Cheese Enchiladas
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
Cheese Enchiladas
Description
This Cheese Enchiladas recipe balances multiple cheeses—sharp cheddar, Monterey Jack, and Oaxaca—bringing distinct textures and melting qualities. The inclusion of black beans and steamed spinach adds protein and vegetable components, enriching the filling. Corn tortillas are softened with warming before filling and rolling. The enchilada sauce spreads in the baking dish base and tops the rolled enchiladas with extra cheese, enabling a layered, saucy finish once baked.
Baked at 350°F for 20 minutes, the enchiladas develop melted cheese and slightly crisp edges, while the filling becomes melded and hot. The use of fresh jalapeños, cilantro, diced avocado, and a squeeze of lime after baking creates complementary fresh and spicy notes, cutting through the richness and adding texture variety.
This dish is suitable as a satisfying main course for vegetarians or anyone who enjoys cheesy Mexican-inspired flavors. It pairs well with simple sides like rice or a fresh salad. The recipe's steaming of spinach before adding ensures a tender but not watery filling. The multiple cheeses offer layered flavor complexity uncommon in single-cheese versions.
Ingredients
- 1½ cups enchilada sauce
- 8 corn tortillas
- 1¼ cups cheddar cheese shredded sharp
- 1¼ cups Monterey jack cheese shredded
- 8 ounces Oaxaca cheese torn
- 1 cup black beans drained and rinsed, cooked
- 5 ounces spinach steamed and chopped
- 1 jalapeno pepper thinly sliced
- ½ cup cilantro chopped, fresh
- ½ avocado diced
- ½ lime for squeezing
Instructions
- Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
- If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
- In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
- Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
- Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.
Notes
- Steam spinach over simmering water for 1 minute until wilted and squeeze out excess water to prevent soggy filling.
- Chop spinach roughly if desired before combining with other filling ingredients.
User Reviews
Overall Rating
4.9
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