18 Delicious Cheese Enchilada Recipes Spicy

Zesty, cheesy, and packed with flavor, these 18 delicious cheese enchilada recipes are about to spice up your dinner routine! Whether you’re craving comfort food or looking for a quick, satisfying meal, our roundup has something for every home cook in North America. Get ready to dive into a world of spicy, melty goodness that’ll have you coming back for seconds—and thirds!

Classic Cheese Enchiladas with Red Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing cheese enchiladas with red sauce. It’s a dish that whispers of home, of shared meals, and the simple joy of melted cheese wrapped in warm tortillas.

Ingredients

• 12 corn tortillas
• 3 cups shredded Monterey Jack cheese
• 2 cups red enchilada sauce
• 1/2 cup vegetable oil
• 1/2 cup finely chopped onion
• 1 tsp ground cumin
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a small skillet over medium heat, warm the vegetable oil. Dip each tortilla in the oil for about 10 seconds to soften, then drain on paper towels. Tip: This prevents the tortillas from cracking when rolled.
3. In a bowl, mix the shredded cheese, chopped onion, cumin, and salt.
4. Place a tortilla on a flat surface, add about 1/4 cup of the cheese mixture in the center, then roll tightly and place seam side down in the baking dish. Repeat with all tortillas.
5. Pour the red enchilada sauce evenly over the rolled tortillas, making sure they’re fully covered. Tip: For extra flavor, let the sauce simmer for 5 minutes before pouring.
6. Sprinkle the remaining cheese on top. Tip: Adding cheese at the end gives a golden, bubbly finish.
7. Bake for 20 minutes, or until the cheese is melted and the edges are slightly crispy.

Perfectly baked, these enchiladas offer a delightful contrast between the creamy, melted cheese inside and the slightly crisp tortilla edges. Serve them with a side of refried beans or a fresh avocado salad for a complete meal that celebrates the richness of Mexican cuisine.

Green Chile Cheese Enchiladas

Evenings like these call for something comforting, a dish that wraps you in warmth with every bite. Green Chile Cheese Enchiladas are just that, a melding of spicy, cheesy goodness that feels like a hug from the inside.

Ingredients

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 cups green chile sauce
• 1/2 cup chopped onions
• 2 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. Heat 2 tbsp vegetable oil in a skillet over medium heat, perfect for softening the tortillas without making them crispy.
3. Lightly fry each tortilla for about 10 seconds per side, then drain on paper towels to remove excess oil.
4. Mix 1 cup Monterey Jack cheese and 1 cup cheddar cheese in a bowl for a uniform blend of flavors.
5. Dip each tortilla into the green chile sauce, coating both sides lightly to infuse flavor without sogginess.
6. Place a tablespoon of the cheese mixture and a pinch of chopped onions in the center of each tortilla, then roll tightly and place seam side down in a baking dish.
7. Pour the remaining green chile sauce over the rolled tortillas, ensuring they’re evenly covered for consistent baking.
8. Sprinkle the remaining cheeses on top, creating a golden, bubbly crust when baked.
9. Bake for 20 minutes, or until the cheese is fully melted and the edges of the tortillas are slightly crispy.

Just out of the oven, these enchiladas boast a perfect balance of gooey cheese and tender tortillas, with the green chile sauce adding a gentle heat. Serve them with a dollop of sour cream or a side of refried beans for a meal that’s as vibrant as it is satisfying.

Creamy White Cheese Enchiladas

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that wraps you in warmth before the first bite. Creamy white cheese enchiladas are that kind of meal, a tender embrace of flavors and textures that feels like home.

Ingredients

• 2 cups shredded chicken
• 1 cup sour cream
• 1 cup heavy cream
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped green chilies
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 8 flour tortillas
• 1 tbsp olive oil
• 1/2 cup chopped cilantro

Instructions

1. Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, sour cream, heavy cream, 1 cup of Monterey Jack cheese, green chilies, garlic powder, onion powder, and salt until well combined.
3. Warm the flour tortillas in the microwave for 30 seconds to make them pliable.
4. Spoon the chicken mixture evenly onto each tortilla, roll them tightly, and place seam side down in the prepared baking dish.
5. Pour any remaining sauce over the enchiladas and sprinkle the remaining 1 cup of cheese on top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the enchiladas sit for 5 minutes before serving to allow the filling to set.
8. Garnish with chopped cilantro before serving.

Just out of the oven, these enchiladas are a creamy, cheesy delight, with the gentle heat of green chilies and the freshness of cilantro cutting through the richness. Serve them with a side of crisp salad or a dollop of guacamole for a meal that’s as vibrant as it is comforting.

Black Bean and Cheese Enchiladas

Yesterday, as the evening light faded, I found myself craving something comforting yet simple, a dish that wraps you in warmth with every bite. That’s when the thought of Black Bean and Cheese Enchiladas came to mind, a humble yet deeply satisfying meal that feels like a hug on a plate.

Ingredients

• 1 tbsp olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 can (10 oz) enchilada sauce
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Add 2 cloves minced garlic and cook for another minute, until fragrant.
4. Stir in the drained and rinsed black beans, 1 tsp ground cumin, and 1/2 tsp salt. Cook for 2-3 minutes, then remove from heat.
5. Warm the 8 corn tortillas in the microwave for 30 seconds to make them pliable.
6. Divide the bean mixture and 1 1/2 cups of shredded cheese among the tortillas, rolling each one tightly and placing seam side down in the prepared dish.
7. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1/2 cup cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with 1/4 cup chopped fresh cilantro before serving.

Perfectly baked, these enchiladas emerge with a delightful contrast of textures—the soft, creamy filling against the slightly crisp edges of the tortillas. The blend of spices and cheese creates a rich, comforting flavor that’s beautifully balanced by the freshness of cilantro. Serve them with a side of avocado slices or a crisp green salad for a complete meal.

Spinach and Cheese Enchiladas

Under the soft glow of the kitchen light, the process of making Spinach and Cheese Enchiladas feels like a gentle dance between simplicity and flavor, a dish that wraps comfort in every bite.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 10 oz fresh spinach, chopped
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 8 corn tortillas
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1 minute until golden.
3. Gradually whisk in the vegetable broth, ensuring no lumps remain. Cook for 3-4 minutes until the sauce thickens.
4. Add the garlic powder, onion powder, and salt to the sauce, stirring to combine. Remove from heat and stir in the sour cream.
5. In a separate bowl, mix the Monterey Jack cheese, cheddar cheese, and chopped spinach.
6. Warm the corn tortillas in a dry skillet for about 10 seconds on each side to make them pliable.
7. Divide the cheese and spinach mixture evenly among the tortillas, rolling each tightly and placing seam side down in the prepared baking dish.
8. Pour the sauce evenly over the rolled tortillas, covering them completely.
9. Bake for 20 minutes, or until the enchiladas are heated through and the sauce is bubbly.
10. Let the enchiladas sit for 5 minutes before serving to allow the sauce to set slightly.

Yielding a dish where the creamy sauce clings to each bite, the Spinach and Cheese Enchiladas offer a comforting blend of textures and flavors. Serve them alongside a crisp salad or a dollop of guacamole for a meal that feels both nourishing and indulgent.

Chicken and Cheese Enchiladas

Memories of shared meals often bring us back to the simplest dishes, like these chicken and cheese enchiladas, wrapped in warmth and comfort. Making them feels like a quiet afternoon in the kitchen, where every step is a meditation on flavor and texture.

Ingredients

• 2 cups shredded cooked chicken
• 1.5 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 1/2 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the diced onion and cook until translucent, about 5 minutes.
3. Sprinkle the flour over the onions, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat. Stir in the sour cream, green chilies, cumin, garlic powder, and salt until well combined.
6. In a large bowl, mix the shredded chicken with 1 cup of the sauce. Reserve the remaining sauce.
7. Divide the chicken mixture evenly among the tortillas. Top each with a mix of Monterey Jack and cheddar cheeses, then roll up tightly.
8. Place the enchiladas seam-side down in the prepared baking dish. Pour the reserved sauce over the top and sprinkle with the remaining cheese.
9. Bake for 20-25 minutes, until the cheese is bubbly and lightly golden.
10. Garnish with chopped cilantro before serving.

The enchiladas emerge from the oven with a creamy, velvety sauce clinging to each bite, the cheese stretching in long, satisfying strands. Try serving them alongside a crisp, citrusy salad to cut through the richness, creating a meal that feels both indulgent and balanced.

Beef and Cheese Enchiladas

Zestful moments in the kitchen often lead to the most comforting dishes, and today, we’re embracing the warmth of homemade Beef and Cheese Enchiladas. This dish, with its rich flavors and inviting aroma, is a testament to the joy of simple ingredients coming together.

Ingredients

• 1 lb ground beef
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas
• 1 can (10 oz) enchilada sauce
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350°F.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add 1/2 cup diced onion and sauté until translucent, about 3 minutes.
4. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
5. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
6. Stir in 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Remove the skillet from heat and let the beef mixture cool slightly.
8. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.
9. Divide the beef mixture evenly among the tortillas, then top each with a mix of 1 cup shredded cheddar and 1 cup shredded Monterey Jack cheese.
10. Roll up the tortillas and place them seam side down in a baking dish.
11. Pour 1 can (10 oz) enchilada sauce evenly over the rolled tortillas.
12. Sprinkle the remaining cheese over the top.
13. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
14. Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken.

Just out of the oven, these enchiladas boast a perfect balance of tender beef, melted cheese, and a slightly crispy tortilla edge. Serve them with a dollop of sour cream or a side of fresh guacamole to elevate the experience.

Mushroom and Cheese Enchiladas

Kindly imagine the warmth of a kitchen filled with the earthy aroma of mushrooms mingling with melted cheese, a comforting embrace on a quiet evening. This dish, a humble yet hearty creation, invites you to slow down and savor each bite, much like the gentle unfolding of a cherished memory.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup diced white mushrooms
• 1/2 cup diced onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup enchilada sauce
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas to perfection.
2. Heat 2 tbsp olive oil in a skillet over medium heat, then add 1 cup diced white mushrooms and 1/2 cup diced onion, sautéing until they’re soft and fragrant, about 5 minutes.
3. Stir in 1 tsp ground cumin and 1/2 tsp salt into the mushroom mixture, blending the spices evenly for a depth of flavor.
4. Warm 8 corn tortillas in the microwave for 30 seconds to make them pliable for rolling.
5. Divide the mushroom mixture and 1 1/2 cups shredded Monterey Jack cheese among the tortillas, rolling each tightly and placing them seam-side down in a baking dish.
6. Pour 1 cup enchilada sauce over the rolled tortillas, ensuring they’re evenly covered for a moist and flavorful dish.
7. Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese on top for a golden, bubbly finish.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.
9. Garnish with 1/4 cup chopped cilantro before serving for a fresh, vibrant touch.

Here, the enchiladas emerge from the oven with a delightful contrast of textures—crispy edges giving way to a soft, cheesy interior. The earthy mushrooms and sharp cheese create a harmony of flavors that’s both comforting and sophisticated. Consider serving them alongside a crisp green salad or a dollop of cool sour cream to balance the richness.

Sweet Potato and Cheese Enchiladas

On a quiet evening like this, when the light fades softly and the kitchen feels like a sanctuary, there’s something deeply comforting about preparing Sweet Potato and Cheese Enchiladas. This dish, with its warm spices and gooey cheese, wraps you in a blanket of flavors that feel like a gentle hug.

Ingredients

• 2 cups sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup enchilada sauce
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish.
2. In a large bowl, toss the sweet potato with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the sweet potato on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. Warm the tortillas for 30 seconds in the microwave to make them pliable.
5. Divide the roasted sweet potato and 1 1/2 cups of cheese among the tortillas, rolling them tightly and placing seam-side down in the prepared dish.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped cilantro and diced red onion before serving.

Now, the enchiladas emerge from the oven, their edges crisped to perfection, the cheese stretching in long, tempting strands. The sweet potato lends a creamy sweetness that balances the smoky spices, while the fresh cilantro and red onion add a bright contrast. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Corn and Cheese Enchiladas

Vividly remembering the warmth of my grandmother’s kitchen, I find myself drawn to the comforting embrace of corn and cheese enchiladas, a dish that whispers of home and heart.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 cup corn kernels, fresh or frozen
• 1/2 cup diced onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1/4 cup chopped cilantro

Instructions

1. Preheat oven to 350°F.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add 1/2 cup diced onion, sautéing until translucent, about 3 minutes.
3. Stir in 1 cup corn kernels, 1 tsp ground cumin, and 1/2 tsp salt. Cook for 2 minutes, then remove from heat.
4. Warm 8 corn tortillas in a dry skillet for 30 seconds each side to make them pliable.
5. Divide the corn mixture and 1 1/2 cups shredded Monterey Jack cheese among the tortillas, rolling each tightly and placing seam-side down in a baking dish.
6. Pour 2 cups enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining 1/2 cup cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with 1/4 cup chopped cilantro before serving.

Wrapped in their saucy blanket, these enchiladas offer a delightful contrast between the creamy cheese and the sweet pop of corn. Serve them alongside a crisp salad or enjoy as they are, letting each bite take you back to simpler times.

Poblano and Cheese Enchiladas

Perhaps there’s no dish quite as comforting as enchiladas, especially when they’re filled with the smoky depth of poblano peppers and the creamy embrace of melted cheese. Today, let’s gently unfold the layers of making Poblano and Cheese Enchiladas, a recipe that feels like a warm hug on a cool evening.

Ingredients

• 4 large poblano peppers
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
2. Roast the poblano peppers directly over a gas flame or under a broiler until the skins are charred and blistered, about 5 minutes per side. Tip: Turning them occasionally ensures even charring.
3. Place the charred peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skins off easier.
4. Peel the skins off the peppers, remove the seeds and stems, then slice them into thin strips.
5. In a large bowl, mix the sliced poblanos with Monterey Jack and cheddar cheeses, reserving 1/2 cup of the cheese mixture for topping.
6. Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side to make them pliable. Tip: Keep them warm in a towel to prevent drying out.
7. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
8. Fill each tortilla with the poblano and cheese mixture, roll them up, and place them seam side down in the baking dish.
9. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the reserved cheese mixture.
10. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let them sit for 5 minutes before serving to allow the flavors to meld.

Mmm, the enchiladas emerge from the oven with a tantalizing aroma, the cheese perfectly melted into the smoky poblanos. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor.

Jalapeno and Cheese Enchiladas

Lately, I’ve found myself drawn to the comforting embrace of homemade enchiladas, especially those with a spicy kick and a melty cheese filling. There’s something deeply satisfying about the process, from the sizzle of the jalapenos to the final golden bake.

Ingredients

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup diced jalapenos
• 2 cups enchilada sauce
• 1 tbsp olive oil
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onions and sauté until translucent, about 5 minutes.
3. Add 2 cloves minced garlic and 1 tsp ground cumin to the skillet, cooking for 1 minute until fragrant.
4. Stir in 1 cup diced jalapenos and cook for another 2 minutes. Remove from heat and let cool slightly.
5. Warm 12 corn tortillas in the microwave for 30 seconds to make them pliable.
6. Divide the jalapeno mixture and 2 cups shredded Monterey Jack cheese evenly among the tortillas, rolling each tightly and placing seam side down in the baking dish.
7. Pour 2 cups enchilada sauce evenly over the rolled tortillas, ensuring they’re fully covered.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the edges are slightly crispy.
9. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

Vibrant with flavor, these enchiladas offer a perfect balance of heat and creaminess. Serve them with a dollop of sour cream or a side of avocado slices to round out the meal.

Quinoa and Cheese Enchiladas

As the morning light filters through the kitchen window, there’s something comforting about the thought of quinoa and cheese enchiladas, a dish that marries the wholesome with the indulgent in a way that feels just right for a quiet day.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup enchilada sauce
• 1/4 cup chopped cilantro

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Preheat the oven to 375°F and lightly grease a baking dish.
5. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
6. Stir in black beans, corn, cumin, and chili powder, cooking for another 3 minutes.
7. Combine the cooked quinoa with the vegetable mixture in a large bowl.
8. Warm the tortillas for 30 seconds in the microwave to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
9. Spread 1/4 cup of the quinoa mixture down the center of each tortilla, sprinkle with cheese, and roll up tightly.
10. Place the enchiladas seam-side down in the prepared baking dish. Pour enchilada sauce over the top and sprinkle with remaining cheese.
11. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
12. Garnish with chopped cilantro before serving.

Perfectly balanced, these enchiladas offer a delightful contrast between the creamy cheese and the nutty quinoa, with a hint of spice that lingers just enough. Serve them with a side of avocado slices for a refreshing touch.

Lentil and Cheese Enchiladas

Wandering through the flavors of comfort and simplicity, this dish brings together the earthy tones of lentils and the creamy embrace of cheese, wrapped in the warmth of tortillas. It’s a humble yet hearty meal that speaks to the soul, especially on days when the world outside feels too loud.

Ingredients

• 1 cup dried lentils
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 cup enchilada sauce
• 1/4 cup chopped cilantro

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes or until the lentils are tender. Drain any excess water.
3. Preheat your oven to 350°F (175°C).
4. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
5. Stir in the cooked lentils, cumin, chili powder, and salt. Cook for another 2 minutes to blend the flavors.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
7. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
8. Fill each tortilla with a portion of the lentil mixture and a sprinkle of cheese. Roll tightly and place seam side down in the baking dish.
9. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
10. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
11. Garnish with chopped cilantro before serving.

Rich in texture and flavor, these enchiladas offer a delightful contrast between the soft lentils and the crispy edges of the tortillas. Serve them with a side of avocado slices or a dollop of sour cream to add a refreshing coolness to each bite.

Zucchini and Cheese Enchiladas

Remembering the first time I made zucchini and cheese enchiladas brings a sense of warmth, much like the dish itself. It’s a comforting blend of tender zucchini and melted cheese, wrapped in soft tortillas and smothered in a rich sauce, perfect for those evenings when you crave something hearty yet wholesome.

Ingredients

• 2 cups shredded zucchini
• 1.5 cups shredded Monterey Jack cheese
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix the shredded zucchini with salt and black pepper, letting it sit for 5 minutes to draw out excess moisture.
3. Drain the zucchini, then mix it with 1 cup of Monterey Jack cheese.
4. Warm the tortillas for 30 seconds in the microwave to make them pliable.
5. Fill each tortilla with the zucchini and cheese mixture, roll tightly, and place seam side down in the baking dish.
6. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they’re fully covered.
7. Sprinkle the remaining 1/2 cup of cheese on top.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken.

Vibrant with the freshness of zucchini and the richness of melted cheese, these enchiladas offer a delightful contrast in textures. Serve them with a side of crisp salad or a dollop of sour cream for an extra layer of flavor.

Eggplant and Cheese Enchiladas

How often do we find ourselves craving something that’s both comforting and a little out of the ordinary? These eggplant and cheese enchiladas are a testament to the beauty of combining simple ingredients to create a dish that feels like a warm embrace.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 large eggplant, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups enchilada sauce
• 1/2 cup chopped cilantro
• 1/2 cup diced onion

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the diced eggplant, salt, and pepper. Cook for 10 minutes, stirring occasionally, until the eggplant is tender.
3. Warm the corn tortillas for 30 seconds in the microwave to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
4. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
5. Divide the cooked eggplant and 1 cup of Monterey Jack cheese among the tortillas. Roll them up tightly and place seam-side down in the dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken.
8. Garnish with chopped cilantro and diced onion before serving. Tip: For an extra kick, serve with a side of sour cream or avocado slices.

Zesty and satisfying, these enchiladas offer a delightful contrast between the creamy cheese and the tender, slightly smoky eggplant. Perfect for a quiet dinner or as a standout dish at your next gathering, they’re sure to leave a lasting impression.

Avocado and Cheese Enchiladas

Calmly, as the morning light filters through the kitchen window, the thought of Avocado and Cheese Enchiladas brings a comforting warmth. This dish, a harmonious blend of creamy avocado and melted cheese wrapped in soft tortillas, is a testament to the simple joys of home cooking.

Ingredients

• 2 cups shredded Monterey Jack cheese
• 1 large avocado, diced
• 8 corn tortillas
• 1 cup enchilada sauce
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F and lightly grease a baking dish with olive oil.
2. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
3. Divide the diced avocado and shredded cheese evenly among the tortillas, placing the filling in the center of each.
4. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
6. Sprinkle the remaining cheese on top for a golden, bubbly finish.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and the edges are slightly crispy.

Just out of the oven, these enchiladas offer a delightful contrast between the creamy avocado and the gooey cheese, with the corn tortillas adding a subtle crunch. Serve them with a side of fresh salsa or a dollop of sour cream to elevate the flavors even further.

Pumpkin and Cheese Enchiladas

Yesterday, as the first light of dawn crept through my kitchen window, I found myself craving something that marries the comfort of autumn with the zest of Mexican cuisine. Pumpkin and cheese enchiladas, a dish that whispers of cozy evenings and shared meals, seemed just right.

Ingredients

• 2 cups pumpkin puree
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup enchilada sauce
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1/2 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Cook for 1 minute until fragrant.
4. Add 2 cups pumpkin puree to the skillet, stirring to combine with the spices. Cook for 3 minutes, then remove from heat.
5. Warm 8 corn tortillas in a dry skillet for about 30 seconds each side to make them pliable.
6. Spread 1/4 cup of the pumpkin mixture down the center of each tortilla, then sprinkle with 1/4 cup shredded Monterey Jack cheese. Roll up and place seam side down in the prepared baking dish.
7. Pour 1 cup enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup cheese on top.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Garnish with 1/4 cup chopped cilantro before serving.

Unassuming at first glance, these enchiladas reveal a creamy, spiced pumpkin filling that contrasts beautifully with the tangy enchilada sauce and melted cheese. Serve them with a side of crisp jicama salad for a refreshing crunch.

Conclusion

Zesty flavors await in our roundup of 18 Delicious Cheese Enchilada Recipes Spicy! Whether you’re craving a mild twist or a fiery kick, there’s a recipe here to satisfy every palate. We invite you to dive into these cheesy, spicy delights, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!

Bella Bacinos