Cheese Enchiladas
Corn tortillas rolled around a three-cheese filling, blanketed in a rich red chile sauce and baked until molten.
About This Recipe
These baked cheese enchiladas offer a comforting, vegetarian taste of Mexican home cooking. Wrapped in corn tortillas, this gluten-free dish delivers a satisfying richness from its melted cheese filling, which is beautifully balanced by the earthy warmth of ground cumin and the sharp bite of raw white onion.
The success of this preparation relies entirely on how you handle the corn tortillas. Warming them before rolling is a crucial technique, as it makes the tortillas pliable enough to roll around the cheese and onion filling without cracking or splitting. Once assembled, placing the rolled tortillas seam-side down in the baking dish ensures they hold their shape and stay neatly tucked together as they bake.
For a sensible variation, you can adjust the heat level of the dish simply by choosing a mild, medium, or hot red enchilada sauce to suit your preference. When it comes to assembly, be sure to distribute the grated Monterey Jack and Cheddar evenly, saving enough of the blend to scatter over the top so you get a beautifully melted, bubbling cheese crust after twenty minutes in the oven.
Allow the baked enchiladas to rest for five minutes after cooking, which helps the filling set slightly for cleaner serving. Garnish the finished dish with the remaining finely chopped white onion to add a fresh, crisp contrast to the rich, warm cheese.
Ingredients
- 10 pieces Corn tortillas
- 250 g Monterey Jack cheese
- 150 g Cheddar cheese
- 500 ml Red enchilada sauce
- 0.5 medium White onion
- 1 tsp Ground cumin
Instructions
- 1
Warm tortillas so they roll without cracking.
3 min
- 2
Fill each with grated cheese and a little onion, then roll and place seam-down in a dish.
8 min
- 3
Pour enchilada sauce over the top and scatter with remaining cheese.
3 min
- 4
Bake at 190°C (375°F) for 20-25 minutes until bubbling.
24 min
- 5
Rest 5 minutes, then garnish with onion and serve.
5 min
Nutrition Facts
560
kcal
Calories
24
g
Protein
42
g
Carbs
32
g
Fat
5
g
Fiber
1180
mg
Sodium
Rate This Recipe
Beverage Pairings
Mexico built a drinks culture around agave and fresh fruit: tequila and smoky mezcal, the lime-forward Margarita, and ice-cold lagers with a wedge of lime. Non-drinkers reach for aguas frescas and cinnamon-scented horchata, which also tame chilli heat.
Wine, Beer & Spirits
Lime and salt brighten tacos and balance chilli and lime-marinated dishes. A little sweetness tempers the chilli heat.
Serve on the rocks with a salt rim.
A crisp, ice-cold lager refreshes the palate against spice and fat. Enough structure to stand up to a rich, hearty dish.
Serve ice-cold with lime.
Off-dry fruit tames the chilli heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Peppery agave echoes the smoke and heat of grilled and chilli dishes. Enough structure to stand up to a rich, hearty dish.
Sip neat or on the rocks with lime.
Its smoke complements charred salsas and mole. Enough structure to stand up to a rich, hearty dish.
Sip neat, room temperature.
Non-Alcoholic
Creamy cinnamon rice milk soothes chilli heat — a cooling, alcohol-free classic. A little sweetness tempers the chilli heat.
Serve cold over ice.
Light hibiscus or tamarind agua fresca refreshes between bites. A little sweetness tempers the chilli heat.
Serve cold over ice.
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Tangy and fizzy, it echoes the lime in the food. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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