkle spicy chili flakes into the cheese mix.
Serving Suggestions
Serve your enchiladas with Mexican rice, homemade refried beans, or a crisp slaw.
A side of my classic guacamole recipe or spicy salsa like pico de gallo or salsa roja doesn’t hurt either. They also pair perfectly with a cold beer or margarita!
Storage & Reheating Instructions
Store leftover cheese enchiladas in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175 C) oven, covered, for 10-15 minutes, or microwave individual portions until hot.
You can also freeze assembled (but unbaked) enchiladas. Wrap tightly and store for up to 3 months. When ready to cook, thaw overnight in the fridge or bake straight from frozen (just add extra time as needed).
Frequently Asked Questions
- What cheese is best for enchiladas?
- A blend of sharp cheddar and Monterey Jack is classic, but you can use Oaxaca, asadero, or any good melting cheese.
- Can I use flour tortillas?
- Yes! Corn is more traditional, but flour tortillas work great and are easier to roll.
- How do I keep tortillas from cracking?
- Lightly frying them in oil before rolling helps make them flexible and prevents cracking during baking.
- Can I make these ahead?
- Absolutely. You can assemble the enchiladas up to a day in advance. Just cover the baking dish tightly with foil and refrigerate. When you're ready to eat, bake as directed. You may need to add an extra 5-10 minutes to the cook time if baking straight from cold.
- If frozen, thaw overnight in the fridge before baking, or bake straight from frozen with extra time added.
That's it, my friends. I hope you enjoy this easy cheese enchiladas dish. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Frequently Asked Questions
- → What cheeses work best for enchiladas?
A blend of sharp cheddar and Monterey Jack melts beautifully, though Oaxaca, asadero, or manchego can add unique flavor and texture.
- → Can I use flour tortillas instead of corn?
Yes, flour tortillas are softer and easier to roll, but corn tortillas provide more traditional flavor and texture.
- → How do I prevent tortillas from cracking when rolling?
Lightly warming or frying tortillas in oil before filling makes them flexible and prevents cracking during baking.
- → Is it possible to prepare enchiladas ahead of time?
You can assemble them a day in advance and refrigerate covered. Bake when ready, adding extra cook time if baked cold.
- → How should leftover enchiladas be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-15 minutes or microwave individual servings.