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.

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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.