Introduction: Can a Cheesy, Flavorful Dinner Be Ready in Just 50 Minutes?
Craving a comforting, Mexican-inspired dish that’s perfect for a weeknight meal? The Cheese Enchiladas, rated 4.90 from 103 votes, is your answer! This vegetarian recipe features corn tortillas stuffed with a melty blend of cheddar, Monterey Jack, and Oaxaca cheeses, black beans, and spinach, all smothered in a rich enchilada sauce. Wondering how to create this restaurant-quality dish at home in just 50 minutes for a delicious meal for 4? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s ideal for family dinners, vegetarian meals, or festive gatherings!
Overview: Why This Recipe Rocks
The Cheese Enchiladas is a quick, flavorful vegetarian dish that delivers gooey, cheesy goodness with a zesty enchilada sauce in a single baking dish. It’s satisfying, customizable, and simple to prepare. Here’s why it’s a standout:
- Time Requirement: About 50 minutes total (15 minutes prep, 35 minutes cooking).
- Difficulty Level: Easy! If you can roll tortillas and bake, you’re set.
- Why It’s Awesome: This recipe uses pantry staples and fresh ingredients to create a hearty, Mexican-inspired meal with minimal effort. It’s versatile (swap fillings or adjust spice), serves 4 generously, and is perfect for weeknight dinners, vegetarian diets, or meal prep. Plus, it’s baked in one dish, keeping cleanup simple!
With its melty cheese and vibrant garnishes, this enchilada dish is as appetizing as it is delicious. Let’s get cooking!
Essential Ingredients
To make Cheese Enchiladas for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Enchilada Sauce (1½ cups): Provides a rich, spicy base (store-bought or homemade).
- Corn Tortillas (8): The traditional base for authentic enchiladas.
- Sharp Cheddar Cheese (1¼ cups, shredded): Adds bold, tangy flavor.
- Monterey Jack Cheese (1¼ cups, shredded): Brings creamy, mild richness.
- Oaxaca Cheese (8 oz, torn): Offers a melty, stringy texture.
- Cooked Black Beans (1 cup, drained and rinsed): Adds protein and heartiness.
- Steamed Spinach (5 oz, chopped): Provides nutrient-rich greens (see notes for steaming).
- Jalapeño Pepper (1, thinly sliced): Adds a spicy kick.
- Fresh Cilantro (½ cup, chopped): Brings a fresh, herbaceous finish.
- Avocado (½, diced): Adds creamy, rich texture.
- Lime (½, for squeezing): Provides bright, citrusy freshness.
Substitutions and Variations:
- Tortillas: Use flour tortillas for a softer texture (not gluten-free).
- Cheese: Swap Oaxaca with mozzarella or queso fresco; use vegan cheese for a vegan version.
- Beans: Replace black beans with pinto beans, kidney beans, or omit for a cheese-only version.
- Spinach: Swap with kale, Swiss chard, or sautéed zucchini.
- Enchilada Sauce: Use green enchilada sauce or a spicier red sauce for a different flavor.
- Vegan: Use vegan cheese and replace enchilada sauce with a vegan version (check labels).
- Gluten-Free: The recipe is naturally gluten-free with corn tortillas; ensure sauce is gluten-free (check labels).
- Spicy Kick: Add diced green chiles or extra jalapeños to the filling.
Why These Ingredients Matter: The cheeses create a gooey, melty filling, while the black beans and spinach add protein and nutrients. The enchilada sauce and garnishes bring bold, zesty flavors, making this a balanced, vegetarian meal perfect for any occasion.
Step-by-Step Instructions
Let’s make Cheese Enchiladas step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Prepare the Spinach
- Place 5 oz spinach in a steamer basket over a pot with 1 inch of water.
- Bring to a simmer, cover, and steam for 1 minute, until wilted.
- Transfer to a strainer, squeeze out excess water, and roughly chop (as noted).
Tip: Squeeze spinach thoroughly to avoid a watery filling.
Step 2: Preheat and Prep the Dish
- Preheat the oven to 350°F.
- Spread ½ cup enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
Tip: Use a spatula to spread sauce evenly for a flavorful base.
Step 3: Soften Tortillas
- If 8 corn tortillas are too stiff to roll without cracking, wrap them in a damp towel and microwave for a few seconds until pliable.
Tip: Warm tortillas briefly to make rolling easier; don’t overheat to avoid sogginess.
Step 4: Mix Cheeses
- In a small bowl, combine ¾ cup shredded sharp cheddar cheese and ¾ cup shredded Monterey Jack cheese.
Tip: Mix cheeses evenly for consistent flavor in the filling.
Step 5: Assemble the Enchiladas
- Lay a tortilla flat and fill with some of the cheddar-Jack cheese blend, torn Oaxaca cheese, cooked black beans, and chopped spinach.
- Roll the tortilla tightly and place seam-side down in the prepared baking dish.
- Repeat with the remaining 7 tortillas.
- Pour the remaining 1 cup enchilada sauce over the top, leaving tortilla edges bare if desired.
- Sprinkle with the remaining ½ cup cheddar and ½ cup Monterey Jack cheese.
Tip: Fill tortillas evenly to ensure consistent portions; roll tightly to keep fillings intact.
Step 6: Bake
- Bake uncovered at 350°F for 20 minutes, until the cheese is melted and tortilla edges are crisp.
Tip: Check at 15 minutes; if cheese browns too quickly, cover loosely with foil.
Step 7: Serve
- Remove from the oven and let cool slightly (2–3 minutes).
- Top with thinly sliced jalapeño, ½ cup chopped cilantro, ½ diced avocado, and squeezes of lime juice.
- Serve hot.
Tip: Garnish just before serving to keep toppings fresh and vibrant.
Assembly: Serving the Perfect Cheese Enchiladas
Your Cheese Enchiladas are ready to impress! Here’s how to make them look as delicious as they taste:
- Serving: Serve family-style in the baking dish for a rustic vibe or plate 2 enchiladas per person, ensuring a mix of sauce, cheese, and garnishes.
- Presentation Tips:
- Garnish with colorful jalapeño slices, cilantro, and avocado for a vibrant, appetizing look.
- Serve on colorful plates to highlight the red sauce and melty cheese.
- Drizzle with extra enchilada sauce or a dollop of sour cream for extra flair.
- Serving Ideas: Pair with Mexican rice, refried beans, or a fresh corn salad. A glass of margarita, sparkling water with lime, or a light beer complements the Mexican flavors.
Pro Tip: For a festive touch, serve with a side of guacamole or salsa and extra lime wedges for squeezing.
Storage and Make-Ahead Tips
This Cheese Enchiladas recipe is great for leftovers and meal prep. Here’s how to keep it tasty:
- Storage:
- Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
- Freezing:
- Freeze assembled (unbaked) enchiladas, tightly wrapped, for up to 3 months. Thaw in the fridge overnight and bake as directed.
- Freeze baked enchiladas (without garnishes) for up to 3 months; reheat individual portions.
- Reheating:
- Reheat in a 350°F oven, covered, for 15–20 minutes, until warmed through (165°F internal temperature).
- Microwave individual portions for 1–2 minutes, but oven reheating retains the best texture.
- Make-Ahead Tips:
- Prepare enchilada sauce up to 5 days in advance (as noted); refrigerate.
- Assemble enchiladas (without baking) up to 24 hours ahead; refrigerate, then bake as directed.
- Steam and chop spinach or shred cheeses in advance; store in the fridge.
Tip: Add fresh garnishes (cilantro, avocado, lime) after reheating to revive the flavors.
Recipe Variations
The Cheese Enchiladas are super versatile. Here are some fun ways to mix it up:
- Vegan: Use vegan cheese (cheddar, Monterey Jack, or Oaxaca-style) and ensure enchilada sauce is vegan.
- Gluten-Free: The recipe is naturally gluten-free with corn tortillas; ensure sauce is gluten-free (check labels).
- Spicy Kick: Add diced green chiles or extra jalapeños to the filling or sauce.
- Protein Boost: Include shredded chicken, ground beef (non-vegetarian), or extra beans.
- Veggie Swap: Replace spinach with sautéed mushrooms, zucchini, or roasted red peppers.
- Cheesy Deluxe: Add extra cheese or mix in queso fresco for more richness.
Mix and match to suit your taste or pantry staples!
Conclusion: A Cheesy, Mexican Comfort Classic
The Cheese Enchiladas are a quick, flavorful meal that brings melty, Mexican-inspired goodness to your table in just 50 minutes. With gooey cheeses, hearty beans, and zesty garnishes, they’re perfect for weeknight dinners, vegetarian meals, or festive gatherings. Try them as is or add your own spin—maybe some extra spice or veggies? Share your creations with us! Grab your baking dish, gather your ingredients, and enjoy every cheesy, delicious bite!
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Cheese Enchiladas
Description
Craving a comforting, Mexican-inspired dish that’s perfect for a weeknight meal? The Cheese Enchiladas, rated 4.90 from 103 votes, is your answer! This vegetarian recipe features corn tortillas stuffed with a melty blend of cheddar, Monterey Jack, and Oaxaca cheeses, black beans, and spinach, all smothered in a rich enchilada sauce
Ingredients
To make Cheese Enchiladas for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Enchilada Sauce (1½ cups): Provides a rich, spicy base (store-bought or homemade).
- Corn Tortillas (8): The traditional base for authentic enchiladas.
- Sharp Cheddar Cheese (1¼ cups, shredded): Adds bold, tangy flavor.
- Monterey Jack Cheese (1¼ cups, shredded): Brings creamy, mild richness.
- Oaxaca Cheese (8 oz, torn): Offers a melty, stringy texture.
- Cooked Black Beans (1 cup, drained and rinsed): Adds protein and heartiness.
- Steamed Spinach (5 oz, chopped): Provides nutrient-rich greens (see notes for steaming).
- Jalapeño Pepper (1, thinly sliced): Adds a spicy kick.
- Fresh Cilantro (½ cup, chopped): Brings a fresh, herbaceous finish.
- Avocado (½, diced): Adds creamy, rich texture.
- Lime (½, for squeezing): Provides bright, citrusy freshness.
Substitutions and Variations:
- Tortillas: Use flour tortillas for a softer texture (not gluten-free).
- Cheese: Swap Oaxaca with mozzarella or queso fresco; use vegan cheese for a vegan version.
- Beans: Replace black beans with pinto beans, kidney beans, or omit for a cheese-only version.
- Spinach: Swap with kale, Swiss chard, or sautéed zucchini.
- Enchilada Sauce: Use green enchilada sauce or a spicier red sauce for a different flavor.
- Vegan: Use vegan cheese and replace enchilada sauce with a vegan version (check labels).
- Gluten-Free: The recipe is naturally gluten-free with corn tortillas; ensure sauce is gluten-free (check labels).
- Spicy Kick: Add diced green chiles or extra jalapeños to the filling.
Why These Ingredients Matter: The cheeses create a gooey, melty filling, while the black beans and spinach add protein and nutrients. The enchilada sauce and garnishes bring bold, zesty flavors, making this a balanced, vegetarian meal perfect for any occasion.
Instructions
Step 1: Prepare the Spinach
- Place 5 oz spinach in a steamer basket over a pot with 1 inch of water.
- Bring to a simmer, cover, and steam for 1 minute, until wilted.
- Transfer to a strainer, squeeze out excess water, and roughly chop (as noted).
Tip: Squeeze spinach thoroughly to avoid a watery filling.
Step 2: Preheat and Prep the Dish
- Preheat the oven to 350°F.
- Spread ½ cup enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
Tip: Use a spatula to spread sauce evenly for a flavorful base.
Step 3: Soften Tortillas
- If 8 corn tortillas are too stiff to roll without cracking, wrap them in a damp towel and microwave for a few seconds until pliable.
Tip: Warm tortillas briefly to make rolling easier; don’t overheat to avoid sogginess.
Step 4: Mix Cheeses
- In a small bowl, combine ¾ cup shredded sharp cheddar cheese and ¾ cup shredded Monterey Jack cheese.
Tip: Mix cheeses evenly for consistent flavor in the filling.
Step 5: Assemble the Enchiladas
- Lay a tortilla flat and fill with some of the cheddar-Jack cheese blend, torn Oaxaca cheese, cooked black beans, and chopped spinach.
- Roll the tortilla tightly and place seam-side down in the prepared baking dish.
- Repeat with the remaining 7 tortillas.
- Pour the remaining 1 cup enchilada sauce over the top, leaving tortilla edges bare if desired.
- Sprinkle with the remaining ½ cup cheddar and ½ cup Monterey Jack cheese.
Tip: Fill tortillas evenly to ensure consistent portions; roll tightly to keep fillings intact.
Step 6: Bake
- Bake uncovered at 350°F for 20 minutes, until the cheese is melted and tortilla edges are crisp.
Tip: Check at 15 minutes; if cheese browns too quickly, cover loosely with foil.
Step 7: Serve
- Remove from the oven and let cool slightly (2–3 minutes).
- Top with thinly sliced jalapeño, ½ cup chopped cilantro, ½ diced avocado, and squeezes of lime juice.
- Serve hot.
Tip: Garnish just before serving to keep toppings fresh and vibrant.
FAQs
1. Can I make this dish gluten-free?
Yes! The recipe is naturally gluten-free with corn tortillas; ensure enchilada sauce is gluten-free (check labels).
2. How can I make it vegan?
Use vegan cheese and ensure enchilada sauce is vegan (check labels).
3. What are the health benefits of this dish?
This dish offers protein from cheese and beans, fiber from spinach, and nutrients from vegetables, making it a balanced vegetarian meal.
4. Can I use flour tortillas?
Yes, but they’ll be softer and less traditional; note that flour tortillas are not gluten-free.
5. How do I prevent tortillas from cracking?
Warm corn tortillas in a damp towel in the microwave (as noted) to make them pliable.
6. Can I use a different cheese?
Yes! Swap Oaxaca with mozzarella or queso fresco; mix in pepper jack for spice.
7. How long does it take to make this dish?
Prep takes about 15 minutes (steaming and assembling), and cooking takes 35 minutes, so you’re done in about 50 minutes.
8. Can I double the recipe?
Yes! Double ingredients and use two 9×13-inch dishes or a larger pan to serve 8.