Cheese Enchiladas
Cheese enchiladas are a delightful dish that brings warmth and comfort to the dinner table. With their soft corn tortillas stuffed with gooey cheese and topped with rich enchilada sauce, these enchiladas are a sure way to satisfy any craving. Whether you’re preparing a family meal or hosting friends for dinner, cheese enchiladas are always a hit. This recipe is simple yet packed with flavor, and the best part? You can customize it to suit your tastes. So roll up your sleeves and let’s dive into making these cheesy delights!
Why Cooks Rave About It
There’s something about cheese enchiladas that keeps people coming back for more. The combination of flavors and textures is simply irresistible. The soft, warm tortillas enveloping a generous amount of melted cheese create a heavenly bite. Plus, the vibrant red enchilada sauce adds a rich depth of flavor that enhances every mouthful. Perfect for any occasion, cheese enchiladas are not only quick to prepare but also allow for endless variations, making them a favorite in kitchens everywhere.
What You’ll Need
To whip up a delicious batch of cheese enchiladas, gather the following ingredients:
- 12-14 white corn tortillas – These will serve as the base for your enchiladas, offering that authentic texture.
- 5-6 cups shredded cheddar cheese – The star of the dish! Opt for a good quality cheese for maximum flavor.
- 20 ounces red enchilada sauce – Homemade is recommended for the best taste, but store-bought works in a pinch.
- 1 cup cabbage – Thinly shredded for a crunchy, fresh topping.
- 1 roma tomato – Diced for a burst of freshness and color.
- 1/4 cup Cotija cheese – Crumbled, for an optional topping that adds saltiness and texture.
- Sour cream – For that creamy, tangy finish on top.
Essential Tools for Success
Before you start cooking, make sure you have these essential tools on hand:
- 9×13 inch baking dish – Perfect for holding your enchiladas as they bake.
- Large skillet – For warming the tortillas and sautéing any additional toppings if desired.
- Spatula – To help you flip and serve the enchiladas easily.
- Measuring cups and spoons – For accurate ingredient quantities.
- Oven mitts – Safety first! Protect yourself when handling hot dishes.
Cheese Enchiladas — Do This Next
Now that you’ve gathered your ingredients and tools, it’s time to make your cheese enchiladas. Follow these steps for a delicious outcome:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cheese enchiladas will bake evenly.
Step 2: Prepare the Corn Tortillas
In a large skillet, heat a small amount of oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side until they are soft and pliable. This step prevents the tortillas from cracking when you roll them.
Step 3: Assemble the Enchiladas
In a baking dish, spread a thin layer of red enchilada sauce on the bottom. Take a tortilla and place a generous amount of shredded cheddar cheese (about 1/4 cup) in the center. Roll the tortilla around the cheese tightly and place seam-side down in the baking dish. Repeat this process until all tortillas are filled and placed in the dish.
Step 4: Pour Sauce Over Enchiladas
Once all the enchiladas are in the baking dish, pour the remaining red enchilada sauce evenly over the top. Sprinkle any remaining shredded cheese over the sauce.
Step 5: Bake
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 6: Prepare the Toppings
While the enchiladas are baking, prepare your toppings. Thinly shred the cabbage and dice the roma tomato. Set them aside for serving.
Step 7: Serve
Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes. Top with shredded cabbage, diced tomato, and crumbled Cotija cheese if desired. Finish with a dollop of sour cream and enjoy your cheesy creation!
Seasonal Twists
Cheese enchiladas are versatile, allowing for seasonal twists to keep things interesting. Here are some ideas to elevate your dish:
- Fall Flavor: Add roasted butternut squash or pumpkin puree to the cheese filling for a seasonal twist.
- Summer Fresh: Incorporate grilled zucchini or corn for a bright, summer-inspired enchilada.
- Spicy Kick: Mix in jalapeños or diced green chiles to the cheese filling for an extra kick.
- Herb Infusion: Add chopped fresh cilantro or parsley to the cheese for a burst of flavor.
Chef’s Notes
- For an extra layer of flavor, consider making your own enchilada sauce. It’s easier than you think and adds a personal touch.
- If you have leftover enchiladas, they make for a fantastic lunch the next day!
- Experiment with different types of cheese, such as Monterey Jack or pepper jack, for varied flavor profiles.
- Feel free to add cooked chicken or beans to the cheese filling for additional protein.
How to Store & Reheat
If you have any leftover cheese enchiladas, store them in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and cover the enchiladas with foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. Alternatively, you can use a microwave, but the oven will keep the tortillas from becoming soggy.
Cheese Enchiladas FAQs
Can I make cheese enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the fridge (covered) for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the refrigerator.
What can I substitute for cheddar cheese?
If you’re looking for alternatives, Monterey Jack, pepper jack, or even a blend of different cheeses can work beautifully in cheese enchiladas.
Can I freeze cheese enchiladas?
Yes, you can freeze cheese enchiladas! Assemble them without baking and wrap tightly in foil. They can be frozen for up to 3 months. When ready to eat, bake from frozen, adding extra time to ensure they’re heated through.
What side dishes pair well with cheese enchiladas?
Cheese enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh garden salad. You could also serve them with guacamole for an added treat!
In Closing
Cheese enchiladas are a delightful dish that can bring joy to your dining table. Whether you’re enjoying them on a cozy weeknight or serving them at a festive gathering, these enchiladas never disappoint. With the right ingredients, essential tools, and a little creativity, you can create a meal that’s not only satisfying but also memorable. So, gather your loved ones and dig into a plate of these cheesy delights. Happy cooking!
Cheese Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a small amount of oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side until they are soft and pliable.
- In a baking dish, spread a thin layer of red enchilada sauce on the bottom. Take a tortilla and place a generous amount of shredded cheddar cheese (about 1/4 cup) in the center. Roll the tortilla around the cheese tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
- Once all the enchiladas are in the dish, pour the remaining red enchilada sauce evenly over the top and sprinkle with any remaining shredded cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- While the enchiladas are baking, prepare your toppings by shredding the cabbage and dicing the roma tomato.
- Once the enchiladas are done baking, let them cool for a few minutes and top with shredded cabbage, diced tomato, and crumbled Cotija cheese, if desired. Finish with a dollop of sour cream and enjoy!
Notes
- Homemade enchilada sauce adds a personal touch.
- Leftover enchiladas make for a fantastic lunch the next day.
- Experiment with different cheese types for variety.
- Add cooked chicken or beans for additional protein.
