5 Best Cheese Enchiladas Recipes

delicious cheese enchiladas recipes

If you're a fan of cheesy goodness wrapped in warm tortillas, you're in for a treat! Cheese enchiladas are like a cozy hug for your taste buds, and there are so many ways to make them. From classic red sauce to zesty tomatillo salsa, each recipe packs a flavorful punch. Ready to spice things up or keep it simple? Let's investigate five mouthwatering options that'll make you want to grab a fork and dig in!

Classic Cheese Enchiladas With Red Sauce

Classic Cheese Enchiladas with Red Sauce are a timeless Mexican dish that brings comfort and flavor to your table. This recipe features soft corn tortillas filled with a blend of cheese, rolled up, and smothered in a rich, tangy red sauce. It's perfect for a family dinner or a gathering with friends, and can be customized with your favorite cheeses or toppings. Get ready to indulge in this cheesy delight that's sure to satisfy your cravings!

Ingredients:

  • 8 corn tortillas
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 small onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)

Cooking Instructions:

Begin by preheating your oven to 350°F (175°C).

In a skillet, heat the vegetable oil over medium heat and sauté the chopped onion until it becomes translucent.

Add the ground cumin and garlic powder to the skillet, stirring for another minute.

Remove from heat and mix in 1 cup of the shredded cheese.

Warm the corn tortillas in a dry skillet or microwave until pliable.

Spread a little red sauce on the bottom of a baking dish.

Place a generous spoonful of the cheese mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared dish.

Pour the remaining red sauce over the enchiladas, ensuring they're well coated, and sprinkle the remaining cheese on top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Extra Tips:

For a deeper flavor, consider using homemade enchilada sauce, which can be made from scratch with tomatoes, chili powder, and spices.

If you prefer a bit of heat, you can add chopped jalapeños or a dash of cayenne pepper to the cheese filling.

To make the dish even more hearty, feel free to add cooked beans or shredded chicken to the filling.

Finally, let the enchiladas sit for a few minutes after baking before serving; this will help them set and make them easier to serve.

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Enjoy your cheesy creation!

Cheesy Green Enchiladas With Tomatillo Salsa

cheesy enchiladas with salsa

Cheesy Green Enchiladas with Tomatillo Salsa are a delightful twist on traditional enchiladas, featuring a creamy cheese filling and a vibrant tomatillo salsa that adds a tangy kick.

These enchiladas are perfect for a weeknight dinner or a festive gathering, as they can be prepared in advance and baked just before serving. The combination of melted cheese and fresh tomatillo flavor creates a comforting dish that everyone will enjoy.

Ingredients:

  • 10 corn tortillas
  • 2 cups shredded cheese (Monterey Jack or a Mexican blend)
  • 1 cup ricotta cheese
  • 1 cup tomatillo salsa
  • 1 cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

Begin by preheating your oven to 375°F (190°C). In a mixing bowl, combine the shredded cheese, ricotta cheese, cumin, garlic powder, and a pinch of salt and pepper.

Heat the olive oil in a skillet over medium heat, briefly warming the corn tortillas to make them pliable. Spread a layer of tomatillo salsa at the bottom of a baking dish.

Take a warm tortilla, fill it with the cheese mixture, roll it up, and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.

Pour the remaining tomatillo salsa over the top and dollop with sour cream. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Extra Tips:

For a spicy kick, consider adding diced jalapeños to the cheese filling or topping the enchiladas with sliced avocado before serving.

If you want to save time, you can use store-bought tomatillo salsa, but making your own can enhance the dish with fresh ingredients.

Additionally, feel free to experiment with different types of cheese or add cooked chicken or beans for extra protein. Garnish with fresh cilantro for added flavor and a pop of color!

Spicy Cheese Enchiladas With Jalapeño Cream Sauce

Spicy Cheese Enchiladas with Jalapeño Cream Sauce is a delightful twist on traditional enchiladas, perfect for those who crave a little heat in their meal. The combination of gooey cheese, zesty jalapeños, and a rich cream sauce creates a comforting dish that's sure to impress family and friends. Serve these enchiladas with a side of Mexican rice or a fresh salad for a complete meal.

Ingredients:

  • 10 corn tortillas
  • 2 cups shredded cheese (cheddar or a Mexican blend)
  • 1 cup diced jalapeños (fresh or pickled)
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish (optional)

Cooking Instructions:

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Preheat your oven to 350°F (175°C). In a medium saucepan, heat olive oil over medium heat and sauté the diced jalapeños for about 3 minutes until they soften.

Add the sour cream, heavy cream, garlic powder, onion powder, cumin, salt, and pepper, stirring until well combined.

In a separate bowl, mix the shredded cheese with half of the jalapeño cream sauce.

Warm the corn tortillas in a dry skillet or microwave until pliable.

Take each tortilla and fill it with the cheese mixture, rolling it up tightly and placing it seam-side down in a greased baking dish.

Once all tortillas are filled and placed in the dish, pour the remaining jalapeño cream sauce over the top and sprinkle with any leftover cheese.

Bake for 20-25 minutes until bubbly and golden.

Extra Tips:

To improve the flavor of your enchiladas, consider adding cooked shredded chicken or beef to the cheese filling for added protein.

If you're looking for a milder version, use less jalapeño or substitute with bell peppers.

For an extra kick, sprinkle some crushed red pepper flakes on top before baking.

Don't forget to let your enchiladas rest for a few minutes after baking to allow the sauce to set, making them easier to serve.

Enjoy!

Vegetarian Cheese Enchiladas With Black Beans

vegetarian black bean enchiladas

Vegetarian cheese enchiladas with black beans are a delicious and satisfying dish that brings together the rich flavors of cheese, beans, and spices wrapped in soft corn tortillas. This recipe is perfect for a weeknight dinner or a special occasion, as it combines nutritious ingredients with heartwarming comfort food.

With layers of melted cheese and savory black beans, these enchiladas are sure to please both vegetarians and meat lovers alike.

Ingredients:

  • 8 corn tortillas
  • 2 cups black beans (cooked and drained)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or your choice)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)
  • Sour cream (optional, for serving)

Instructions:

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the black beans, half of the shredded cheese, ground cumin, chili powder, salt, and pepper.

Warm the corn tortillas slightly to make them pliable, then fill each tortilla with a generous spoonful of the black bean mixture. Roll the tortillas tightly and place them seam-side down in a greased baking dish.

Pour the enchilada sauce over the rolled tortillas, ensuring they're well coated. Top with the remaining cheese and bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before garnishing with fresh cilantro and serving with sour cream if desired.

Extra Tips:

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To improve the flavor of your enchiladas, consider adding sautéed onions, bell peppers, or corn to the filling.

If you prefer a spicier kick, you can incorporate diced jalapeños or hot sauce into the bean mixture or enchilada sauce.

For a creamier texture, try blending some cream cheese with the black beans before filling the tortillas.

Additionally, if you want to make this dish ahead of time, you can assemble the enchiladas and refrigerate them for a few hours or overnight before baking; just add a few extra minutes to the baking time if they're cold.

Enjoy your delicious homemade vegetarian cheese enchiladas!

Tex-Mex Style Cheese Enchiladas With Chili Con Carne

Tex-Mex Style Cheese Enchiladas with Chili Con Carne are a delightful combination of flavors that bring the best of Tex-Mex cuisine to your table.

These enchiladas are filled with gooey cheese and topped with a rich and savory chili con carne sauce that adds a hearty touch. Perfect for family gatherings or a cozy dinner, this dish is sure to please cheese lovers and spice aficionados alike.

Follow this recipe to create a satisfying meal that's bursting with flavor and warmth.

Ingredients:

  • 12 corn tortillas
  • 2 cups shredded cheese (cheddar or a blend)
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 can (15 oz) chili beans
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving (optional)

Instructions:

Begin by preheating your oven to 350°F (175°C).

In a skillet, heat the vegetable oil over medium heat. Sauté the diced onion and minced garlic until they become fragrant and translucent.

Add the ground beef and cook until browned, breaking it apart with a spoon. Then, stir in the chili beans, diced tomatoes, chili powder, cumin, salt, and pepper. Let the mixture simmer for about 10 minutes.

Meanwhile, warm the corn tortillas in a dry skillet or microwave to make them pliable.

Once the beef mixture is ready, spoon a portion into each tortilla along with a generous amount of shredded cheese.

Roll up the tortillas and place them seam-side down in a baking dish. Pour any remaining chili mixture over the top and sprinkle with additional cheese.

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Extra Tips:

To improve the flavor of your cheese enchiladas, consider adding some chopped jalapeños or diced bell peppers to the beef mixture for an extra kick.

If you prefer a vegetarian version, substitute the ground beef with a mix of beans and vegetables.

For a creamier sauce, you can blend some cream cheese or sour cream into the chili sauce before pouring it over the enchiladas.

Finally, let the enchiladas sit for a few minutes after baking before serving; this will help them hold their shape better when you cut into them.

Enjoy your delicious Tex-Mex creation!


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