Recipes

Cheese Enchiladas (8x8 — Serves 4)

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients

Base

  • 8 corn tortillas (6-inch)
  • 2 cups shredded Mexican blend or Monterey Jack cheese, divided
  • 1 can (19 oz) red enchilada sauce
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt to taste

Wife / Veggie Add-In (Optional)

  • 1 can black beans, drained and rinsed

Meat Add-In (Optional)

  • 1/2 lb ground beef or shredded chicken, cooked and seasoned

Toppings

  • Sour cream
  • Fresh cilantro
  • Avocado or guacamole
  • Sliced jalapeños

Instructions

  1. Preheat oven to 375°F.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic, cumin, and chili powder; cook 1 minute more. Season with salt. Set aside.
  3. If making meat enchiladas: brown ground beef in the same skillet, season with salt, pepper, cumin. Drain fat. Set aside.
  4. Warm tortillas: wrap in a damp paper towel and microwave 45–60 seconds until pliable. (Or dip briefly in warm enchilada sauce — keeps them from cracking.)
  5. Pour a thin layer of enchilada sauce on the bottom of the 8x8 dish.
  6. Fill each tortilla with 2 tbsp cheese + a spoonful of sautéed onion mixture. Add beans or meat as desired.
  7. Roll tightly, seam-side down, and arrange in the dish.
  8. Pour remaining enchilada sauce evenly over the top.
  9. Sprinkle with remaining cheese.
  10. Bake uncovered 20–25 minutes until cheese is bubbly and edges are crispy.
  11. Rest 5 minutes before serving. Top with sour cream, cilantro, avocado, jalapeños.

Notes

  • For a saucier enchilada, dip each tortilla in warmed sauce before filling
  • Wife's half: cheese + black beans only
  • Kid-friendly: use mild sauce, extra cheese, skip jalapeños
  • Can assemble ahead and refrigerate up to 24 hours before baking