Cheese Enchiladas

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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.

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Servings

4

Vegetarian
Main Dish
Kid Friendly
Comfort Food
Mexican
Dinner

Ingredients

  • 1 1/2 cups Enchilada Sauce
  • 8 corn tortillas 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.
  • 1 1/4 cups sharp cheddar cheese
  • 1 1/4 cups Monterey Jack cheese
  • 8 ounces Oaxaca cheese torn
  • 1 cups cooked black beans drained and rinsed
  • 5 ounces steamed and chopped spinach 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.
  • 1 jalapeño pepper thinly sliced
  • 1/2 cups fresh cilantro chopped
  • 1/2 avocado diced
  • 1/2 lime for squeezing

Preparation

  1. Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
  2. 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.
  3. In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
  4. Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach.
  5. Roll the tortilla closed and place it seam side down in the prepared baking dish.
  6. Repeat with the remaining tortillas.
  7. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired.
  8. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
  9. Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp.
  10. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.