Cheese Enchiladas
Cheese enchiladas are a comfort food classic featuring soft corn tortillas filled with melted cheese, topped with a flavorful tomato sauce infused with cumin, chili powder, and onion. Perfect for casual family dinners or gatherings, this dish offers a delicious blend of cheesy and spicy flavors that appeal to all ages.
Ingredients
Instructions
- Combine tomato sauce and water in a skillet.
- Season with cumin and chili powder to taste.
- Heat to a low boil to mix flavors.
- Reduce to a simmer.
Tips & Substitutions
For the best texture, lightly fry the corn tortillas in oil before filling them. This prevents them from becoming soggy. If you're short on time, you can use store-bought enchilada sauce instead of making your own with tomato sauce. For a spicier kick, add diced jalapeños or use pepper jack cheese. This dish pairs wonderfully with a side of 'Garbage' Salsa For Chili.
Serving Suggestions
Serve cheese enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. They pair perfectly with Mexican rice and refried beans for a complete meal. For a lighter option, serve alongside a fresh salad or avocado slices. This dish is also a great centerpiece for a Mexican-themed dinner party, complementing other favorites like Mexicali Casserole.
Storage & Reheating
Leftover cheese enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for 20-25 minutes, or until heated through. For a quicker option, microwave individual portions for 1-2 minutes until warm. Avoid freezing, as the tortillas may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Enchiladas contains roughly 1285 calories, with 57g protein, 155g carbohydrates, and 75g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (135% of the Daily Value). Note that it is relatively high in sodium, at 1101mg per serving (48% 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 cheese enchiladas ahead of time?
Yes, you can assemble the enchiladas a day ahead. Just cover them tightly with foil and refrigerate until ready to bake. When you're ready to serve, simply bake them straight from the fridge, adding a few extra minutes to the cooking time. This makes them a great option for meal prepping or entertaining.
What type of cheese works best for cheese enchiladas?
Monterey Jack and Colby cheese are traditional choices for cheese enchiladas due to their excellent melting qualities. You can also experiment with a blend of cheeses, such as adding cheddar for a sharper flavor or using queso blanco for a creamier texture. Feel free to mix and match according to your taste preferences.
Can I make this recipe vegetarian?
Absolutely! This cheese enchilada recipe is already vegetarian-friendly. To enhance the dish, consider adding sautéed vegetables like bell peppers, zucchini, or mushrooms to the filling. You can also substitute the tomato sauce with a homemade green sauce for a unique twist. Browse more vegetarian recipes to find even more inspiration.
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).