Go Back
Cheese Enchiladas Recipe

Easy Cheese Enchiladas

This easy enchiladas recipe is always a hit! Featuring a flavorful homemade sauce and lots of melty cheese, it's simple, comforting, and delicious. Perfect for weeknight dinners with a filling of gooey cheese, black beans, and steamed spinach wrapped in corn tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Sauce Prep Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas
  • 1½ cups Enchilada Sauce homemade preferred
  • 8 corn tortillas
  • 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 and rinsed
  • 5 ounces fresh spinach steamed and chopped
For Toppings
  • 1 jalapeño pepper thinly sliced
  • ½ cup fresh cilantro chopped
  • ½ avocado diced
  • ½ lime for squeezing

Equipment

  • 9×13-inch baking dish
  • Large saucepan
  • Steamer Basket
  • Kitchen towel
  • Microwave
  • Cheese grater

Method
 

  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. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas.
  5. 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.
  6. 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.
  7. Top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve immediately.

Notes

Spinach Prep: 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.
Make Ahead: The enchilada sauce can be made up to 5 days in advance and stored in the refrigerator.
Tortilla Tips: If tortillas crack when rolling, they need more moisture. The damp towel microwave method works perfectly.