Description
Cheese Enchiladas
Delicious, cheesy enchiladas smothered in melted cheese, a simple yet flavorful meal that is sure to be a hit with the whole family!
Ingredients:
For the Enchiladas:
10-12 corn or flour tortillas
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese
(optional, for extra creaminess)
1/2 cup finely chopped onions
1/4 cup chopped cilantro (for garnish)
For the Enchilada Sauce:
2 cups red enchilada sauce (store-bought or homemade)
1 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
For the Topping:
1 cup shredded mozzarella cheese
1/4 cup fresh cilantro (optional for garnish)
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Enchilada Sauce:
In a saucepan, heat the enchilada sauce over medium heat.
Stir in garlic powder, cumin, chili powder, salt, and pepper. Let the sauce simmer for 5-7 minutes. Set aside.
3. Assemble the Enchiladas:
In a large mixing bowl, combine the shredded cheddar, mozzarella, and ricotta cheese (if using).
Pour a small amount of the enchilada sauce in the bottom of a baking dish to prevent sticking.
Take each tortilla, lightly dip it into the enchilada sauce, and then fill it with a generous portion of the cheese mixture. Roll it up tightly and place it seam-side down in the baking dish.
Repeat until the dish is full of rolled tortillas.
4. Bake the Enchiladas:
Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
Sprinkle the remaining shredded mozzarella cheese over the top.
Bake in the oven for 20-25 minutes, or until the cheese is melted and golden brown.
5. Serve:
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro.
Serve hot, with rice, beans, or a simple salad on the side.
Enjoy!
These cheesy enchiladas are a great comfort food option and can easily be customized with your favorite fillings or additional toppings like sour cream, guacamole, or salsa!
Step-by-Step Guide
Follow this detailed process for perfect enchiladas every time. First, ensure all cheese is shredded and ingredients are prepped. Warm your tortillas slightly (about 15 seconds in a damp paper towel in the microwave) to make them pliable and prevent cracking. When assembling, use a shallow bowl for the sauce to dip each tortilla. Spread about 1/3 cup of the cheese filling down the center of the sauced tortilla, roll tightly, and place seam-side down in the sauced baking dish. Pack them snugly to prevent unrolling. Finally, for optimal browning, bake on the middle rack until the sauce is bubbling and the top cheese is fully melted with golden spots.
Serving Suggestions
These rich, cheesy enchiladas pair beautifully with lighter, fresher sides. Serve alongside Mexican rice, refried beans, or a crisp romaine lettuce salad with a lime vinaigrette. For topping bars, offer diced white onion, fresh cilantro, sliced radishes, a dollop of cool sour cream or Mexican crema, chunky guacamole, and pickled jalapeños. For a complete meal, add grilled chicken or seasoned ground beef to the cheese filling.
How-to Summary
To summarize: Preheat oven to 375°F. Simmer enchilada sauce with spices. Mix cheeses for filling. Spread sauce in a baking dish. Dip tortillas in sauce, fill with cheese, roll, and place seam-side down in the dish. Cover with remaining sauce and top with more cheese. Bake for 20-25 minutes until bubbly and golden. Garnish and serve.
Frequently Asked Questions
Can I make these enchiladas ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What’s the best way to prevent soggy enchiladas? Briefly frying each tortilla in a little oil before dipping and filling creates a protective barrier. Also, avoid over-saucing the bottom of the pan.
Can I use flour tortillas instead of corn? Absolutely. Flour tortillas are more pliable and have a milder flavor. Note that they may become softer during baking.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated through.
Is the ricotta cheese necessary? No, it’s optional. It adds a lovely creamy texture and tang, but the enchiladas will still be delicious with just cheddar and mozzarella.
Common Mistakes to Avoid
- Using cold tortillas directly from the package, which leads to cracking during rolling.
- Overfilling the tortillas, causing them to burst open in the dish.
- Not heating the canned enchilada sauce with spices, which results in a flat, “tinny” flavor.
- Pouring too much sauce on top before baking, which can make the final dish overly wet.
- Cutting and serving the enchiladas immediately out of the oven. Let them rest for 5-10 minutes to set.
Conclusion
These cheese enchiladas are the ultimate customizable comfort food, perfect for a satisfying family dinner or entertaining guests. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly baked, gloriously cheesy dish every time. Don’t forget to explore the serving suggestions and make it your own with favorite toppings and sides. Enjoy the process and the delicious results!