Spicy Cheese Enchiladas
February 19, 2008
We were so hungry at dinnertime tonight that I had already served our portions before I remembered to take a photo. If nothing else, the picture is a testament to how quickly we scooped up our dinner right out of the oven — it couldn’t get to the table fast enough.
This was my first time making these cheese enchiladas with a multi-grain tortilla (I used Mission brand), and I thought they were delicious! J. approved as well. They just add a density and chewiness to the dish that makes it seem more substantial, and with all that cheese it’s nice to at least have the added benefit of some fiber from the tortillas.
You can make this as spicy or as mild as you like depending on the enchilada sauce and salsa you choose. To J., it barely had any heat (he likes to sweat from his spice!); I could barely eat it I thought it was so spicy. A little sour cream goes a long way in cooling it down.
This is a repeat recipe in our house. Serve it with a green salad and brown rice, plus extra salsa on the side.
Spicy Cheese Enchiladas
Adapted from Cheese Enchiladas with Green Chiles
1 10-oz. can enchilada sauce (I use “hot”)
2 c. salsa (I use “medium”)
10 10-in. tortillas (I like Mission Multi-Grain Tortillas)
16 oz. Monterey Jack cheese, sliced into 10 pieces
1 7-oz. can chopped green chiles, drained
1 c. shredded cheddar cheese
Preheat oven to 350° F.
Combine enchilada sauce and salsa in a small bowl. Spread two-thirds of the mixture evenly on the bottom of a 9×13 casserole dish.
Into each tortilla, roll a slice of Monterey Jack and a small spoonful of the green chiles. (You do not need to fold in the ends, like with a burrito.)
Arrange rolled tortillas side by side in your casserole — they will fit snugly. Top with remaining sauce mixture, and then sprinkle the shredded cheddar over the top.
Cover with aluminum foil and bake for 30 minutes. Remove foil and cook until cheddar is completely melted and lightly browned, about 10 minutes.
Let set for 10 minutes before serving.
Print this post
Filed under: Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
Want to Try Archives
11 Comments
1.
sharon | February 20, 2008 at 6:05 am
Yum! I’ll definitely try these out – although they’ll have to be the mild variety if my kids will eat them, too! I am also a convert to whole wheat tortillas – I like them much better than the plain ones – for the same reasons you so eloquently gave!
2.
Jodi | February 20, 2008 at 10:37 am
Dara, you are a good cook. Here is my “Menu Plan for Dara to Cook for Me:”
Day 1- Split Pea & Barley soup with Cold Sesame noodles
Day 2- Broccoli Tofu Stir-fry with a side of extra roasted cauliflower and roasted brussels sprouts (i totally always thought it was brussel sprouts without the extra ‘s’??)
Day 3- Spicy Cheese Enchiladas
Day 4- Sweet Potato & Black Bean Burritos
Day 5- Falafel & pita with the hummus and Israeli salad
ANY desert can be added to any of these!:O)
Well, hello! Come to NY for a visit and I will spend the week cooking for you! — Dara
3.
MizShell | February 21, 2008 at 2:39 am
Oh these sound delicious! I’ll have to try them out…
4.
Dad | February 23, 2008 at 6:11 pm
Those cheese enchiladas WERE amazing. I had one after making a surprise visit. I felt like I was in Casa ChickInTheKitchen. My only regret was that I didn’t have another one!
5. Menu Plan Monday, 2/25 - &hellip | February 24, 2008 at 9:06 pm
[...] think the overall favorite was the cheese enchiladas, with the orange-hoisin short ribs coming in a close second. I loved the chicken, edamame & red [...]
6. chickinthekitchen.com &ra&hellip | March 2, 2008 at 10:45 am
[...] think the overall favorite was the cheese enchiladas, with the orange-hoisin short ribs coming in a close second. I loved the chicken, edamame & red [...]
7. Menu Plan Monday, 5/26 - &hellip | May 25, 2008 at 8:51 pm
[...] Memorial Day! bringing a roasted veggie pasta salad to a lunch BBQ; then those elusive Spicy Cheese Enchiladas that I still have not made for [...]
8.
kiy | May 25, 2008 at 11:34 pm
These look amazing, going to have to give these a try!
Cheers, Kiy
9.
Angela | July 26, 2008 at 6:00 pm
I’ve made these twice now. The first time I added red and black beans, this time I added ground beef.
Both times were yummy!
10.
Carly | September 30, 2008 at 11:55 pm
I made these tonight, and they were really yummy!
I did add in some sliced black olives, fresh cilantro and fresh spinach, and am thinking of some new combos already.
Thanks for giving us a new favourite for our rotation!
11. chickinthekitchen.com &ra&hellip | January 16, 2011 at 10:39 pm
[...] Spicy Cheese Enchiladas, green salad, brown rice (pushed from last [...]
TrackBack URL
Trackback this post