Cheese Enchiladas
There’s something undeniably comforting about a plate of cheese enchiladas. With their warm, cheesy filling wrapped in soft corn tortillas and smothered in savory enchilada sauce, they make for a perfect dish for family dinners, gatherings, or even a cozy night in. Cheese enchiladas are not only easy to make, but they also allow for endless customization, making them a crowd-pleaser for all types of eaters. Whether you’re a cheese lover or someone looking for a quick weeknight meal, these enchiladas have you covered.
Reasons to Love Cheese Enchiladas
Cheese enchiladas are a delightful combination of flavors and textures that create a truly satisfying meal. Here are a few reasons why you’ll love them:
- Comfort Food: They are the epitome of comfort food, perfect for warming you up on a chilly evening.
- Versatile: You can easily customize them to suit your taste, adding vegetables, beans, or different types of cheese.
- Quick to Prepare: With minimal prep time, cheese enchiladas are perfect for busy weeknights.
- Great for Meal Prep: They freeze and reheat beautifully, making them an excellent option for meal prep.
- Delicious Leftovers: If you have any left, they taste even better the next day!
What We’re Using
To create the ultimate cheese enchiladas, here’s what you’ll need:
- 12-14 white corn tortillas: The foundation of your enchiladas, providing that classic soft and chewy texture.
- 5-6 cups shredded cheddar cheese: The star ingredient that gives these enchiladas their cheesy goodness.
- 20 ounces red enchilada sauce: Homemade is recommended for the best flavor, but canned works too if you’re short on time.
- 1 cup cabbage, thinly shredded: Adds a nice crunch and freshness to the dish.
- 1 Roma tomato, diced: For a burst of freshness and color.
- 1/4 cup Cotija cheese, crumbled: Optional topping that adds a salty, creamy finish.
- Sour cream: A lovely addition to balance out the flavors and add creaminess.
Prep & Cook Tools
Before diving into the cooking process, make sure you have the following tools on hand:
- Large skillet: For heating the tortillas and sautéing any additional ingredients.
- 9×13 inch baking dish: Perfect for assembling and baking your enchiladas.
- Mixing bowl: For combining the cheese and other fillings.
- Wooden spoon or spatula: Useful for mixing and serving.
- Aluminum foil: To cover the dish while baking, if needed.
Make Cheese Enchiladas: A Simple Method
Now that you have everything ready, let’s get into the step-by-step process of making delicious cheese enchiladas.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This will ensure that your enchiladas bake evenly and get that perfect melty cheese texture.
Step 2: Prepare the Enchiladas
In a mixing bowl, combine 5 cups of shredded cheddar cheese with the shredded cabbage and diced Roma tomato. This mixture will be the delicious filling for your enchiladas.
Step 3: Heat the Tortillas
In a large skillet, lightly heat the corn tortillas over medium heat for about 30 seconds on each side until they are pliable. This step is crucial as it prevents the tortillas from cracking when you roll them.
Step 4: Assemble the Enchiladas
Spread a small amount of red enchilada sauce on the bottom of the baking dish. Take a tortilla, place a generous amount of the cheese filling in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Step 5: Top with Sauce and Cheese
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring all the enchiladas are well coated. Sprinkle the remaining shredded cheddar cheese over the sauce.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Step 7: Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, topped with crumbled Cotija cheese and a dollop of sour cream for an extra creamy touch.
Better-for-You Options
If you’re looking to make your cheese enchiladas a bit healthier, consider these options:
- Whole Wheat Tortillas: Swap out regular corn tortillas for whole wheat ones for added fiber.
- Low-Fat Cheese: Use low-fat or reduced-fat cheese to cut down on calories.
- Vegetable Additions: Incorporate more vegetables into the filling, such as spinach, bell peppers, or zucchini.
- Black Beans: Add black beans for extra protein and fiber.
What Could Go Wrong
Making cheese enchiladas is generally straightforward, but here are a few common pitfalls to avoid:
- Tortillas Cracking: If your tortillas crack when rolling, they may not be heated enough. Make sure to warm them adequately.
- Too Much Sauce: While sauce is essential, too much can make the enchiladas soggy. Use just enough to coat them.
- Uneven Baking: Ensure your oven is properly preheated and consider rotating the dish halfway through baking for even cooking.
Refrigerate, Freeze, Reheat
If you happen to have leftovers (or if you made a double batch—no judgment!), here’s how to store and reheat your cheese enchiladas:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place assembled but unbaked enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
- Reheat: To reheat, simply place in a preheated oven at 350°F until heated through, about 15-20 minutes.
Cheese Enchiladas Q&A
Can I use different types of cheese for enchiladas?
Absolutely! While cheddar is traditional, feel free to mix it up with Monterey Jack, pepper jack, or a blend of your favorites for a unique flavor.
Can I make cheese enchiladas ahead of time?
Yes! You can assemble the enchiladas a day in advance, cover them, and store them in the refrigerator until you’re ready to bake them.
What’s the best way to make homemade enchilada sauce?
To make a simple homemade enchilada sauce, sauté onions and garlic, add chili powder, tomato sauce, and some vegetable broth. Simmer for about 20 minutes for a rich flavor.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional and offer a unique flavor, you can use flour tortillas if that’s what you have on hand. Just be aware that they may not hold up as well when rolling.
Make It Tonight
Now that you have all the details, there’s no reason not to whip up a batch of cheese enchiladas tonight! With their gooey, cheesy goodness and satisfying flavors, they’re bound to become a staple in your home. So grab your ingredients, gather your family or friends, and dive into this cheesy goodness that’s sure to bring smiles all around. Enjoy your cooking adventure and dig into a plate of blissful cheese enchiladas!
Cheese Enchiladas
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, combine 5 cups of shredded cheddar cheese with the shredded cabbage and diced Roma tomato.
- Step 3: In a large skillet, lightly heat the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- Step 4: Spread a small amount of red enchilada sauce on the bottom of the baking dish. Take a tortilla, place a generous amount of the cheese filling in the center, and roll it up tightly.
- Step 5: Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over them and sprinkle with the remaining cheese.
- Step 6: Cover the baking dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes.
- Step 7: Remove from the oven, let cool for a few minutes, and serve hot topped with Cotija cheese and sour cream.
Notes
- For added flavor, consider using homemade enchilada sauce.
- Experiment with different types of cheese for a unique taste.
- These enchiladas freeze well; just bake from frozen, adding extra time.
