Best 7 Cheese Enchiladas Vegetarianmeatless Recipes
Indulge in the tantalizing flavors of vegetarian cheese enchiladas, a delectable dish that caters to both vegetarians and meat-lovers alike. These enchiladas are a symphony of textures and tastes, featuring a savory filling of sautéed vegetables, aromatic spices, and a generous helping of melted cheese, all wrapped in soft tortillas and smothered in a zesty enchilada sauce. Accompaniments like guacamole, sour cream, and fresh cilantro add layers of flavor and vibrancy, making this dish a true fiesta for your taste buds. Whether you're seeking a hearty vegetarian meal or simply craving a comforting and flavorful dish, these cheese enchiladas are sure to satisfy your cravings. So, let's dive into the kitchen and embark on a culinary adventure with three enticing recipes that will guide you in creating this mouthwatering vegetarian delicacy.
Here are our top 7 tried and tested recipes!
CHEESE ENCHILADAS
Quick and easy cheese enchiladas!
Provided by MNMS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
- Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
- Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g
3 CHEESE ENCHILADAS
My grandma gave me this recipe.
Provided by beanmachine
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
- Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
- Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g
CHEESE ENCHILADAS
The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot skillet for a few seconds on each side.
- Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
- Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Mexican Rice.
Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 766 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEESE ENCHILADAS
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
CHEESE ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
- Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
- Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
- Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
- Let the mixture cool slightly, then transfer to a blender and puree until smooth.
- The sauce will keep in the refrigerator for up to a week and can also be frozen.
CHEESE ENCHILADAS (VEGETARIAN/MEATLESS)
Quick and easy enchiladas made with corn tortillas, your choice of cheeses, and convenient canned tomato sauce jazzed up with spices. This is a huge hit with my family and a nice break from meat or seafood. Feel free to make it your own by adding other proteins, or veggies such as spinach, mushrooms, etc. You can increase the amount of cayenne pepper if you like more heat - the minimum amount listed is perfect for my young kids. Hot sauce or canned diced chili peppers can also be added to the sauce if you so desire. Not 100% sure, but I believe this is gluten free as well as vegetarian, as the corn tortillas I use are labeled as such and as far as I'm aware, none of the other ingredients contain gluten.
Provided by CookPrincess
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
- Moisten tortillas and warm slightly in the microwave or oven. Spoon some of the cheese mixture down center of each tortilla. Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
- Mix tomato sauce, bell pepper, cayenne pepper and cumin. Spoon tomato mixture lengthwise down center of each enchilada.
- Sprinkle remaining 1/2 cup cheese over tomato mixture. You can freeze them at this point or bake immediately. If frozen, thaw before baking.
- Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.
Nutrition Facts : Calories 511.3, Fat 35.5, SaturatedFat 21.2, Cholesterol 99.5, Sodium 782.7, Carbohydrate 28.2, Fiber 4.2, Sugar 5.5, Protein 22.4
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
Tips:
- To make the enchiladas as flavorful as possible, choose a cheese blend that is a mix of sharp and mild cheeses. Some good options include cheddar, Monterey Jack, and queso Oaxaca.
- If you are using a store-bought enchilada sauce, be sure to taste it before using it. If it is too spicy for your taste, you can add a little bit of sour cream or milk to mellow it out.
- When assembling the enchiladas, be sure to layer the tortillas with plenty of cheese and sauce. This will help to ensure that they are moist and flavorful.
- Bake the enchiladas until the cheese is melted and bubbly and the tortillas are golden brown. This will usually take about 20 minutes.
- Serve the enchiladas immediately with your favorite toppings, such as sour cream, guacamole, and salsa. Leftover enchiladas can be stored in the refrigerator for up to 3 days.
Conclusion:
Cheese enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They can be made with a variety of fillings, including beans, vegetables, and meat, and they can be topped with your favorite toppings. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, cheese enchiladas are sure to please everyone at the table.
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