Ultimate 3-Cheese Enchiladas Recipe: Melty, Cheesy Perfection!

Craving a comforting, cheesy, and satisfying Mexican dish? Look no further! This 3-cheese enchiladas recipe is the ultimate crowd-pleaser, perfect for a weeknight dinner or a weekend fiesta. We’re talking a symphony of melty cheeses, flavorful enchilada sauce, and soft corn tortillas baked to golden perfection. This recipe is easily customizable to your spice preference and dietary needs, making it a versatile addition to your recipe repertoire. Get ready to experience enchilada bliss!

Why This Recipe Works

• Simple and Quick: This recipe uses readily available ingredients and comes together relatively quickly, making it perfect for busy weeknights.
• Ultimate Cheese Pull: The combination of three cheeses creates a truly irresistible, gooey, and melty experience.
• Customizable: Easily adapt the recipe to your liking by adjusting the spice level, adding vegetables, or using different types of cheese.
• Make-Ahead Friendly: You can assemble the enchiladas ahead of time and bake them just before serving, making it perfect for entertaining.
• Freezer-Friendly: Leftovers (if you have any!) can be easily frozen for a quick and convenient meal later on.

Ingredients You’ll Need

• Corn Tortillas: Yellow or white corn tortillas work best. Look for tortillas that are soft and pliable to prevent them from cracking when rolling. You can also use flour tortillas if you prefer a softer texture.
• Enchilada Sauce: Use your favorite store-bought or homemade enchilada sauce. Red enchilada sauce is the most traditional, but green enchilada sauce adds a delicious tangy flavor.
• Monterey Jack Cheese: This cheese melts beautifully and has a mild, slightly sweet flavor.
• Cheddar Cheese: Sharp cheddar cheese adds a tangy and savory element to the cheese blend. You can use mild or medium cheddar if you prefer a less intense flavor.
• Asadero Cheese: This Mexican cheese is known for its excellent melting properties and slightly salty flavor. If you cannot find Asadero, you can use Oaxaca cheese, or Mozzarella as a substitute, though they will have slightly different flavor profiles.
• Olive Oil: Used for lightly frying the tortillas to make them more pliable and prevent them from breaking.
• Onion: Adds a savory base flavor to the filling. Yellow or white onions work well.
• Garlic: Adds a pungent and aromatic flavor to the filling.
• Optional Fillings: Consider adding cooked shredded chicken, ground beef, black beans, corn, diced bell peppers, or spinach to the filling for added flavor and texture.
• Optional Toppings: Sour cream, guacamole, chopped cilantro, sliced green onions, diced tomatoes, and your favorite hot sauce are all great toppings for enchiladas.

Equipment You’ll Need

• 9×13 inch Baking Dish: A standard 9×13 inch baking dish is perfect for this recipe.
• Large Skillet: Used for lightly frying the tortillas and sautéing the onion and garlic.
• Cheese Grater: For grating the cheese.
• Mixing Bowls: For combining the cheese and optional fillings.
• Spatula or Tongs: For handling the tortillas.

Step-by-Step Instructions

Step 1: Prepare the Cheese Mixture

In a large mixing bowl, combine the grated Monterey Jack cheese, cheddar cheese, and Asadero cheese. Mix well to ensure the cheeses are evenly distributed. If using any optional fillings like cooked chicken, black beans, or corn, add them to the cheese mixture and stir to combine.

Step 2: Prepare the Tortillas

Heat a tablespoon of olive oil in a large skillet over medium heat. Working one at a time, lightly fry each corn tortilla for about 5-10 seconds per side, until softened and slightly pliable. This step is crucial to prevent the tortillas from cracking when you roll them. Remove the tortillas from the skillet and place them on a plate lined with paper towels to drain excess oil.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of the 9×13 inch baking dish. This will prevent the enchiladas from sticking to the dish.

Take one of the softened tortillas and dip it briefly into the enchilada sauce, coating both sides. Place the tortilla on a clean surface. Spoon a generous amount of the cheese mixture (about 1/4 to 1/3 cup) down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and cheese mixture, arranging the enchiladas snugly in the dish.

Step 4: Bake the Enchiladas

Pour the remaining enchilada sauce evenly over the enchiladas, making sure they are well coated. Sprinkle any remaining cheese over the top of the enchiladas.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the enchiladas cool for a few minutes before serving.

Step 5: Garnish and Serve

Garnish the enchiladas with your favorite toppings, such as sour cream, guacamole, chopped cilantro, sliced green onions, diced tomatoes, and hot sauce. Serve immediately and enjoy!

Tips for the Best 3-Cheese Enchiladas

• Don’t Overfill the Tortillas: Overfilling the tortillas can make them difficult to roll and can cause them to burst open during baking.
• Warm the Tortillas Properly: Lightly frying or steaming the tortillas is essential to prevent them from cracking. You can also microwave them briefly (covered with a damp paper towel) to soften them.
• Use High-Quality Cheese: Using good-quality cheese will make a big difference in the flavor and texture of the enchiladas. Freshly grated cheese melts better than pre-shredded cheese.
• Don’t Overbake: Overbaking can make the enchiladas dry and the cheese tough. Bake until the cheese is melted and bubbly.
• Let Them Rest: Allowing the enchiladas to rest for a few minutes after baking will help them hold their shape and prevent them from falling apart when you serve them.

Variations and Substitutions

• Add Protein: Add cooked shredded chicken, ground beef, shredded pork, or chorizo to the cheese mixture for a heartier meal.
• Add Vegetables: Add diced bell peppers, onions, corn, black beans, or spinach to the filling for added flavor and nutrients.
• Use Different Cheeses: Experiment with different types of cheese, such as pepper jack, queso quesadilla, or Oaxaca cheese.
• Make it Spicy: Add chopped jalapeños, serrano peppers, or a pinch of cayenne pepper to the cheese mixture for a spicy kick. You can also use a spicy enchilada sauce.
• Use Flour Tortillas: Substitute corn tortillas with flour tortillas for a softer texture.
• Make it Vegetarian: Omit the meat and add extra vegetables or beans for a vegetarian option.
• Make it Vegan: Use vegan cheese shreds and ensure your enchilada sauce is vegan-friendly.

Serving Suggestions

These 3-cheese enchiladas are delicious on their own, but they also pair well with a variety of sides, such as:

• Mexican Rice: A classic side dish that complements the flavors of the enchiladas perfectly.
• Refried Beans: Another traditional Mexican side dish that adds a creamy and flavorful element to the meal.
• Guacamole and Chips: A refreshing and flavorful appetizer that’s perfect for sharing.
• Mexican Salad: A light and refreshing salad made with lettuce, tomatoes, corn, black beans, avocado, and a lime vinaigrette.
• Elote (Mexican Street Corn): Grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice.

Make-Ahead Instructions

You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Cover the baking dish tightly with plastic wrap. When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes to the baking time if necessary.

Freezing Instructions

To freeze enchiladas, assemble them as directed, but do not bake. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight. Remove the plastic wrap and aluminum foil and bake as directed, adding about 10-15 minutes to the baking time.

Nutritional Information (approximate per serving)

(Note: Nutritional information will vary depending on the specific ingredients used.)

• Calories: 450-550
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 80-100mg
• Sodium: 800-1000mg
• Carbohydrates: 30-40g
• Fiber: 5-7g
• Sugar: 5-7g
• Protein: 20-25g

Recipe Card

3-Cheese Enchiladas

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6-8

Ingredients:

• 12 corn tortillas
• 2 cups enchilada sauce, divided
• 2 cups Monterey Jack cheese, shredded
• 2 cups cheddar cheese, shredded
• 2 cups Asadero cheese, shredded
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• Optional fillings: cooked shredded chicken, ground beef, black beans, corn, diced bell peppers, spinach
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions, diced tomatoes, hot sauce

Instructions:

1. Preheat oven to 350°F (175°C).
2. Combine Monterey Jack, cheddar, and Asadero cheeses in a large bowl. Add optional fillings if desired.
3. Heat olive oil in a skillet over medium heat. Lightly fry each tortilla for 5-10 seconds per side until softened.
4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
5. Dip each tortilla in enchilada sauce. Fill with cheese mixture and roll tightly. Place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the enchiladas and sprinkle with any remaining cheese.
7. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. Let cool for a few minutes before serving. Garnish with your favorite toppings.

Enjoy these cheesy, delicious 3-cheese enchiladas! Don’t forget to rate and review the recipe below!