Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheese Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 75 reviews

  • Author: Sky
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Cheese Enchiladas recipe offers a comforting and flavorful meal perfect for any weeknight. Featuring a blend of sharp cheddar, Monterey Jack, and Oaxaca cheeses, combined with black beans and spinach, these enchiladas are baked to gooey, crispy perfection. The dish is topped with fresh jalapeño, cilantro, avocado, and a squeeze of lime for a bright, zesty finish. Preparing the enchilada sauce in advance allows for a quick assembly and baking when time is short.

Ingredients

Enchilada Sauce

  • 1½ cups Enchilada Sauce

Tortillas

  • 8 corn tortillas

Cheeses

  • 1¼ cups shredded sharp cheddar cheese
  • 1¼ cups shredded Monterey Jack cheese
  • 8 ounces Oaxaca cheese, torn

Fillings

  • 1 cup cooked black beans, drained and rinsed
  • 5 ounces steamed and chopped spinach

Toppings

  • 1 jalapeño pepper, thinly sliced
  • ½ cup chopped fresh cilantro
  • ½ avocado, diced
  • ½ lime, for squeezing

Instructions

  1. Preheat Oven and Prepare Baking Dish. Preheat your oven to 350°F (175°C). Spread ½ cup of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish to prevent sticking and infuse flavor.
  2. Soften Tortillas. If the corn tortillas are stiff and prone to cracking when rolled, wrap them in a damp towel and microwave for a few seconds to make them pliable.
  3. Mix Cheeses. In a small bowl, combine ¾ cup of shredded sharp cheddar cheese and ¾ cup of shredded Monterey Jack cheese to create a gooey filling blend.
  4. Assemble Enchiladas. Place some cheese blend, torn Oaxaca cheese, cooked black beans, and steamed chopped spinach onto each softened tortilla. Roll each tortilla tightly and place it seam side down in the prepared baking dish. Repeat this process with all tortillas.
  5. Add Sauce and Cheese Topping. Pour the remaining 1 cup of enchilada sauce evenly over the assembled enchiladas, avoiding the edges if desired, to keep the tortillas crisp. Sprinkle the remaining ½ cup of cheddar and ½ cup of Monterey Jack cheeses over the top for a melty, golden crust.
  6. Bake. Place the baking dish uncovered in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly and the tortilla edges are crisp.
  7. Garnish and Serve. Remove from the oven and let the enchiladas cool slightly. Top with thinly sliced jalapeño, chopped fresh cilantro, diced avocado, and a squeeze of fresh lime juice before serving for a vibrant finish.

Notes

  • To save time, prepare the enchilada sauce up to 5 days in advance and store it refrigerated.
  • If you prefer a spicier dish, add more jalapeño slices or include some diced jalapeños inside the filling.
  • For a vegetarian meal, ensure the enchilada sauce contains no meat-based ingredients.
  • To warm tortillas evenly, avoid overheating in the microwave to prevent drying out.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://skysrecipes.com/cheese-enchiladas-recipe/