18 Creamy Cheese Enchilada Delicious Recipes

Craving the ultimate comfort food? Look no further than these 18 Creamy Cheese Enchilada Recipes—each one oozing with melty goodness and bold flavors! Whether you need a quick weeknight dinner or a crowd-pleasing dish for your next gathering, these enchiladas are guaranteed to hit the spot. Get ready to dig into cheesy, saucy perfection—your taste buds will thank you!

Classic Cheese Enchiladas with Red Sauce

Get ready to dive into the comforting world of Classic Cheese Enchiladas with Red Sauce. This dish is a crowd-pleaser, combining simple ingredients with bold flavors. Perfect for a weeknight dinner or a festive gathering.

Ingredients

• 12 corn tortillas – warm briefly to prevent cracking
• 3 cups shredded Monterey Jack cheese – or a blend for more flavor
• 2 cups red enchilada sauce – homemade or store-bought
• 1/2 cup vegetable oil – for softening tortillas
• 1/2 cup chopped onion – white or yellow for sweetness
• 1 tsp ground cumin – to enhance the sauce
• 1/2 tsp salt – adjust to taste

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
2. Heat oil in a small skillet over medium heat. Briefly fry each tortilla for about 10 seconds per side to soften. Drain on paper towels.
3. Dip each tortilla in red sauce, then fill with a generous amount of cheese and a sprinkle of onion. Roll tightly and place seam side down in the dish.
4. Pour remaining sauce over the enchiladas, ensuring they’re fully covered. Sprinkle with remaining cheese and cumin.
5. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
6. Let stand for 5 minutes before serving to allow the enchiladas to set.

With a crispy top layer and a gooey, cheesy interior, these enchiladas are a textural delight. Serve with a side of sour cream or a fresh avocado salad for a refreshing contrast.

Green Chile Cheese Enchiladas

Now is the perfect time to whip up a batch of Green Chile Cheese Enchiladas. These enchiladas are a comforting blend of spicy and cheesy, wrapped in soft tortillas.

Ingredients

• 2 cups shredded chicken (pre-cooked, saves time)
• 1 cup green chile sauce (homemade or canned, adjust spice level)
• 2 cups shredded Monterey Jack cheese (or any melty cheese)
• 8 corn tortillas (warm slightly to prevent cracking)
• 1/2 cup sour cream (for serving, optional)
• 1/4 cup chopped cilantro (fresh, for garnish)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish with vegetable oil.
2. In a bowl, mix shredded chicken with 1/2 cup green chile sauce. Set aside.
3. Warm tortillas in a dry skillet over medium heat for 10 seconds each side to make them pliable.
4. Fill each tortilla with chicken mixture and a sprinkle of cheese. Roll tightly and place seam side down in the dish.
5. Pour remaining green chile sauce over enchiladas. Top with remaining cheese.
6. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
7. Let sit for 5 minutes before serving. Garnish with sour cream and cilantro.

Serve these enchiladas hot for the best texture—creamy inside with a slight crunch on the edges. The green chile adds a warm, spicy kick that pairs perfectly with the cool sour cream. Try serving with a side of black beans for a complete meal.

Spinach and Cheese Enchiladas

Enchiladas get a green twist with this spinach and cheese version, perfect for a quick dinner or meal prep.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any melty cheese)
• 1 cup cooked spinach, drained well (squeeze out excess water)
• 8 corn tortillas (warm slightly to prevent cracking)
• 1 cup enchilada sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin (adjust to taste)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a pan over medium heat. Add spinach, cumin, and salt. Cook for 2 minutes, stirring occasionally.
3. Remove from heat. Mix in 1 cup of cheese.
4. Spread 1/4 cup of enchilada sauce on the bottom of a baking dish.
5. Fill each tortilla with the spinach mixture. Roll tightly and place seam side down in the dish.
6. Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese.
7. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
8. Let sit for 5 minutes before serving.

Golden and gooey, these enchiladas offer a creamy texture with a slight crunch from the tortillas. Serve with a dollop of sour cream or a side of black beans for a complete meal.

Cheese Enchiladas with Mole Sauce

Tantalize your taste buds with Cheese Enchiladas smothered in rich Mole Sauce. This dish combines creamy cheese with a complex, slightly sweet sauce for a memorable meal.

Ingredients

• 12 corn tortillas
• 3 cups shredded Monterey Jack cheese (or any meltable cheese)
• 2 cups Mole Sauce (store-bought or homemade)
• 1/4 cup vegetable oil (or any neutral oil)
• 1/2 cup crumbled queso fresco (for garnish)
• 1/4 cup chopped cilantro (adjust to taste)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a skillet over medium heat. Fry each tortilla for 10 seconds per side to soften. Tip: Keep them pliable but not crispy.
3. Dip each tortilla in Mole Sauce, then fill with 1/4 cup Monterey Jack cheese. Roll tightly and place seam-side down in a baking dish.
4. Pour remaining Mole Sauce over enchiladas. Sprinkle with remaining Monterey Jack cheese.
5. Bake for 20 minutes, or until cheese is bubbly and slightly golden. Tip: Let rest for 5 minutes before serving for easier handling.
6. Garnish with queso fresco and cilantro. Tip: Serve with a side of Mexican rice for a complete meal.

Serve these enchiladas hot for the best texture, with the cheese perfectly melted and the Mole Sauce clinging to every bite. The contrast between the creamy filling and the sauce’s depth makes each forkful exciting.

Beef and Cheese Enchiladas

Perfect for a hearty dinner, these beef and cheese enchiladas combine savory flavors with a comforting texture. Ready in under an hour, they’re a crowd-pleaser.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
4. Add ground beef. Cook until no longer pink, breaking it apart with a spoon, about 7 minutes. Tip: Drain excess fat for a lighter dish.
5. Warm tortillas in a dry skillet for 10 seconds each side to make them pliable.
6. Spread 1/2 cup enchilada sauce in the bottom of a 9×13 inch baking dish.
7. Divide beef mixture and 1 cup cheese among tortillas. Roll tightly and place seam side down in the dish.
8. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Tip: Cover with foil to prevent cheese from burning.
9. Bake for 20 minutes. Remove foil and bake for 5 more minutes until cheese is bubbly.
10. Garnish with cilantro if desired. Tip: Let sit for 5 minutes before serving for easier handling.

Serve these enchiladas with a side of sour cream and a crisp salad for a balanced meal. The melted cheese and tender beef wrapped in soft tortillas offer a satisfying bite every time.

Cheese Enchiladas with Salsa Verde

Unwrap the flavors of Mexico with these cheese enchiladas smothered in a vibrant salsa verde. Perfect for a quick dinner that doesn’t skimp on taste.

Ingredients

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese (or any melty cheese)
• 1 cup salsa verde (store-bought or homemade)
• 1/2 cup sour cream (for serving, optional)
• 1/4 cup chopped cilantro (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a skillet over medium heat. Warm tortillas one at a time for 10 seconds each side to make them pliable.
3. Fill each tortilla with 2 tbsp cheese, roll tightly, and place seam side down in a baking dish.
4. Pour salsa verde over the enchiladas, covering them evenly.
5. Sprinkle remaining cheese on top.
6. Bake for 20 minutes or until cheese is bubbly and slightly golden.
7. Let stand for 5 minutes before serving.

Perfectly gooey with a tangy kick from the salsa verde, these enchiladas are a crowd-pleaser. Serve with a dollop of sour cream and a sprinkle of fresh cilantro for extra freshness.

Black Bean and Cheese Enchiladas

These black bean and cheese enchiladas are a hearty, flavorful meal that’s easy to make. They’re perfect for a quick dinner or meal prep.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 cup water
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 can (10 oz) enchilada sauce
• 1/4 cup chopped cilantro (optional, for garnish)

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes.
3. Add black beans, cumin, chili powder, salt, and water to the skillet. Simmer for 5 minutes, then mash slightly with a fork.
4. Warm tortillas in the microwave for 30 seconds to make them pliable.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Fill each tortilla with bean mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.
7. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
8. Bake for 20 minutes, until cheese is melted and bubbly.
9. Garnish with cilantro before serving, if desired.

Very satisfying, these enchiladas have a creamy interior with a slightly crispy top. Serve with a dollop of sour cream or a side of avocado for extra richness.

Cheese Enchiladas with Ranchero Sauce

Ranchero sauce brings a bold flavor to these cheese enchiladas, making them a standout dish. Perfect for a quick dinner that doesn’t skimp on taste.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any melty cheese)
• 8 corn tortillas
• 1 tbsp vegetable oil (or any neutral oil)
• 2 cups ranchero sauce (store-bought or homemade)
• 1/2 cup chopped onion (adjust to taste)
• 1/2 cup chopped cilantro (for garnish)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a skillet over medium heat. Warm each tortilla for 10 seconds per side to make pliable.
3. Fill each tortilla with 1/4 cup cheese and roll tightly. Place seam-side down in a baking dish.
4. Pour ranchero sauce over enchiladas, covering them completely.
5. Sprinkle remaining cheese and chopped onion on top.
6. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

Yield: The enchiladas come out creamy inside with a slightly crispy top. Serve with a side of refried beans for a complete meal.

Chicken and Cheese Enchiladas

Outstanding for a weeknight dinner, these Chicken and Cheese Enchiladas pack flavor and comfort into every bite. Simple to make, they’re a crowd-pleaser that doesn’t skimp on taste.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1.5 cups shredded Monterey Jack cheese (or blend for more flavor)
• 1/2 cup sour cream (full-fat recommended)
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 tsp ground cumin (toasted for depth)
• 1/2 tsp garlic powder (or fresh minced for punch)
• 8 corn tortillas (warmed to prevent cracking)
• 2 cups red enchilada sauce (homemade or store-bought)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
2. In a bowl, mix chicken, 1 cup cheese, sour cream, cilantro, cumin, and garlic powder.
3. Warm tortillas in a dry skillet for 10 seconds each side to make pliable.
4. Fill each tortilla with 1/4 cup chicken mixture, roll tightly, and place seam down in dish.
5. Pour enchilada sauce evenly over rolled tortillas. Sprinkle remaining cheese on top.
6. Bake for 20 minutes, until cheese is bubbly and edges are lightly browned.
7. Let stand 5 minutes before serving. Garnish with fresh cilantro.

The enchiladas come out creamy inside with a slightly crisp top. Serve with a side of lime crema for a tangy contrast. Perfect for dipping, the edges catch just enough sauce without becoming soggy.

Cheese Enchiladas with Creamy Poblano Sauce

A classic comfort dish, these cheese enchiladas smothered in a creamy poblano sauce are a must-try for any Mexican food lover. Simple to make yet packed with flavor, they’re perfect for a weeknight dinner or a festive gathering.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any melty cheese)
• 12 corn tortillas
• 2 poblano peppers, roasted and peeled
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F.
2. In a blender, combine roasted poblano peppers, heavy cream, chicken broth, salt, and black pepper. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Warm each tortilla for about 10 seconds per side to make them pliable.
4. Fill each tortilla with 2 tbsp shredded cheese, roll tightly, and place seam side down in a baking dish.
5. Pour the poblano sauce over the enchiladas, ensuring they’re fully covered.
6. Sprinkle remaining cheese on top.
7. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
8. Let stand for 5 minutes before serving.

Now these enchiladas boast a creamy, slightly spicy sauce that perfectly complements the gooey cheese inside. Serve with a side of refried beans or a crisp salad for a complete meal.

Cheese Enchiladas with Corn and Jalapeños

Savory and satisfying, these cheese enchiladas pack a punch with corn and jalapeños for a hearty meal.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any meltable cheese)
• 1 cup corn kernels (fresh or frozen)
• 2 jalapeños, finely diced (remove seeds for less heat)
• 8 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a pan over medium heat. Sauté corn and jalapeños for 3-4 minutes until slightly softened.
3. Warm tortillas for 30 seconds in the microwave to make them pliable.
4. Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
5. Fill each tortilla with cheese, corn, and jalapeños. Roll tightly and place seam side down in the dish.
6. Pour remaining sauce over the enchiladas. Sprinkle with leftover cheese.
7. Bake for 20 minutes until cheese is bubbly and edges are slightly crispy.
8. Let sit for 5 minutes before serving to set.

Unbelievably creamy with a spicy kick, these enchiladas are perfect with a dollop of sour cream or a side of avocado slices.

Cheese Enchiladas with Roasted Tomato Sauce

Absolutely no one can resist the comforting pull of cheese enchiladas, especially when they’re smothered in a rich roasted tomato sauce.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any meltable cheese)
• 8 corn tortillas
• 2 cups roasted tomato sauce (homemade or store-bought)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp cumin
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a skillet over medium heat until shimmering, about 2 minutes.
3. Quickly fry each tortilla in oil for 10 seconds per side to soften. Drain on paper towels.
4. Dip each tortilla in roasted tomato sauce, then fill with 1/4 cup cheese. Roll tightly and place seam-side down in a baking dish.
5. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
6. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

Here’s the deal: these enchiladas are all about the gooey cheese and the deep, smoky sauce. Try serving them with a side of refried beans for a full meal.

Cheese Enchiladas with Avocado Crema

Just when you thought enchiladas couldn’t get any better, this recipe adds a creamy avocado twist. Perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any meltable cheese)
• 8 corn tortillas (warm briefly to prevent cracking)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 ripe avocado (for crema, ensure it’s soft)
• 1/2 cup sour cream (full fat for best texture)
• 1 tbsp lime juice (freshly squeezed preferred)
• 1/4 tsp salt (adjust to taste)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish.
2. In a bowl, mash the avocado with sour cream, lime juice, and salt until smooth. Set aside.
3. Warm tortillas for 30 seconds in the microwave to make them pliable.
4. Fill each tortilla with 1/4 cup cheese, roll tightly, and place seam-side down in the dish.
5. Pour enchilada sauce evenly over the rolled tortillas.
6. Sprinkle remaining cheese on top.
7. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
8. Drizzle with avocado crema and garnish with cilantro before serving.

Rich and creamy, these enchiladas offer a perfect balance of tangy and savory. Serve with a side of black beans for a complete meal.

Cheese Enchiladas with Chipotle Sauce

Kickstart your meal with these Cheese Enchiladas with Chipotle Sauce, a perfect blend of creamy and smoky flavors. Ideal for a quick dinner that doesn’t skimp on taste.

Ingredients

• 8 corn tortillas (warm briefly to prevent cracking)
• 2 cups shredded Monterey Jack cheese (or any meltable cheese)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup chipotle sauce (store-bought or homemade, adjust to spice preference)
• 1/2 cup chopped cilantro (for garnish, optional)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a skillet over medium heat. Warm each tortilla for 10 seconds per side to make pliable.
3. Fill each tortilla with 1/4 cup cheese, roll tightly, and place seam-side down in a baking dish.
4. Pour chipotle sauce evenly over the enchiladas, covering them completely.
5. Sprinkle remaining cheese on top.
6. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
7. Garnish with cilantro before serving.

Cheesy with a smoky kick, these enchiladas are best served hot. Pair with a crisp salad for a balanced meal.

Cheese Enchiladas with Pumpkin Seed Sauce

Rarely does a dish combine comfort and sophistication like cheese enchiladas with pumpkin seed sauce. This recipe delivers a creamy, nutty twist on a classic, perfect for a cozy dinner.

Ingredients

– 12 corn tortillas (warm briefly to prevent cracking) – 2 cups shredded Monterey Jack cheese (or any meltable cheese) – 1 cup pumpkin seeds, toasted (for deeper flavor) – 2 cups chicken broth (vegetable broth works too) – 1/2 cup heavy cream (for richness) – 2 tbsp olive oil (or any neutral oil) – 1 tsp ground cumin (adjust to taste) – Salt to taste

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish with olive oil. 2. Toast pumpkin seeds in a dry skillet over medium heat until golden, about 5 minutes. Stir frequently to avoid burning. 3. Blend toasted seeds with chicken broth until smooth. Strain for a silky sauce. 4. Heat the sauce in a saucepan over medium heat. Add heavy cream and cumin. Simmer for 10 minutes, stirring occasionally. Season with salt. 5. Dip each tortilla in the warm sauce to soften. Fill with cheese, roll tightly, and place seam-side down in the dish. 6. Pour remaining sauce over enchiladas. Sprinkle with extra cheese. 7. Bake for 20 minutes, until cheese is bubbly and edges are slightly crispy. 8. Let stand for 5 minutes before serving. For a vibrant touch, garnish with chopped cilantro or a drizzle of crema. Finally, these enchiladas boast a velvety sauce with a nutty backbone, contrasting beautifully with the gooey cheese. Serve with a crisp salad to cut through the richness.

Cheese Enchiladas with Cilantro Lime Sauce

Unwrap the joy of homemade Cheese Enchiladas with Cilantro Lime Sauce, a dish that combines creamy, tangy, and spicy flavors in every bite. Perfect for a quick dinner or a festive gathering, this recipe is straightforward and satisfying.

Ingredients

– 8 corn tortillas (warmed to prevent cracking)
– 2 cups shredded Monterey Jack cheese (or any meltable cheese)
– 1/2 cup vegetable oil (or any neutral oil)
– 1 cup sour cream (for creamier sauce)
– 1/4 cup fresh cilantro, chopped (stems removed for less bitterness)
– 2 tbsp lime juice (freshly squeezed for best flavor)
– 1 tsp ground cumin (adjust to taste)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F. Lightly grease a baking dish.
2. Heat oil in a skillet over medium heat. Fry each tortilla for 10 seconds per side to soften. Drain on paper towels.
3. Fill each tortilla with 1/4 cup cheese. Roll tightly and place seam-side down in the baking dish.
4. Bake for 10 minutes, or until cheese is melted and edges are slightly crispy.
5. While enchiladas bake, blend sour cream, cilantro, lime juice, cumin, salt, and pepper until smooth.
6. Pour sauce over baked enchiladas. Return to oven for 5 minutes to warm the sauce.
7. Let stand for 2 minutes before serving to allow sauce to thicken slightly.

Creamy and zesty, these enchiladas are best served hot with extra sauce on the side. For a colorful twist, garnish with diced tomatoes and avocado slices.

Cheese Enchiladas with Smoky Adobo Sauce

Ready to dive into a dish that combines creamy cheese with a smoky kick? These Cheese Enchiladas with Smoky Adobo Sauce are a game-changer for weeknight dinners.

Ingredients

• 2 cups shredded Monterey Jack cheese (or any meltable cheese)
• 1/2 cup crumbled queso fresco (for topping)
• 1/4 cup vegetable oil (or any neutral oil)
• 8 corn tortillas
• 1 can (15 oz) tomato sauce
• 2 tbsp adobo sauce from canned chipotles (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup chopped cilantro (for garnish)

Instructions

1. Preheat oven to 350°F.
2. Heat oil in a skillet over medium heat. Fry each tortilla for 10 seconds per side to soften. Drain on paper towels.
3. In a bowl, mix tomato sauce, adobo sauce, cumin, garlic powder, and onion powder. Tip: Taste the sauce and add more adobo for extra heat.
4. Dip each tortilla in the sauce, then fill with 1/4 cup Monterey Jack cheese. Roll tightly and place seam-side down in a baking dish.
5. Pour remaining sauce over enchiladas. Sprinkle with queso fresco. Tip: Cover with foil to prevent cheese from burning.
6. Bake for 20 minutes. Remove foil and bake for 5 more minutes until cheese is bubbly.
7. Garnish with cilantro before serving. Tip: Let sit for 5 minutes for easier serving.

Wrapped in a smoky adobo sauce, these enchiladas offer a perfect balance of creamy and spicy. Serve with a side of rice or a crisp salad for a complete meal.

Cheese Enchiladas with Hatch Chile Sauce

Yieldingly delicious, these Cheese Enchiladas with Hatch Chile Sauce are a must-try for any cheese lover. Perfect for a cozy dinner or a festive gathering.

Ingredients

• 12 corn tortillas (warm briefly to prevent cracking)
• 3 cups shredded Monterey Jack cheese (or a mix of your favorite melting cheeses)
• 2 cups Hatch chile sauce (store-bought or homemade, adjust spice level to preference)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup finely chopped onion (white or yellow for sweetness)
• 1 tsp ground cumin (toast lightly for enhanced flavor)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
2. Heat oil in a skillet over medium heat. Fry tortillas one at a time for 10 seconds per side to soften. Drain on paper towels.
3. Dip each tortilla in Hatch chile sauce, then fill with 1/4 cup cheese and a sprinkle of onion. Roll tightly and place seam side down in the dish.
4. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese and cumin.
5. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
6. Let stand for 5 minutes before serving to allow sauce to thicken.

Flavorful and comforting, these enchiladas boast a creamy interior with a slightly crispy edge. Serve with a dollop of sour cream or a side of black beans for a complete meal.

Conclusion

With 18 irresistibly creamy cheese enchilada recipes, this roundup has something for every home cook—whether you crave classic comfort or bold new flavors. We hope you find a favorite (or two!) to whip up soon. Don’t forget to share your top picks in the comments and pin this article to your Pinterest boards for easy inspiration. Happy cooking!