Cheese Enchiladas of my Dreams.
A surefire way to fail at your resolutions is to give up cheese.
Or visit my blog?
The jury is still out.
Wait wait – how fabulously delicious does that slather of homemade enchilada sauce look? If you haven’t made it at home yet, you are missing out bigtime. It takes ten minutes and you have to promise pinky swear cross your heart that you will try it this week. Magic happens.
But really, cheese is probably the one thing I can’t go without.
I can do no sugar. I sort of want to die the first three days, but I can do it. The cravings subside and fruit does the trick in a pinch. I can do no bread. I’ve never been a bread girl and I can easily do no pasta for the same reason. But.
I absolutely
cannot
say not to my beloved cheese.
Even if I only have the teeniest bit of goat cheese or feta on my scrambled eggs or in a salad or on a sweet potato – or a sprinkle of parmesan on, well, anything, it makes my whole dang day. I live for it.
This is not that. This would not be classified under “a little bit of cheese.” Not even close! We’re gonna make it work though.
Because even though I (allcaps) love cheese, cheese enchialdas are one thing that I rarely order a whole plate of because I just feel like it can be… too.much.cheese… ?
I know. Jaws just dropped. If I think something has too much cheese, the world must ending.
But they just don’t seem substantial enough for a whole MEAL, you know? I like to order a few different kinds of tacos and then maybe a side of one cheese enchilada. Just one. Because it’s so oooey and gooey, the cheese is ridiculously melty and it’s just enough when you have some carnitas or chicken or piles of nachos. I know you feel me.
It’s not even just the richness – it’s the flavor and texture that other options allow in the meal too. Give me 45 plates of small bites and let’s call it a day, to be honest.
So! Making cheese enchiladas at home? Total game changer. You can make an entire dish and serve them throughout the week. Have one with a salad (of course), one with your breakfast, one with some avocado toast, I mean – do whatever you want. And! You can pile them high with veggies and toppings. Sure, my “veggies and toppings” might consist of chives, cilantro and radish but I’m also the person who considers a margarita to have a serving of fruit.
Also, I love using the smaller tortillas for these so the portions are tinier since they are so super rich. It makes a whole bunch and you can have enchiladas out the wazoo for days.
Which frankly, isn’t a problem in my eyes.
Can we make a deal? You do enchiladas this week and maybe I’ll lighten up on the cheese. At least for one meal. Or one snack. Or cocktail hour. Or when I’m sleeping.
Cheese Enchiladas with Homemade Sauce
Ingredients
- 12 ounces queso chihuahua cheese, freshly grated
- 8 ounces sharp white cheddar cheese, freshly grated
- 12 to 14 corn tortillas, 4-inch size
- for serving: cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 375 degrees F. Start by making the enchilada sauce below. Spray a 9×13 inch baking dish with nonstick spray. Take about 1/2 cup of enchilada sauce and spread it on the bottom of the dish. Take a large plate and add 1/3 cup of enchilada sauce on it.
- Take each tortilla and dip it into the enchilada sauce on the plate. Fill it with a handful of the cheeses (I mix mine together). Roll up the tortilla and place it in the dish – I like to do two rolls of 6 or 7. Repeat with remaining tortillas. Cover the tortillas with the sauce that is left and then sprinkle with the remaining cheese. Bake for 20 minutes, or until the cheese is bubbly and melty. Serve immediately with your desired toppings.
enchilada sauce
- Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
Did you make this recipe?
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I appreciate you so much!
I’m ’bout to make a cheese enchilada pillow fort.
68 Comments on “Cheese Enchiladas of my Dreams.”
These look amazing!!!! I love love love ally our ideas on when and how to have these! I can just picture myself now eating these with a pile of veggies on top :) I’m so with you girl, you can never have too much cheese with these lovelies!
I’m with you on the cheese! I can give up sugar and hardly ever need a dessert ~ but to give up cheese, no way! Do you think this is why $80 corsets are making such a huge comback?!? It’s true. Maybe the cheese? I love all the ooey goodness of your enchiladas and think this might even make the meal rotation! Even if I need to purchase more Spanx products. (hubby has to hit the gym though…..I don’t allow him to wear Spanx products!!!)
HA! definitely a good reason for a corset.
This may make me go back on my “no dairy” for January resolution….ahhh! I will try this ASAP once the month is up. Yum!
No, no, NO – do not lighten up on the cheese! You mustn’t! Cheese is LIFE!! But I’ll make the enchiladas anyway. So relieved that the “veggies and toppings” are basically no real veggies or greens at all. Phew.
Dying to know your thoughts on the Globes last night, and can’t wait for Tuesday things to see what you say! So many hysterical, but cringe-worthy moments. Really had mixed feelings for Mel!
So delicious!!! P.S. I just cracked up over ‘queso chihuahua’
THAT SAUCE!!!! I’m swooning everywhere. What an amazing creation, girl!!
These!! What I would give for a plate of these enchiladas right now… And that sauce!!
Hey Jessica, first of all, love your blog and recipes. The new format is beautiful, but, and maybe I’m just missing it, I can’t seem to find the print button. Is it gone? I have a whole binder of your recipes (and your cookbook!), I’m old school and still work from paper a lot. Would be great if you could help me find it if it’s there somewhere, or add it back ?
hi nancy! it’s still there – see the little photo of the recipe inside the recipe box? it’s right underneath! let me know if you aren’t seeing it. :)
I haven’t had enchiladas in SO LONG. These look amazing and I love that you made the sauce! On my to-make list for sure because CHEESE.
Cheese and enchiladas are definitely my language! These look amazing! I spent my weekend photographing enchiladas and they drove me nuts since I destroyed them trying to take them out of the dish! Yours look absolutely beautiful ?
seriously one of the worst things to photograph. i just cover up the mess with green!
This is probably the most basic of questions, but I gave up trying to make enchiladas in roll form because they disintegrate before I can get them into the baking dish. I have tried all suggestions received so far, warm corn tortillas in micro briefly, put in saute pan and heat on both sides, put in with a bit of oil and heat both sides, put in warm enchilada sauce and then roll, etc. No matter what brand I buy, nor what prep method I have used, they’re in pieces and I end up doing a casserole with layers instead, which gets fairly calorie-heavy! Any suggestions on what I’m doing wrong? This is the one cooking problem I have! :) THANK YOU for any ideas. I want to try these but don’t want to have to put in layers in a loaf pan! :)
hi bonnie! so have you tried cheese enchiladas? i’m thinking one of the issues with chicken (or other fillings) may be that they are overfilled? that can cause them to break. i find that they really need just a tiny bit of filling – since the cheese is softer you might be able to get away with more. i also thinking finding a “pliable” tortilla works too. i love to use la tortilla factory, but actually last night i taught a cooking class and we made burritos – they had fit and active whole wheat tortillas (i think from costco?) and they were SO pliable and fold-able – they didn’t crack or break once!
i do dip mine in enchilada sauce but that is it.
I am right there with you on the cheese! I love adding cheese to dishes and think that the protein punch is worth a few extra calories. These look fabulous and oh, so easy. Thanks for sharing!
These enchiladas look amazing! I need them in my life asap.
Paige
http://thehappyflammily.com
Oh man. I totally understand the concept of cheese enchiladas not being “enough” for a whole meal, so I never order them when we go out for Mexican food even though they are so delicious. This idea of having one small one as a side for all your other meals is GENIUS! I can totally get on board with that plan. Give me all of the enchiladas all of the time please and thank you.
one little side is all i need, but my menu at any mexican restaurant is a disgrace because it consists of “one” of about six different things. need all the tastes!
I would sell my soul for one of these right now! I’ve just had my post-workout smoothie, and reading this recipe and looking at these pictures probably wasn’t the best idea I’ve got today. I WANT enchiladas NOW :)
I always say that the hardest thing for me to give up would be cheese. I love carbs, but I could totally live without bread way before I could ever let cheese go. These look heavenly!
yes totally. but then i think about cheese ON bread and ugh… just never giving up either.
Cheese and I have been having a torrid love affair for twenty years, and I don’t plan on giving up the ghost anytime soon.
This looks like cheese heaven! I love enchiladas so much, comfort food to the max!
Homemade enchilada sauce beats the can every time! So worth the extra few minutes it takes. Beautiful photos dear! Way to capture all that cheesy goodnesss. :D
this is so damn cheesy it practically looks like manicotti, which fyi is a HUGE compliment ;)
can you believe i’ve never had manicotti? i know. non-italian girl problems.
I get you on the cheese girl – if I have less than four kinds in my fridge, I start to freak out a bit. But I can’t leave my beloved bread out of the wheelhouse – if I don’t have those two things I must have had a stroke and cant’ talk :D
four? FOUR? biz, i have like eight kinds. my cheese drawer is a sin.
I’m with ya Jessica on the cheese and sweets, but bread.. I’d die!! I loooove enchiladas and make them at home about twice a year. I love the rolled kind, not the lazy layered (although they taste soo good and I’ve made them.. there’s something about a hand rolled enchilada! – perhaps like a Cuban cigar? MmmK IDK). What I’ve not made is homemade red ench sauce, only white sour cream green chili sauce. So rich, so good… but OMGee I need to give the red a go! Did you have to show us the cheese pull shot? I’ve been gawking/drooling at it far too long.. Okay.. now back to work. Thank you my dear! xo Happy New Year
is that white sour cream sauce on your blog?? i need to try!
Hey Jessica, not yet. I’ve not made it in a while, but it’s something I want to eventually get on the blog. I know you’d love it! :D
ummm…. why would anyone give up cheese?….
Fun fact: cheese is as addictive as cocaine because it contains a chemical called casein that can trigger the brain’s opioid receptors, which are responsible for addiction! Cheese addiction – the struggle is real.
this is my life. seriously.
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Give up cheese?????? NEVER!! Bite your tongue, woman!!!!
These look awesome!! Pinned!!
Yummy. Quesadillas bathing in sauce…
1) Cannot find Chihuahua cheese in Canada but I guess it’s like queso fresco? 2) what is that fab metallic nailpolish you have on? Thanks!
thanks mia! it’s sonia kashuk.
Never ever would I ever dream of giving up cheese, why/how/when would this ever be necessary hehe. Cheese makes the world go around in our house haha
Look so gorgeous! Amazing post!
http://www.patagoniamall.com
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These look amazing! I am a Texas girl that moved away, and I love enchiladas. Since we can’t find good Tex-Mex in our new home, I have been attempting to make our favorite dishes and cheese enchiladas were something I wanted to try. BUT, my main problem with ALL enchiladas are that when I use corn tortillas and roll them up, they crack and break and fall apart. What is your secret to keeping them in one piece when you roll? It looks like it might be the sauce on this recipe, but any suggestions for other variety filled enchiladas?
I love your website and your posts always make me smile! Keep up the great work.
My Best!
hi kira! i definitely think one huge thing is over-filling them. try to add less filling that you’d think you need. also, try to find a somewhat pliable tortilla – i used a whole wheat fit and active brand the other night and they were SO bendy! i also find that coating them in sauce helps. i think flour tend to be a little easier than corn tortillas though.
I made these last night for dinner. They did turn out good, but even though I went to a market that stocks a ton of different Mexican/Central American style cheeses, I couldn’t find any that said Chihuahua or that style of cheese. Can you tell me what brand you used, and what it’s equal to, like Queso Fresco, or ??? I did have a problem with my tortillas kind of falling apart, and bought them at the same market, where they make them fresh everyday. Could that have been the problem? They were too fresh? The flavor was great, but if I make them again, I want to make sure I get the right cheese.
hi! this is the brand that i buy: https://www.google.com/search?q=queso+chihuahua+cheese&biw=1571&bih=864&noj=1&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiO-4DFuqrKAhWCph4KHUW8A3gQ_AUICSgC#imgrc=m7aM2I5oaR3xGM%3A
it’s not like queso fresco (which is more crumbly) – i’d say it’s probably closer to a monterey jack in terms of melty-ness. have you ever ordered a cheese enchilada at a mexican restaurant and the cheese just ooozes out and is super melty and stringy (in a good way)? this is definitely it!
Be still, my cheese-loving heart. These look amazing!!!
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Ah! All good things! I will have to catch up on some of these that I have not read yet!!!
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I made these this weekend and they were absolutely fabulous! I’ve never made my own enchilada sauce before and it blew my socks off. I’ll confess and say that I did add some shredded rotisserie chicken to the cheese mix, because my husband will not eat things that don’t contain meat ;) These are going in the regular rotation for meals!
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My favourite Mexican restaurant does a plate with a beef taco, a chicken enchilada and a cheese enchilada. I get it every time. I’d never even considered making my own cheese enchiladas! Why?!?! Ridiculous. I absolutely need a big old tray of these in my life.
I made these last night with the cheeses that I had on hand and they were f*cking amazing!! ;) I’m never buying store bought enchilada sauce again. Delicious!!
I’ve made these two more times and realized that I completely missed the tomato sauce the first time because of the way it’s typed above. Oops! The good news is that my actually preferred my first batch because the sauce was thicker and spicer. Going forward I’m going to half the tomato sauce as a compromise. It is seriously the BEST! Thanks again.
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Woah… these were AMAZING!!!!! Better than takeout! I couldn’t find the queso chihuahua cheese, so I subbed it with a 4 mexican blend.
I have made these twice now and they are Ah-Mazing! The taste rivals any Mexican hole-in-the-wall restaurant (the best kind!) I have been to.
I made them two ways: the first time I rolled them up as noted. The second time I took a combination of flour and corn tortillas and sliced them thin, layered flour on the bottom (on top of the sauce), put cheese on that, then a layer of corn tortilla slices, more cheese, a top layer of flour (with what was left of the corn) and then topped it with sauce slathered over the whole thing.
I have a hard time rolling tortillas (I have a hard time with my hands all the time anyway, but rolling was especially hard). This allows me to make this fabulous recipe in a way that still tastes delish but is easier for me to put together.
Bravo for this recipe! Thank you!
Love this, sounds very delicious
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What kind of cheese did you crumble on the top of the cooked enchiladas for the photo?? Looks so delish and I want to make some the exact same!