Easy Cheese Enchiladas

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Cheese enchiladas are a tasty and quick meal you can make at home. These easy cheese enchiladas only take about 30 minutes to prepare and have 380 calories per serving. You’ll need corn tortillas, enchilada sauce, and lots of cheese. The recipe also includes black beans, onions, and spices for extra flavor.

To make these enchiladas, you’ll start by warming the tortillas so they’re soft. Then you’ll mix the cheeses and other ingredients for the filling. Roll the filling in the tortillas and place them in a baking dish. Top with sauce and more cheese, then bake until hot and bubbly. In no time, you’ll have a yummy dinner your whole family will love.

Exact Ingredients List

You’ll need these items to make delicious cheese enchiladas:

• 1 (10 oz) can enchilada sauce
• 10-12 corn tortillas
• 2 1/2 cups shredded Mexican cheese blend
• 8 oz Oaxaca cheese, crumbled
• 1 (15 oz) can black beans, drained and rinsed (optional)
• 1 small white onion, finely diced
• 1/4 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• Fresh cilantro for garnish

Make sure to grab a 9×13-inch baking dish too! You’ll use it to assemble and bake your enchiladas.

Remember, the black beans are optional. If you’re not a fan, feel free to skip them. The enchiladas will still be yummy!

Don’t forget to pick up some extra toppings if you like. Sliced jalapeños, diced tomatoes, or extra sour cream can take your enchiladas to the next level.

Instructions

Preheat your oven to 350°F. Grab a 9×13-inch baking dish and spread 1/3 of the enchilada sauce on the bottom.

Soften your tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Set them aside for now.

In a large bowl, mix 2 cups of shredded Mexican cheese, Oaxaca cheese, black beans (if you’re using them), diced onion, sour cream, and spices. Stir everything together well.

Now comes the fun part! Fill each tortilla with a few spoonfuls of the cheese mix. Roll them up and place them in your baking dish.

Pour the rest of the enchilada sauce over your rolled tortillas. Sprinkle the remaining shredded cheese on top.

Cover the dish with foil and pop it in the oven for 15 minutes. Then, take off the foil and bake for 10 more minutes until the cheese is bubbly and melted.

Let your enchiladas cool for 10 minutes before serving. Sprinkle some fresh cilantro on top for a burst of flavor. Enjoy your tasty creation!

Possible Substitutes List

Want to mix things up? Here are some tasty swaps for your cheese enchiladas:

Cheese Options:

• Cheddar instead of Mexican cheese blend
• Monterey Jack for Oaxaca cheese
• Queso fresco for a milder flavor

Tortilla Choices:

• Flour tortillas for a softer texture
• Whole wheat tortillas for added fiber

Protein Add-ins:

• Shredded chicken
• Ground beef
• Refried beans

Veggie Boost:

• Diced bell peppers
• Corn kernels
• Sliced olives

Sauce Alternatives:

• Green enchilada sauce
• Mole sauce for a richer taste

Toppings:

• Guacamole
• Pico de gallo
• Jalapeños for extra heat

Try these swaps to create your own unique version of cheese enchiladas. You can mix and match to suit your taste buds. Remember, cooking is all about having fun and making it your own!

How To Make It Diabetes-Friendly

You can make these cheese enchiladas more diabetes-friendly with a few simple changes. Use whole wheat tortillas instead of corn tortillas for extra fiber. This helps slow down digestion and reduces blood sugar spikes.

Cut back on the cheese. Use 1 1/2 cups of low-fat Mexican cheese blend instead of 2 1/2 cups. Skip the Oaxaca cheese to lower the fat content even more.

Add more veggies to boost nutrition and fiber. Mix in 1 cup of diced bell peppers and 1 cup of chopped spinach to the filling. You can also add extra black beans for plant-based protein and fiber.

Choose a low-sodium enchilada sauce or make your own with tomato sauce, spices, and a small amount of salt. This helps control sodium intake.

Use Greek yogurt instead of sour cream. It has more protein and less fat. You only need 2 tablespoons for the whole recipe.

Here’s a quick swap list:

• Whole wheat tortillas
• 1 1/2 cups low-fat Mexican cheese blend
• 1 cup diced bell peppers
• 1 cup chopped spinach
• Low-sodium enchilada sauce
• 2 tablespoons Greek yogurt

These changes make the dish more balanced and diabetes-friendly while keeping the tasty flavors you love.

Tips, Tricks & Storing

To make your cheese enchiladas extra tasty, try these tips:

• Warm your tortillas before filling. This makes them easier to roll and prevents cracking.
• Use a mix of cheeses for more flavor. Cheddar, Monterey Jack, and queso fresco work great.
• Add a can of diced green chiles to the filling for a spicy kick.

For perfect assembly:

1. Dip each tortilla in warm enchilada sauce before filling
2. Place seam-side down in the baking dish
3. Don’t overstuff – about 2-3 tablespoons of filling per tortilla is plenty

Storing leftovers is easy. Cover the baking dish with foil or transfer to an airtight container. They’ll keep in the fridge for 3-4 days. To reheat, pop them in the oven at 350°F for 15-20 minutes.

You can also freeze enchiladas for up to 3 months. Wrap tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating.

For a time-saving trick, prep the enchiladas ahead of time. Assemble them in the baking dish, cover, and refrigerate for up to 24 hours before baking.