Cheese Enchiladas
There’s something undeniably comforting about a plate of cheese enchiladas, wrapped in warm tortillas and drenched in rich, zesty red enchilada sauce. This dish is a staple in many households, combining simple ingredients to create a burst of flavor in every bite. Whether you’re hosting a dinner party or simply looking for a cozy weeknight meal, cheese enchiladas fit the bill perfectly. With their gooey cheese filling and savory sauce, they’re sure to please everyone at the table. Let’s dive into how you can recreate this delicious dish in your own kitchen.
Top Reasons to Make Cheese Enchiladas
- Comfort Food: Cheese enchiladas are the epitome of comfort food, offering warmth and satisfaction.
- Versatile: You can easily customize them with your favorite toppings or ingredients.
- Easy to Make: With just a few steps and ingredients, you can whip these up in no time.
- Perfect for Meal Prep: They store well, making them an ideal choice for meal prep or leftovers.
- Great for Entertaining: Serve them up at your next gathering to impress your guests!
Shopping List
- 12-14 white corn tortillas
- 5-6 cups shredded cheddar cheese
- 20 ounces red enchilada sauce (homemade recommended or canned)
- 1 cup cabbage, thinly shredded
- 1 roma tomato, diced
- 1/4 cup Cotija cheese, crumbled (for topping, optional)
- Sour cream (for topping)
Gear Checklist
- Large Baking Dish: A 9×13 inch dish works perfectly for baking the enchiladas.
- Skillet: For warming the tortillas and sautéing any additional fillings, if desired.
- Measuring Cups: To ensure you have the right amount of cheese and sauce.
- Spatula: For spreading the sauce and lifting the enchiladas out of the dish.
- Serving Utensils: To dish out the enchiladas once they’re ready to serve.
Cheese Enchiladas in Steps
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Preheat your oven to 350°F (175°C). If you’re making homemade red enchilada sauce, prepare that first for a fresher taste.
Step 2: Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. This will make them easier to roll without tearing.
Step 3: Assemble the Enchiladas
Spread a thin layer of red enchilada sauce on the bottom of your baking dish. Take a warmed tortilla and fill it with a generous amount of shredded cheddar cheese and a sprinkle of cabbage. Roll it up tightly and place it seam-side down in the baking dish. Repeat until all the tortillas are filled.
Step 4: Top with Sauce and Cheese
Once all the enchiladas are in the baking dish, pour the remaining red enchilada sauce over the top. Make sure to cover them evenly. Sprinkle the remaining shredded cheddar cheese on top, making it extra cheesy!
Step 5: Bake
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Step 6: Serve and Enjoy
Remove the enchiladas from the oven and let them cool for a few minutes. Top with diced roma tomatoes, crumbled Cotija cheese, and a dollop of sour cream before serving. Enjoy the cheesy goodness!
Season-by-Season Upgrades
- Spring: Add fresh herbs like cilantro or chives to brighten up the dish.
- Summer: Incorporate grilled corn or diced bell peppers for a sweet crunch.
- Fall: Mix in some roasted butternut squash or pumpkin puree for a seasonal twist.
- Winter: Spice it up with jalapeños or chipotle peppers for warmth.
Frequent Missteps to Avoid
- Skipping the tortilla warming step can lead to tearing when you roll them.
- Not using enough sauce can result in dry enchiladas; be generous!
- Overfilling the tortillas can make them difficult to roll and may cause spills.
- Forgetting to cover with foil while baking may result in burnt cheese.
Best Ways to Store
Cheese enchiladas are perfect for leftovers. Allow any remaining enchiladas to cool completely, then cover them tightly with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 3-4 days. If you’d like to keep them longer, consider freezing them. Place the cooled enchiladas in an airtight container or freezer-safe bag, and they’ll last for up to 2 months. When ready to enjoy, simply reheat in the oven until heated through.
Your Questions, Answered
Can I use other types of cheese?
Absolutely! While cheddar is traditional, you can mix in Monterey Jack, mozzarella, or a Mexican cheese blend for different flavors and textures.
Is it possible to make these enchiladas vegetarian?
Yes! Cheese enchiladas are naturally vegetarian-friendly. You can even add black beans or sautéed vegetables for added nutrition and flavor.
Can I make the enchiladas ahead of time?
Definitely! You can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Just pop them in the oven when you’re ready to bake!
What can I serve with cheese enchiladas?
These enchiladas pair wonderfully with Mexican rice, refried beans, or a fresh salad. You can also serve them with guacamole and salsa for added flavor.
Reader Favorites
Make It Tonight
Cheese enchiladas are not just a meal; they’re a celebration of flavors that can transform any ordinary night into something special. With their gooey cheese, tangy sauce, and endless possibilities for customization, they’re a dish that deserves a spot on your dinner table. So gather your ingredients, roll up those tortillas, and get ready to enjoy a plate of cheesy goodness! You’ll be thrilled with how simple they are to make and how delicious they taste. Happy cooking!
Cheese Enchiladas
Ingredients
Equipment
Method
- Step 1: Prepare the Ingredients - Start by gathering all your ingredients. Preheat your oven to 350°F (175°C). If you're making homemade red enchilada sauce, prepare that first for a fresher taste.
- Step 2: Warm the Tortillas - In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. This will make them easier to roll without tearing.
- Step 3: Assemble the Enchiladas - Spread a thin layer of red enchilada sauce on the bottom of your baking dish. Take a warmed tortilla and fill it with a generous amount of shredded cheddar cheese and a sprinkle of cabbage. Roll it up tightly and place it seam-side down in the baking dish. Repeat until all the tortillas are filled.
- Step 4: Top with Sauce and Cheese - Once all the enchiladas are in the baking dish, pour the remaining red enchilada sauce over the top. Make sure to cover them evenly. Sprinkle the remaining shredded cheddar cheese on top, making it extra cheesy!
- Step 5: Bake - Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Step 6: Serve and Enjoy - Remove the enchiladas from the oven and let them cool for a few minutes. Top with diced roma tomatoes, crumbled Cotija cheese, and a dollop of sour cream before serving. Enjoy the cheesy goodness!
Notes
- Allow leftovers to cool completely before storing.
- These enchiladas can be frozen for up to 2 months.
- Mix different types of cheese for varied flavors.
