Three Cheese Enchiladas
Creamy three cheese enchiladas feature melted cheeses and a hint of spice, perfect for a flavorful family meal or casual gathering with fresh toppings.
Ingredients
Instructions
- Combine the three cheeses, saving 1/4 cup each of Cheddar and Monterey Jack cheeses.
- Add picante sauce to the cheese mixture and mix well.
- Place 1/4 cup of the cheese mixture on each tortilla shell.
- Roll up the filled tortillas and place them seam-side down in a baking pan.
- Sprinkle the remaining cheese on top of the rolled tortillas.
- Bake uncovered at 350°F for 20 minutes.
- Top with lettuce, tomatoes, green onions, and optional olives before serving.
Tips & Substitutions
For a creamy twist, consider adding a dollop of sour cream to the cheese mixture. You can substitute the Monterey Jack with Pepper Jack for a spicy kick. If you prefer a lighter option, use reduced-fat cheeses. To enhance the flavor, add spices like cumin or chili powder to the picante sauce mixture. This recipe is versatile, so feel free to mix in black beans or corn for added texture.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh salad with lime vinaigrette pairs nicely, balancing the richness of the cheese. Consider topping with avocado slices or guacamole for added creaminess. For a fun twist, try serving alongside the Quick And Easy Tamale Casserole for a delightful Tex-Mex feast.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for about 1-2 minutes, but the oven will help maintain the crispiness of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Three Cheese Enchiladas contains roughly 245 calories, with 14g protein, 4g carbohydrates, and 19g fat. It is an excellent source of calcium (32% of the Daily Value), protein (27% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of vitamin C.
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 assemble the enchiladas in advance and store them in the fridge until you're ready to bake. Just cover the baking pan with foil to prevent drying out. When ready to serve, bake them straight from the fridge, adding a few extra minutes to the cooking time.
What can I use as a substitute for picante sauce?
If you don't have picante sauce, you can use salsa or enchilada sauce as a substitute. Both options will provide a similar flavor profile. If you're looking for a milder version, consider using mild salsa or a homemade blend of chopped tomatoes, onions, and spices.
Can I freeze the enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Wrap them tightly in foil or plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. When you're ready to enjoy them, thaw in the refrigerator overnight, then bake as directed.
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).