Cheese Enchiladas(Enchiladas De Queso)
Cheese enchiladas feature tender corn tortillas filled with melted cheese, topped with flavorful enchilada sauce and onions, baked to perfection—delightful for casual or family dinners.
Ingredients
Instructions
- Prepare the enchilada sauce.
- Heat the sauce in a medium saucepan.
- Reserve 1/3 of the shredded cheese for topping.
- Heat vegetable oil in a medium pan.
- Soften one side of a tortilla in the oil, then quickly turn to soften the other side for 3 to 5 seconds.
- Drain the tortilla on paper towels.
- Immediately dip the tortilla in hot sauce and remove at once.
- Place the dipped tortilla on a plate and arrange flat or rolled.
- Sprinkle with some of the cheese and chopped green onions.
- Place the tortillas in a shallow medium baking dish.
- Cover with remaining sauce and cheese.
- Bake in a preheated 350°F oven for 15 to 20 minutes, until cheese is melted.
Tips & Substitutions
For a creamier texture, consider mixing in a bit of cream cheese with the shredded cheese. If you prefer a spicier kick, add some diced jalapeños to the filling or use a spicy enchilada sauce. Corn tortillas are traditional, but flour tortillas can be used for a softer bite. This dish also works great with leftover shredded chicken or beef for added protein.
Serving Suggestions
Serve your cheese enchiladas with a side of Mexican rice and refried beans for a complete meal. A fresh garden salad or some guacamole pairs beautifully with these enchiladas. For a fun twist, try them alongside Tex-Mex Dip(Light) as an appetizer or snack. Garnish with additional chopped green onions or cilantro for a burst of freshness.
Storage & Reheating
Leftover cheese 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 for about 15 minutes or until heated through. You can also microwave them, covered, for a quicker option, though this may affect the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Enchiladas(Enchiladas De Queso) contains roughly 232 calories, with 7g protein, 38g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 653mg per serving (28% 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 in advance and store them in the refrigerator before baking. Just cover them tightly with foil. When you're ready to bake, remove the cover and add a few extra minutes to the baking time to ensure they're heated through.
What can I use instead of cheddar cheese?
You can use a combination of cheeses for different flavors. Monterey Jack, pepper jack, or even queso blanco can be great substitutes. If you want a lower-fat option, consider using part-skim mozzarella or a reduced-fat cheddar.
How do I make enchilada sauce from scratch?
To make enchilada sauce, sauté onions and garlic in oil, add chili powder, cumin, and tomato sauce, then simmer for about 20 minutes. Adjust seasoning to taste. Homemade sauce allows for customization and is often fresher than store-bought options.
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).