This enchilada recipe combines melted cheese, black beans, and fresh spinach wrapped in soft corn tortillas and topped with homemade sauce. Perfect for busy weeknights, this dish delivers authentic Mexican flavors without complicated preparation.
These cheese enchiladas prove that comfort food doesn’t need to be difficult. With simple ingredients and straightforward steps, you’ll have a restaurant-quality meal ready in under an hour.
Essential Ingredients for Perfect Enchiladas
The best enchiladas start with quality ingredients. Here’s what you need for this vegetarian enchilada recipe:
For the filling:
- 8 corn tortillas (flour tortillas work too)
- 1¼ cups sharp cheddar cheese, shredded
- 1¼ cups Monterey Jack cheese, shredded
- 8 ounces Oaxaca cheese, torn into strips
- 1 cup cooked black beans, drained
- 5 ounces fresh spinach, steamed and chopped
For assembly:
- 1½ cups red enchilada sauce (homemade preferred)
- ½ cup fresh cilantro, chopped
- 1 jalapeño pepper, sliced thin
- ½ avocado, diced
- ½ lime for serving
Corn tortillas add authentic flavor, while the three-cheese blend creates the perfect melt. Black beans provide protein and fiber, making these enchiladas satisfying and nutritious.
Step-by-Step Instructions
Making homemade enchiladas is easier than you think. Follow these simple steps for perfect results:
1. Prep your workspace:
- Preheat oven to 350°F
- Spread ½ cup enchilada sauce in a 9×13-inch baking dish
- Mix ¾ cup each of cheddar and Monterey Jack cheese in a bowl
2. Prepare the tortillas:
- Wrap tortillas in a damp kitchen towel
- Microwave for 10 seconds if they’re too stiff
- This prevents cracking when rolling
3. Assemble the enchiladas:
- Fill each tortilla with cheese mixture, Oaxaca cheese, black beans, and spinach
- Roll tightly and place seam-side down in the baking dish
- Pour remaining sauce over enchiladas, leaving edges bare
- Top with remaining cheddar and Jack cheese
4. Bake to perfection:
- Bake uncovered for 20 minutes
- Cheese should be melted and tortilla edges crispy
- Let cool for 5 minutes before serving
Pro Tips for Mexican Enchilada Success
These expert tips ensure your easy enchiladas turn out perfect every time:
- Sauce application matters. Pour sauce down the center, leaving tortilla edges exposed. This creates a delicious contrast between crispy edges and saucy centers.
- Remove excess water from spinach. After steaming, squeeze spinach in a clean kitchen towel. This prevents soggy enchiladas and keeps the filling intact.
- Cheese selection is key. Sharp cheddar adds flavor punch, while Monterey Jack and Oaxaca provide superior melting qualities. Don’t skip any of these cheeses.
- Make sauce ahead. Homemade enchilada sauce keeps for 5 days refrigerated. Prepare it in advance to save time on busy weeknights.
Delicious Topping Ideas
Fresh toppings transform good enchiladas into great ones. These additions provide color, texture, and bright flavors:
Classic toppings:
- Diced avocado for creaminess
- Fresh cilantro for herbal notes
- Sliced jalapeños for heat
- Lime wedges for acidity
Creative additions:
- Thinly sliced radishes for crunch
- Diced white onion for sharpness
- Shredded cabbage for texture
- Mexican crema or sour cream for richness
Recipe Variations to Try
This versatile enchilada recipe adapts to different tastes and dietary needs:
- Protein additions. Add cooked chicken, ground beef, or turkey for meat lovers. Shredded rotisserie chicken works perfectly and saves time.
- Vegetable swaps. Replace spinach with roasted butternut squash, bell peppers, or mushrooms. Each adds unique flavors and textures.
- Heat levels. Use mild, medium, or hot enchilada sauce depending on your spice preference. Add diced green chiles for extra kick.
- Cheese alternatives. Try pepper jack for spice, queso fresco for authenticity, or a Mexican cheese blend for convenience.
Serving and Storage Tips
Proper serving and storage keep your enchiladas delicious from first bite to leftovers:
- Serving suggestions. Pair with Spanish rice, refried beans, or a simple green salad. Serve immediately while cheese is bubbly and hot.
- Storage guidelines. Refrigerate leftovers for up to 3 days. Cover tightly to prevent drying out.
- Reheating instructions. Warm individual portions in the microwave or reheat the entire dish in a 300°F oven until heated through.
Why This Recipe Works
This authentic enchilada recipe succeeds because it balances simplicity with flavor. The homemade sauce beats store-bought versions every time, while the cheese blend melts perfectly without becoming greasy.
The combination of black beans and spinach creates a satisfying vegetarian filling that even meat-eaters love. The technique of leaving tortilla edges bare ensures textural contrast that makes each bite interesting.
Whether you’re cooking for picky eaters or adventurous food lovers, these cheese enchiladas deliver comfort and satisfaction in every serving.
Easy Cheese Enchiladas
Ingredients
Equipment
Method
- Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- 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.
- In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
- 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.
- 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.
- Top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve immediately.