Cheese Enchiladas Recipe

Corn tortillas: Soft, pliable tortillas made from corn, essential for authentic enchiladas.

Cheddar or Mexican blend shredded cheese: A mix of cheeses that melts beautifully, adding a rich, creamy texture.

Enchilada sauce: A savory sauce made from chilies, tomatoes, and spices, crucial for flavoring the dish.

Chopped onions: Optional, but adds a nice crunch and a bit of sharpness to the filling.

To prevent your corn tortillas from cracking when you roll them, warm them up first. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds. This makes them more pliable and easier to handle, ensuring your cheese enchiladas come out perfectly rolled and intact.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll and handle.

• cheddar or mexican blend shredded cheese - Substitute with monterey jack cheese: Monterey Jack melts well and has a mild flavor that complements the enchilada sauce.

• cheddar or mexican blend shredded cheese - Substitute with mozzarella cheese: Mozzarella provides a creamy texture and a mild taste that works well in enchiladas.

• enchilada sauce - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor that can add a different dimension to the dish.

• enchilada sauce - Substitute with tomato sauce with taco seasoning: Mixing tomato sauce with taco seasoning can mimic the flavors of enchilada sauce in a pinch.

• chopped onions - Substitute with green onions: Green onions provide a milder flavor and a bit of color to the dish.

• chopped onions - Substitute with bell peppers: Bell peppers add a sweet crunch and a pop of color, enhancing the texture and appearance of the enchiladas.

• Allow the cheese enchiladas to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, wrap each enchilada individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.
• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the enchiladas in the refrigerator overnight. This gradual thawing helps maintain the texture of the tortillas and cheese.
• Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil to prevent drying out.
• Bake for 20-25 minutes or until heated through. If desired, remove the foil during the last 5 minutes to allow the cheese to become bubbly and slightly golden.
• For a quicker option, you can reheat individual enchiladas in the microwave. Place on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes or until hot.
• Garnish with fresh cilantro, sour cream, or avocado slices before serving to add a fresh touch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cheese enchiladas in an oven-safe dish. Cover the dish with aluminum foil to prevent the cheese from drying out. Bake for about 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second increments until hot.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the enchiladas in the skillet, cover with a lid, and heat for about 5-7 minutes, turning occasionally to ensure even heating. This method can give the tortillas a slightly crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, making sure they are not overlapping. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly. This method can also add a bit of crispiness to the tortillas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a toaster oven tray and cover with aluminum foil. Heat for about 15-20 minutes, or until the enchiladas are warmed through and the cheese is melted.

• Oven: Used to bake the enchiladas at a consistent temperature of 350°F (175°C).

• Baking dish: A dish to hold the enchiladas while they bake, ensuring even cooking and sauce distribution.

• Mixing bowl: Useful for combining the shredded cheese and optional chopped onions before filling the tortillas.

• Spatula: Helps in spreading the enchilada sauce evenly in the baking dish and over the rolled tortillas.

• Cheese grater: If you are shredding your own cheese, this tool will be necessary to get the cheese to the right consistency.

• Knife: Essential for chopping the optional onions finely.

• Cutting board: Provides a safe and clean surface for chopping the onions.

• Measuring cup: Ensures accurate measurement of the enchilada sauce and cheese.

• Spoon: Useful for scooping and spreading the enchilada sauce in the baking dish and over the tortillas.

• Tongs: Handy for handling the tortillas, especially when filling and rolling them.

Prepare the filling: Shred the cheese and chop the onions in advance to save time during assembly.

Use pre-made sauce: Opt for store-bought enchilada sauce to cut down on preparation time.

Microwave tortillas: Warm the corn tortillas in the microwave for 30 seconds to make them more pliable and easier to roll.

Assemble in batches: Lay out all the tortillas and fill them simultaneously to streamline the process.

Preheat oven early: Start preheating the oven while you prepare the ingredients to ensure it’s ready when you are.