Enchiladas Recipe
This easy enchiladas recipe is always a hit! Featuring a flavorful homemade sauce and lots of melty cheese, it's simple, comforting, and delicious.
This enchiladas recipe is the kind of simple, comforting dish that we all need in our weeknight rotations. It’s easy, it’s flavorful, and it will win over the pickiest palates (our kiddo always asks for more!).
The filling is a combo of gooey cheese, black beans, and steamed spinach. I roll it up in corn tortillas, which I then smother with homemade enchilada sauce and more cheese. Finally, I bake the enchiladas until the cheese is melty and the edges of the tortillas are crisp. For such a simple recipe, the taste, texture, and overall deliciousness are out of this world! I think you’re going to love it.
Prep Time : 15 mins
Cook Time : 35 mins
Total Time : 50 mins
Serves : 4
Ingredients
- 1½ cups Enchilada Sauce
- 8 corn tortillas
- 1¼ cups shredded sharp cheddar cheese
- 1¼ cups shredded Monterey Jack cheese
- 8 ounces Oaxaca cheese, torn
- 1 cup cooked black beans, drained and rinsed
- 5 ounces steamed and chopped spinach*
- 1 jalapeño pepper, thinly sliced
- ½ cup chopped fresh cilantro
- ½ avocado, diced
- ½ lime, for squeezing
Instructions
- Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
- If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
- In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
- Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.