When it comes to comfort food, few dishes can rival the warm, gooey goodness of a cheesy enchilada. And when that enchilada is smothered in a rich and creamy sauce, it’s a match made in heaven! In this article, we’re excited to share 18 deliciously different creamy cheese enchilada recipes that are sure to become new favorites. From classic combinations like melted cheddar and Monterey Jack to more adventurous pairings like chipotle-spiced cream cheese and roasted poblano peppers, there’s something for every taste and preference.
Whether you’re in the mood for a spicy kick or a comforting hug, these creamy cheese enchiladas are sure to hit the spot. So grab your favorite tortillas, cheeses, and sauces, and get ready to dive into the most epic enchilada adventure ever!
Classic Cheese Enchiladas with Red Sauce
This beloved Mexican dish is a staple for any meal, and our recipe brings you the classic flavors of tender cheese-filled tortillas smothered in a rich red sauce.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: Chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and cook until softened, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Arrange tortillas on a flat surface. Spoon about 2 tablespoons of cheese down the center of each tortilla, leaving a small border around edges.
5. Roll up tortillas tightly and place seam-side down in a baking dish.
6. Pour red sauce (made by combining diced tomatoes, cumin, salt, and pepper) over enchiladas.
7. Top with remaining cheese and cover with aluminum foil.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Green Chile Cheese Enchiladas
Satisfy your cravings with these flavorful enchiladas, packed with roasted green chile peppers and melted cheese. Perfect for a cozy dinner or as a delicious addition to your next taco party!
Ingredients:
– 8-10 corn tortillas
– 1 lb ground beef (optional)
– 1 cup roasted green chile peppers, chopped
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. If using ground beef, cook until browned; drain excess fat. Set aside.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble enchiladas by placing a tortilla in the pan, spooning some of the green chile mixture onto the center, and rolling up tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
5. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 20-25 minutes
Creamy White Cheese Enchiladas
Experience the rich flavors of Mexico with this creamy and delicious enchilada recipe, perfect for a weeknight dinner or special occasion. With its velvety white cheese sauce and tender chicken filling, these enchiladas will become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 (14 oz) can of white cheese sauce (or homemade equivalent)
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine chicken, white cheese sauce, and cilantro. Cook over medium heat until heated through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by filling each tortilla with the chicken mixture and placing seam-side down in a baking dish.
5. Top with additional white cheese sauce and sprinkle with paprika. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Black Bean and Cheese Enchiladas
Satisfy your cravings with this easy-to-make recipe that combines the comfort of cheese and beans with the excitement of Mexican flavors.
Ingredients:
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
3. Add black beans, cumin, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
4. Arrange tortillas on a flat surface. Spoon bean mixture onto each tortilla, leaving a small border around edges.
5. Roll up tortillas tightly and place seam-side down in a baking dish. Top with cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Spinach and Cheese Enchiladas
Get ready to satisfy your cravings with these creamy, cheesy, and spinach-filled enchiladas!
Ingredients:
– 8-10 corn tortillas
– 1 package frozen chopped spinach, thawed and drained
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped onion
– 1 clove garlic, minced
– 1 can (10 oz) enchilada sauce
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: sour cream, diced tomatoes, and cilantro for toppings
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onion and garlic until softened. Add spinach and cook until wilted. Season with salt and pepper.
3. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
4. Assemble enchiladas by dipping tortillas in the skillet, then placing a spoonful of spinach mixture onto each tortilla. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
5. Pour enchilada sauce over the rolled tortillas and sprinkle with cheddar and Monterey Jack cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Cheese Enchiladas with Mole Sauce
Elevate your Mexican culinary experience with these indulgent cheese enchiladas smothered in a rich, complex mole sauce. Perfect for special occasions or cozy nights in.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons vegetable oil
– 1 can (16 oz) enchilada sauce
– Mole sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by dipping each tortilla in the warmed skillet, then coating with cheese and placing seam-side down in a baking dish. Repeat until all tortillas are used.
5. Pour the enchilada sauce over the rolled tortillas, followed by the mole sauce.
6. Top with remaining cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Three-Cheese Enchiladas with Ranchero Sauce
Savory tortillas wrapped around a blend of creamy cheeses, smothered in a spicy ranchero sauce – a match made in heaven!
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup crumbled feta cheese
– 1 can (10 oz) enchilada sauce
– 1/2 cup ranchero sauce (homemade or store-bought)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine enchilada sauce and ranchero sauce. Heat over medium until warm.
3. Arrange tortillas in a single layer on a flat surface. Spoon about 1/4 cup of the cheese mixture onto each tortilla, leaving a 1-inch border around edges.
4. Roll each tortilla into a tight cylinder and place seam-side down in a 9×13-inch baking dish.
5. Pour the warm sauce over the rolled tortillas and sprinkle with remaining cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Cheese and Onion Enchiladas
A classic Mexican dish with a twist, these cheese and onion enchiladas are an easy and satisfying meal perfect for any occasion. With a rich, cheesy filling and crispy tortillas, this recipe is sure to become a family favorite.
Ingredients:
– 8-10 corn tortillas
– 1 large onion, diced
– 2 cups shredded cheddar cheese
– 1/2 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– 1/4 cup vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
3. Roll tortillas with the onion mixture and place seam-side down in a baking dish.
4. Pour enchilada sauce over the tortillas, followed by shredded cheese.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
6. Sprinkle cilantro on top and serve hot.
Cooking Time: 20-25 minutes
Cheese Enchiladas with Avocado Cream
These cheesy enchiladas get a creamy boost from the addition of avocado cream, making them a perfect comfort food for any occasion.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 can enchilada sauce
– 1 ripe avocado, mashed
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the enchilada sauce over medium heat.
3. Dip each tortilla in the sauce, coating both sides evenly.
4. Place a few slices of cheese on the center of each tortilla and roll up tightly.
5. Place rolled tortillas seam-side down in a 9×13-inch baking dish.
6. Pour remaining enchilada sauce over the tortillas and top with shredded cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly.
8. While the enchiladas bake, mix mashed avocado and heavy cream in a bowl. Season with salt and pepper to taste.
9. Serve warm, topped with avocado cream and desired toppings.
Cooking Time: 20-25 minutes
Cheese Enchiladas with Salsa Verde
Elevate your enchilada game with this recipe that combines the richness of melted cheese with the tangy, herby flavor of salsa verde. This dish is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 8-10 corn tortillas
– 2 cups shredded Monterey Jack cheese (divided)
– 1/4 cup Salsa Verde (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon ground cumin
– Salt, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
3. Brush both sides of the tortillas with vegetable oil and place a portion of the cheese (about 1/4 cup) in the center of each tortilla.
4. Roll up the tortillas tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and cheese.
5. Pour Salsa Verde over the rolled enchiladas, making sure they’re all coated.
6. Sprinkle remaining cheese (about 1 cup) evenly over the top of the enchiladas.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Cheese Enchiladas with Roasted Poblano Sauce
This recipe brings together the rich flavors of roasted poblanos, creamy cheese, and tender tortillas for a delicious and satisfying dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8-10 corn tortillas
– 2 large poblano peppers
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblanos by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt. Roast for 20-25 minutes or until charred.
3. In a large skillet, sauté the onion and garlic until softened. Add roasted poblanos, diced, and cook for an additional minute.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble enchiladas by spreading some of the poblano mixture onto a warmed tortilla, topping with cheese, and rolling up. Place seam-side down in a baking dish.
6. Pour remaining poblano sauce over the enchiladas and top with additional cheese.
7. Bake at 350°F (180°C) for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Cheese Enchiladas with Chipotle Sauce
Elevate your comfort food game with these creamy cheese enchiladas smothered in a rich and spicy chipotle sauce. Perfect for a cozy night in, this recipe is sure to become a new favorite.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chipotle peppers in adobo sauce, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add tortillas, cooking for 30 seconds on each side. Wrap in foil to keep warm.
3. In a separate saucepan, combine chipotle peppers and diced tomatoes. Simmer over low for 10 minutes, stirring occasionally.
4. In a greased 9×13-inch baking dish, arrange 2-3 tortillas. Top with cheese, cilantro, and some of the chipotle sauce. Repeat layers two more times.
5. Cover with foil and bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Cheese Enchiladas with Pumpkin Seed Sauce
This recipe combines the classic flavors of cheese enchiladas with the unique twist of a pumpkin seed sauce, adding depth and warmth to this comforting dish.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 can (14.5 oz) enchilada sauce
– 1/4 cup pumpkin seeds
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add tortillas and cook for 30 seconds on each side. This will make them more pliable.
3. To assemble enchiladas, dip each tortilla in enchilada sauce, then place in a baking dish. Sprinkle cheese, cilantro, and a pinch of salt and pepper.
4. Roll up and place seam-side down. Repeat with remaining tortillas and filling.
5. Pour the pumpkin seed sauce over the rolled enchiladas and sprinkle with additional cheese if desired.
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Cheese Enchiladas with Cilantro Lime Crema
Experience the vibrant flavors of Mexico with this creamy and cheesy dish that combines tender tortillas, melted cheese, and a tangy crema. Perfect for a weeknight dinner or a weekend gathering!
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped cilantro
– 1 lime, juiced
– 1/4 cup crema (or sour cream)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for 30 seconds on each side.
3. Brush both sides of the tortillas with vegetable oil and place 2-3 tablespoons of cheese on each tortilla.
4. Roll up tortillas tightly and place seam-side down in a baking dish.
5. Pour remaining cheese over the rolled tortillas, leaving a small border around edges.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Meanwhile, mix together cilantro, lime juice, crema, salt, and pepper for the Cilantro Lime Crema.
8. Serve enchiladas with crema on top.
Cooking Time: 25 minutes
Cheese Enchiladas with Corn and Poblano
A flavorful twist on traditional enchiladas, this recipe combines the creaminess of cheese with the sweetness of corn and the smokiness of poblano peppers.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1 cup frozen corn kernels, thawed
– 2 large poblano peppers, roasted and chopped
– 1/4 cup chopped fresh cilantro
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine corn kernels, chopped poblanos, and shredded cheese.
3. Dip each tortilla in the enchilada sauce, coating both sides evenly.
4. Place about 1/4 cup of the cheese-corn mixture onto the center of each tortilla, leaving a 1-inch border.
5. Roll up the tortillas tightly and place seam-side down in a baking dish.
6. Pour remaining enchilada sauce over the rolled tortillas and top with additional shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Cheese Enchiladas with Refried Beans
This classic Mexican dish is a crowd-pleaser, combining tender tortillas wrapped around melted cheese and served with creamy refried beans. Perfect for a cozy dinner or casual gathering.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup refried beans
– 1 can (10 oz) enchilada sauce
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the oil over medium-high. Dip each tortilla in the oil for about 30 seconds on each side. This will make them more pliable.
3. In a separate pan, warm the refried beans over low heat.
4. To assemble the enchiladas, lay a tortilla flat and sprinkle with cheese. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and cheese.
5. Pour the enchilada sauce over the rolled tortillas and top with warmed refried beans.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot, garnished with desired toppings.
Cooking Time: 20-25 minutes
Cheese Enchiladas with Hatch Chile Sauce
Elevate your enchilada game with the bold flavors of New Mexico’s famous Hatch chiles. This recipe combines tender tortillas, melted cheese, and spicy sauce for a satisfying meal.
Ingredients:
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded Cheddar cheese
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup Hatch Chile Sauce (see below)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Hatch Chile Sauce:
– 2-3 dried New Mexico Hatch chiles, stemmed and seeded
– 1/4 cup chicken broth
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
3. In a separate saucepan, combine diced tomatoes with green chilies and Hatch Chile Sauce. Bring to a simmer over medium heat.
4. Assemble enchiladas by dipping tortillas in the warm skillet, then rolling up with cheese and placing seam-side down in a baking dish.
5. Pour the Hatch Chile Sauce mixture over the enchiladas, making sure they’re all coated.
6. Top with additional cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro and serve hot.
Cooking Time: 30 minutes
Cheese Enchiladas with Smoky Tomato Sauce
Elevate your enchilada game with this rich and flavorful recipe featuring smoky tomato sauce, gooey cheese, and tender tortillas. Perfect for a cozy dinner or a crowd-pleasing gathering.
Ingredients:
– 8-10 corn tortillas
– 1 can (14 oz) crushed tomatoes
– 2 tbsp olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 tsp smoked paprika
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 1 cup shredded Monterey Jack cheese (divided)
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in smoked paprika, cumin, chili powder, salt, and pepper.
4. Arrange tortillas on a flat surface. Spoon about 1/4 cup of the tomato mixture onto each tortilla, leaving a 1-inch border. Sprinkle with half the cheese.
5. Roll up tortillas tightly and place seam-side down in a baking dish. Top with remaining cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Summary
Indulge in the creamy, cheesy goodness of enchiladas with these 18 delicious recipes! From classic cheese enchiladas with red sauce to innovative combinations like spinach and cheese or black bean and cheese, there’s something for everyone. Spice things up with mole sauce, ranchero sauce, or chipotle sauce, or try out unique twists like avocado cream or cilantro lime crema. With a range of fillings and sauces, you’ll never get bored of these mouthwatering enchiladas. Get ready to delight your taste buds!
