Why Make This Recipe
Cheese enchiladas are a delicious and comforting dish that many people love. They are easy to make and perfect for any occasion, whether it’s a family dinner or a casual gathering with friends. This recipe is great because it allows you to customize it with your favorite fillings and toppings. If you enjoy cheesy goodness wrapped in warm tortillas, you’ll enjoy making and sharing this dish!
How to Make Cheese Enchiladas
Ingredients:
- 8 corn or flour tortillas
- 2 cups queso cheese (or queso dip)
- 1 cup shredded cheese blend (cheddar, Monterey Jack, or Mexican blend)
- 1 can enchilada sauce
- 1 teaspoon Tex-Mex seasoning
- Fresh cilantro for garnish
- Optional proteins (chicken, beef, or beans)
- Optional veggies (bell peppers, onions, etc.)
Directions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the queso cheese until melted.
- If using proteins or veggies, sauté them until cooked.
- Take a tortilla, fill it with the queso mixture and protein/veggies if desired, then roll it up.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour enchilada sauce over the tortillas.
- Sprinkle the shredded cheese blend on top.
- Bake for 20-25 minutes, until bubbly and golden.
- Garnish with fresh cilantro before serving.
How to Serve Cheese Enchiladas
Serve cheese enchiladas hot from the oven. You can add extra toppings like sour cream, diced tomatoes, or jalapeños for added flavor. A side of rice or beans pairs nicely with this dish, making for a satisfying meal.
How to Store Cheese Enchiladas
If you have leftovers, let the enchiladas cool completely. Store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also freeze them for longer storage. Just be sure to wrap them well and they will last up to 3 months in the freezer.
Tips to Make Cheese Enchiladas
- Use fresh tortillas for the best texture and flavor.
- You can mix different types of cheese for a unique taste.
- If you like a little heat, add some diced green chiles or spicy seasoning to the queso mix.
- Make it vegetarian by using beans and lots of veggies as the filling.
Variation
You can change things up by adding different fillings, like refried beans, shredded chicken, or sautéed mushrooms. You can even create a spicy version with jalapeños or hot sauce mixed into the queso.
FAQs
1. Can I make cheese enchiladas ahead of time?
Yes, you can prepare the enchiladas and assemble them a few hours before baking. Just cover them and refrigerate until you’re ready to bake.
2. What kind of cheese is best for cheese enchiladas?
Queso cheese is great, but you can also use any cheese that melts well, like cheddar, Monterey Jack, or a Mexican blend.
3. Can I use flour tortillas instead of corn?
Yes, flour tortillas work well too! They will give a different texture, but they are just as delicious.
Cheese Enchiladas
Ingredients
Main Ingredients
- 8 pieces corn or flour tortillas
- 2 cups queso cheese (or queso dip)
- 1 cup shredded cheese blend (cheddar, Monterey Jack, or Mexican blend)
- 1 can enchilada sauce
- 1 teaspoon Tex-Mex seasoning
- to taste fresh cilantro for garnish
Optional Ingredients
- to taste optional proteins (chicken, beef, or beans)
- to taste optional veggies (bell peppers, onions, etc.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the queso cheese until melted.
- If using proteins or veggies, sauté them until cooked.
- Take a tortilla, fill it with the queso mixture and protein/veggies if desired, then roll it up.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour enchilada sauce over the tortillas.
- Sprinkle the shredded cheese blend on top.
Baking
- Bake for 20-25 minutes, until bubbly and golden.
- Garnish with fresh cilantro before serving.