Cheese Enchilada(Mexican Food)
Cheese enchiladas feature a flavorful mix of cheeses, chiles, and onions wrapped in warm tortillas, baked to perfection with a rich enchilada sauce—perfect for a comforting Mexican meal.
Ingredients
Instructions
- Combine chopped onion, chopped green chiles, grated Cheddar cheese, grated Monterey Jack cheese, and chopped hard-cooked eggs; toss lightly.
- Heat one can of enchilada sauce and dip each thawed tortilla into the warm sauce to prevent cracking.
- Place 2 to 3 tablespoons of the cheese mixture in the center of each tortilla and roll up.
- Place the rolled tortillas seam side down in a greased baking dish.
- Cover with the remaining can of enchilada sauce.
- Bake in a 350°F (175°C) oven for 25 to 30 minutes or until the cheese melts.
Tips & Substitutions
For a creamier texture, consider adding a layer of sour cream in between the tortillas and cheese mixture. If you want a bit of spice, try adding some diced jalapeños or a sprinkle of cayenne pepper. You can substitute the Cheddar and Monterey Jack cheeses with any other melty cheese, like Pepper Jack, for an extra kick. Don't forget to cover the dish with foil for the first 15 minutes of baking to prevent over-browning.
Serving Suggestions
Serve these cheese enchiladas hot, garnished with fresh cilantro, diced tomatoes, and a dollop of sour cream. They pair beautifully with a side of Mexican rice or a fresh salad, like Joe'S Taco Salad, for a complete meal. For a festive touch, consider serving with a bowl of Chili'S Mexican Cheese Dip(Microwave) for dipping.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them, covering with a damp paper towel to retain moisture, for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Enchilada(Mexican Food) contains roughly 1169 calories, with 39g protein, 163g carbohydrates, and 43g fat. It is an excellent source of protein (79% of the Daily Value), calcium (71% of the Daily Value), and dietary fiber (52% of the Daily Value). Note that it is relatively high in sodium, at 1846mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and assemble them a day in advance. Just cover them tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap and add extra enchilada sauce if needed, then bake as directed.
What can I use instead of corn tortillas?
If you prefer, you can use flour tortillas instead of corn tortillas for a softer texture. They hold up well with the filling and will still taste delicious. Just be mindful that the flavor profile will slightly change with this substitution.
How can I make this recipe vegetarian?
To make the cheese enchiladas vegetarian, simply omit the hard-cooked eggs and ensure that the enchilada sauce is meat-free. You can add more vegetables, like sautéed bell peppers or mushrooms, to the cheese mixture for added flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).