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To make cheese enchiladas, you need a few key items. These are the must-have ingredients: - 10 corn tortillas - 2 cups shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups enchilada sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) These ingredients create a cheesy, flavorful dish that warms the heart. You can enhance your enchiladas with some fun extras. Here are some optional items you might like: - Sliced jalapeños for heat - Black olives for a salty bite - Sour cream for creaminess - Avocado for a fresh touch - Corn for sweetness Feel free to mix and match based on your taste. Sometimes you may not have all ingredients. Here are some smart swaps: - Use flour tortillas instead of corn if you prefer. - Cheddar cheese can be swapped for Monterey Jack cheese, or vice versa. - If you do not have cumin, try using chili powder for a different flavor. - Can’t find fresh cilantro? Use parsley for garnish instead. These suggestions keep the dish flexible and fun while maintaining great taste. You can find the full recipe to explore more details. Start by gathering all your ingredients. You need 10 corn tortillas, 2 cups of shredded cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Chop one small onion and mince two cloves of garlic. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until it turns clear, about 3-4 minutes. Next, mix in the minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir for one minute until the spices smell good. In a bowl, blend the cheeses with half of the onion mix. Add salt and pepper to taste. Pour half of the enchilada sauce into a shallow dish. Now, take a corn tortilla and place a good amount of the cheese mix inside. Roll it up tightly and place it seam-side down in a greased baking dish. You will repeat this for all tortillas, filling the dish. Once all the tortillas are rolled, pour the rest of the enchilada sauce over them. Make sure every enchilada gets covered. For an extra cheesy crust, sprinkle any leftover cheese mix on top. Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes. You want the cheese to melt and bubble. When done, take the dish out and let it cool for a few minutes. Finally, garnish with chopped fresh cilantro. Serve warm on a bright plate, maybe with a drizzle of extra sauce on top. Enjoy your cheesy delight! For the complete recipe, check the Full Recipe section. To roll your enchiladas well, warm the tortillas first. This helps them stay soft and flexible. I use a dry skillet to heat them up for about 30 seconds on each side. Next, don’t overfill them. A generous amount of cheese and filling works best. Roll tightly and place seam-side down in the dish. This keeps them closed while baking. A homemade sauce truly makes your enchiladas shine. To make it, blend tomatoes, chili powder, garlic, and cumin. Simmer this mix for about 15 minutes. This time lets all the flavors blend well. If you prefer a store-bought option, look for sauces with simple ingredients. Avoid those packed with preservatives. For the best melting cheese, mix different types. I love using cheddar and Monterey Jack together. They melt well and create that gooey texture we all crave. Sprinkle some cheese on top before baking. This gives a lovely crust. Watch them closely while they bake. You want them bubbly and slightly golden. {{image_2}} You can easily make vegetarian cheese enchiladas. Just swap the meat for veggies you love. Good choices are bell peppers, mushrooms, and zucchini. Sauté these veggies with the onions and garlic for extra flavor. This way, you keep the meal hearty and satisfying without losing taste. The cheese still melts perfectly, making each bite creamy and delicious. For a kick, try spicy cheese enchiladas. Add jalapeños or diced green chilies to the cheese mix. You can also use a spicy enchilada sauce for more heat. If you love a good burn, this option is for you. Just remember to adjust the spice level to fit your taste. A dollop of sour cream on top can help balance the heat. If you need gluten-free enchiladas, use corn tortillas. They are naturally gluten-free and work perfectly in this dish. Check the enchilada sauce to ensure it has no gluten. Many brands offer gluten-free options. You can enjoy all the cheesy goodness without worry. Just follow the full recipe, and you’ll have a safe and tasty meal. Store any leftover cheese enchiladas in an airtight container. Make sure they cool first. Place them in the fridge for up to three days. This keeps them fresh. If you want to keep them longer, consider freezing. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. Check that they are hot throughout. You can also use a microwave. Heat them for 1-2 minutes in a microwave-safe dish. Add a splash of enchilada sauce to keep them moist. To freeze, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned before. This way, you have a quick meal ready anytime! For the full recipe, check the link above. To make homemade enchilada sauce, you need simple ingredients. Start with: - 2 tablespoons olive oil - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 can (15 oz) of tomato sauce - 1 cup water - Salt to taste Heat olive oil in a pan. Add chili powder, cumin, and garlic powder. Stir for one minute. Pour in tomato sauce and water. Mix well. Let it simmer for about 10 minutes. Adjust salt for taste. This sauce is rich and full of flavor. Yes, you can use different types of cheese. Popular options include: - Queso fresco - Pepper jack - Gouda - Mozzarella Mix and match to find your favorite combo. Each cheese brings its own flavor. I love using cheddar and Monterey Jack. They melt well and taste great together. Many side dishes go well with cheese enchiladas. Here are some tasty ideas: - Mexican rice - Refried beans - Guacamole - Salsa - Corn salad These sides add color and flavor to your meal. They also complement the enchiladas perfectly. You know your cheese enchiladas are done when the cheese is melted and bubbly. Look for a golden crust on top. If you poke one, hot cheese should ooze out. Baking typically takes 20-25 minutes at 375°F (190°C). Let them cool for a few minutes before serving. Enjoy the cheesy goodness! For the full recipe, check the section above. Cheese enchiladas are simple and fun to make. We covered essential ingredients, tips for rolling, and delicious variations. Remember, you can tweak flavors to make them your own. Homemade sauce adds a great touch, and leftovers store easily. Enjoy getting creative with your enchiladas and share them with friends. These tasty meals bring joy to any table. Dive into making them, and you'll impress everyone with your skills.

Cheese Enchiladas with Chili Gravy

Indulge in the ultimate comfort food with these Cheesy Delight Enchiladas that are simple to make and bursting with flavor! Packed with two types of cheese, fresh onions, and a savory blend of spices, this dish will become a family favorite. Learn how to assemble and bake these cheesy tortillas to perfection in just 45 minutes. Click through to explore the full recipe and treat yourself to this delicious meal tonight!
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Ingredients
  

10 corn tortillas

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 small onion, finely chopped

2 cloves garlic, minced

2 cups enchilada sauce (store-bought or homemade)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onion until translucent, about 3-4 minutes.

      Add minced garlic, ground cumin, and smoked paprika to the pan, stirring for another minute until fragrant.

        In a large bowl, mix together the shredded cheddar cheese, shredded Monterey Jack cheese, and half of the sautéed onion mixture. Season with salt and pepper.

          In a separate shallow dish, pour in about half of the enchilada sauce.

            To assemble each enchilada, take a corn tortilla, fill it with a generous amount of the cheese mixture, then roll it up tightly. Place seam-side down in a greased baking dish.

              Repeat with the remaining tortillas until the dish is filled.

                Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are covered.

                  Sprinkle any leftover cheese mixture over the top for a cheesy crust.

                    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

                      Remove from the oven and let cool for a few minutes before garnishing with chopped fresh cilantro.

                        Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6

                          - Presentation Tips: Serve warm from the oven on a colorful plate, and drizzle some extra enchilada sauce on top for added color. A sprig of cilantro on each plate adds freshness and vibrancy!