This easy enchiladas recipe is always a hit! Featuring a flavorful homemade enchilada sauce and melty cheese, it’s simple, comforting, and delicious.
This enchilada recipe is the kind of simple, comforting dish that we all need in our weeknight rotations. The filling is a combo of gooey cheese, black beans, and steamed spinach. I roll it up in corn tortillas, which I then smother with red enchilada sauce and more cheese. Finally, I bake the enchiladas until the cheese is melty and the edges of the tortillas are crisp.
Easy to make and packed with delicious flavor, this recipe has become a family favorite in our house. Our kiddo always asks for more! I hope you love it too.
Cheese Enchiladas Ingredients
Though enchiladas are now a fixture in American home kitchens and Tex Mex cuisine, they have their roots in Mexico. Styles of enchiladas vary greatly from region to region and from kitchen to kitchen, but generally, they consist of tortillas dipped in a sauce and then rolled around a filling. They are also sometimes left unfilled, folded over, and topped with meat, cheese, or vegetables.
This cheese enchiladas recipe is based on the chicken enchiladas I grew up eating in the Midwest, and it’s similar to some Tex Mex enchiladas I’ve enjoyed at restaurants in Austin. Here’s what’s in it:
- Corn tortillas – I love the rich flavor they add to this recipe, though you could sub flour tortillas if you prefer. Tortillas made with a corn/flour blend are also nice here, as they’re more pliable than regular corn tortillas, but they still have a bold corn flavor.
- Red enchilada sauce – My homemade version is so much better than the store-bought kind! It’s easy to make with tomato sauce, veggie broth, and spices.
- Cheddar, Monterey Jack, and Oaxaca cheese – The cheddar adds great sharp flavor, and the Jack and Oaxaca cheeses melt beautifully. You’ll use the cheddar and Jack cheeses on top of the enchiladas and add all three cheeses to the filling.
- Black beans – They add creamy texture and earthy flavor to the enchilada filling.
- Spinach – Its silky texture is fantastic inside the enchiladas.
- Fresh toppings – Avocado, cilantro, and jalapeños offer the perfect fresh contrast to the cheesy filling.
Serve with a squeeze of lime!
Find the complete recipe with measurements below.
How to Make Enchiladas
This cheese enchiladas recipe is so simple! Here’s how it goes:
First, prep the sauce and fillings. The sauce is quick and easy to make on the stove (we’re talking 15 minutes!). It also keeps well for up to 5 days in the fridge if you want to make it in advance. Once the sauce is set to go, steam and chop the spinach and grate the cheddar and Jack cheeses. Tear the Oaxaca cheese into strips.
Next, fill the enchiladas. Spread 1/2 cup of the sauce at the bottom of a large baking dish. Place a little of each cheese and some of the black beans and spinach in a tortilla, and roll to seal. Place it, seam side down, in the prepared baking dish. Repeat to assemble the remaining enchiladas.
Then, add more sauce and cheese. Pour the remaining sauce down the center of the enchiladas and top with the remaining cheddar and Jack cheeses.
Finally, bake in a 350°F oven until the cheese is melted and the edges of the tortillas are crisp.
Let the enchiladas cool slightly, then sprinkle with fresh cilantro, diced avocado, and sliced jalapeños, and dig in!
Oh, and if you want to get creative with your toppings, don’t hold back. Sliced radishes, diced white onion, shredded lettuce, or a dollop of sour cream would be great here too.
Recipe Tips
- Squeeze the water out of the spinach. Once you steam the spinach, place it in a clean kitchen towel or paper towel. Wring out any excess water to prevent the tortillas from getting soggy.
- Tortillas cracking? Pop them in the microwave. In a traditional recipe, you’d lightly fry the tortillas in oil to make them pliable before assembling the enchiladas. To cut down on prep time, I wrap the tortillas in a damp kitchen towel and microwave them for about 10 seconds instead. They come out soft and flexible, easy to roll up without cracking.
- Leave the edges of the tortillas bare. That way, they’ll crisp up in the oven, offering a great crunchy contrast to the gooey enchilada middles.
Enchilada Recipe Variations
I love this recipe as written, but there are all sorts of ways you can change it up! Here are a few ideas to get you started:
Let me know what variations you try!
What to Serve with Enchiladas
Round out the meal with any of these Mexican-inspired sides:
Don’t forget the margaritas to drink!
More Enchilada Recipes
If you love these cheese enchiladas, I highly recommend trying these delicious recipes next:
Easy Cheese Enchiladas
Serves 4
This cheese enchiladas recipe is a delicious meal that’s easy to make on any night of the week. To get ahead, prepare the sauce in advance. It will keep for up to 5 days in the fridge.
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Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
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If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
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In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
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Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
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Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.
*Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. If desired, roughly chop the spinach.