Cheese enchiladas are a popular Tex-Mex dish consisting of corn tortillas stuffed with cheese, rolled up, and baked under a blanket of enchilada sauce. They are warm, comforting, cheesy, and delicious!
Cheese enchiladas are typically made with corn tortillas rather than flour tortillas. The corn tortillas have a sweet flavor that pairs well with the rich, spicy enchilada sauce. They also hold their shape better when baked under the sauce.
The filling is usually a Mexican blend of cheeses like cheddar, Monterey Jack, queso quesadilla, and asadero. The combination melts beautifully into ooey-gooey perfection! For extra creaminess, ingredients like sour cream or diced green chiles are often mixed into the cheese.
A vibrant red enchilada sauce smothers the rolled up tortillas before baking. The sauce seeps into the tortilla layers creating amazing flavor. Homemade sauce is best, but quality canned enchilada sauce can also be used.
How to Make Cheese Enchiladas
Making cheese enchiladas at home is surprisingly easy. Follow this simple process:
Step 1: Make the Enchilada Sauce
A flavorful enchilada sauce is key. Sauté oil and flour to make a roux, then whisk in chili powder, garlic, cumin, and other spices. Finally, stir in tomato sauce, broth, and perhaps some diced tomatoes. Simmer until thickened.
Key Takeaway: Enchilada sauce can be made days ahead for convenience.
Step 2: Warm the Tortillas
Lightly toast corn tortillas in a skillet for 10-15 seconds per side. This makes them pliable so they roll easily and soak up more flavor.
Step 3: Make the Cheese Filling
In a bowl, mix together shredded Mexican cheese blend with any extras like diced green chiles or sour cream.
Step 4: Roll Up the Enchiladas
Place filling (about 1/3 cup) into each tortilla, then roll up. Place seam-side down in a baking dish. Continue until all tortillas are used.
Step 5: Cover in Sauce and Bake
Ladle enchilada sauce all over the rolled up tortillas, making sure to completely cover them. Top with more cheese. Bake at 350°F for 20-25 minutes until hot and bubbly. Serve right away.
Toppings and Sides for Cheese Enchiladas
While cheese enchiladas are amazing on their own, various garnishes and side dishes can take them to the next level:
- Sour cream
- Shredded lettuce
- Sliced green onions
- Chopped cilantro
- Diced tomatoes
- Sliced black olives
- Pico de gallo
- Guacamole
- Refried beans
- Mexican rice
- Chips and salsa
Playing around with different add-ons keeps things interesting. Try out new flavors at each meal!
Customize Your Cheese Enchiladas
One of the best things about cheese enchiladas is how versatile they are:
| Customization | Ideas |
|---|---|
| Cheese | Monterey Jack, cheddar, pepper jack, Mexican blend, cotija, queso fresco |
| Fillings | Bell peppers, corn, zucchini, spinach, beans, chicken |
| Tortillas | Corn, flour, wheat, spinach, tomato, cassava |
| Sauces | Red enchilada sauce, green enchilada sauce, mole sauce |
| Spices | Chili powder, cumin, cayenne, taco seasoning |
| Toppings | Avocado, red onion, cilantro, queso fresco, sour cream |
Let your imagination run wild! Switch up cheeses, add veggies, use unique tortillas, or spike the heat level. Cater the enchiladas to your own taste preferences.
With so many possible combinations, you could enjoy cheese enchiladas weekly and never get bored. They also freeze well, so make a big batch to reheat for effortless meals later on busy nights.
FAQs
What is the best cheese for enchiladas?
The most commonly used cheese is a shredded Mexican blend which melts well and offers great flavor. Common cheeses in the blend include Monterey Jack, cheddar, asadero, and queso quesadilla.
Can you make cheese enchiladas ahead of time?
Yes! Assemble the entire unbaked dish up to 2 days before and refrigerate. You can also freeze assembled cheese enchiladas for up to 3 months. Thaw before baking.
How do you prevent soggy enchiladas?
Avoid soaking the tortillas in sauce before baking. Instead, lightly toast them to remove excess moisture. Then spread sauce over the tops so they bake instead of sit soaked. Using flour tortillas instead of corn also reduces soggier enchiladas.
Can you add meat?
Of course! Mix shredded chicken, ground beef, or pork into the cheese or make separate meat enchiladas to bake alongside the cheese ones. Get creative with leftovers!
Conclusion
Cheese enchiladas check all the boxes. They're fast, budget-friendly, adaptable, freezer-friendly, kid-approved, and most importantly, delicious comfort food.
With fluffy melted cheese, toasty corn tortillas, and fiery enchilada sauce to pull it all together, this Tex-Mex specialty soothes the soul.