Are you searching for cheesy enchiladas that will rival your favorite Mexican restaurant? Well, look no further than this quick and easy recipe for three-cheese enchiladas.
This delicious recipe only requires six ingredients that you probably already have on hand. In less than an hour, you'll have cheesy enchiladas that the whole family will love!
How to Make Cheese Enchiladas
You'll find the full recipe below, but here's a brief description of what you can expect:
Make the Filling
Combine salsa, cream cheese, green onions, Cheddar cheese, and Monterey Jack cheese until incorporated.
Fill the Tortillas
Spoon ½ cup of the filling into each tortilla and roll the tortillas. Place the enchiladas seam-side down in a baking dish.
Top the Enchiladas
Top the enchiladas with the remaining salsa, cheese, and green onions.
Bake
Bake the enchiladas until the cheese is golden brown and bubbly and the enchiladas are warmed through.
What Cheese Is Used in Cheese Enchiladas?
As the name suggests, this recipe calls for three different cheeses: Cheddar, Monterey Jack, and cream cheese. We think this combination is perfect, but some reviewers like to use Mexican-style cheese or smoked Cheddar.
How Long Do You Bake Cheese Enchiladas?
This recipe calls for 20 minutes in the oven, which should be the correct amount of time. The cheese on top should be brown and bubbly and the cheese on the inside should be warmed through and melted.
What to Serve with Cheese Enchiladas
Cheese enchiladas make for a delicious main dish served with your favorite Mexican-inspired sides. Try one of these tasty choices:
Spanish Rice II
Mexican Corn
Quick and Easy Refried Beans
Lime Cilantro Rice
Or, discover our entire collection of Mexican side dish recipes.
How to Store Cheese Enchiladas
Store cheese enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.
How to Freeze Cheese Enchiladas
To freeze cheese enchiladas, bake them in a freezer-safe dish (or aluminum dish). Then wrap the entire dish (pan and all) in a layer of plastic wrap and a layer of foil. Then freeze the dish for up to three months. Thaw in the fridge overnight.
Allrecipes Community Tips and Praise
"These turned out so good!!! They're so simple and inexpensive. My husband loved them! I didn't add the green onions because I didn't have any but you could definitely add whatever toppings you wanted. They turned out great," says Anne Elyse Mckusker.
"Great recipe! I made it mostly as stated, only changing one thing. Instead of pouring salsa over the rolled tortillas at the end, I used the small bit of filling I had left and mixed it with half a can of enchilada sauce and used that instead. So creamy and yummy! Came together in a snap too, easy prep and easy clean up," according to Christina Myers.
"These were so good! I made them with and without refried beans added and made my own salsa. For my cheddar I used applewood smoked cheddar inside and on top, and the flavor it added was amazing. I highly recommend using smoked cheese with it. After baking I broiled the enchiladas for a couple of minutes to lightly brown the top. So yummy, and very easy to prep. Served with Spanish rice and paired it with A Big, Honkin' Margarita from this site. Great Mexican dinner night!! Can't wait to make these again," raves AZ93.
Editorial contributions by Bailey Fink
Ingredients
-
3 cups salsa, divided
-
1 (8 ounce) package cream cheese, softened
-
4 stalks green onions, chopped, divided
-
2 ½ cups Cheddar cheese, divided
-
2 ½ cups shredded Monterey Jack cheese, divided
-
12 (8 inch) flour tortillas
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
Dotdash Meredith Food Studios
-
Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
Dotdash Meredith Food Studios
-
Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
Dotdash Meredith Food Studios
-
Place enchiladas, seam-side down, in a 9x13-inch baking dish.
Dotdash Meredith Food Studios
-
Spread remaining 1 cup salsa over the tops of the enchiladas.
Dotdash Meredith Food Studios
-
Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.
Dotdash Meredith Food Studios
-
Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
426 | Calories |
25g | Fat |
33g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 426 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 14g | 72% |
Cholesterol 66mg | 22% |
Sodium 951mg | 41% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 10% |
Protein 18g | 37% |
Vitamin C 2mg | 2% |
Calcium 401mg | 31% |
Iron 3mg | 14% |
Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.