Easy Cheesy Enchiladas Recipe

These easy cheesy enchiladas are a quick and flavorful meal that everyone will love. Packed with seasoned meat or beans, sautéed vegetables, and melted cheese, they’re perfect for a weeknight dinner or a festive gathering. Customize with your favorite toppings to make them extra special.

Who is this Recipe For?

This recipe is ideal for:

• Families seeking a hearty, easy-to-make dinner.
• Busy home cooks who want a one-pan, flavorful meal.
• Vegetarians, when made with beans instead of meat.
• Anyone craving classic Mexican-inspired comfort food.

Why it’s Great

• Quick and simple: Ready in under 45 minutes.
• Customizable: Swap proteins or add your favorite vegetables.
• Kid-friendly: Mildly spiced but packed with flavor.
• Make-ahead friendly: Can be assembled in advance and baked later.

Kitchen Equipment Needed

• Large skillet or frying pan
• Baking dish (9×13 inches recommended)
• Mixing bowl
• Cutting board and knife
• Spoon or spatula

Ingredients

Protein:

• 1 lb ground beef, chicken, or a mix (vegetarian option: 1 can black beans or pinto beans)

Vegetables:

• 1 large onion, chopped
• 1 bell pepper, chopped
• 1–2 cloves garlic, minced

Sauce:

• 2 cups enchilada sauce or salsa

Cheese:

• 2 cups shredded cheese (Monterey Jack, cheddar, or blend)

Extras:

• 1 can (14 oz) corn, drained
• 1 can (14 oz) black beans, rinsed and drained

Seasoning:

• Salt and black pepper, to taste
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste)

Toppings (optional):

• Sliced jalapeños
• Chopped fresh cilantro
• Sour cream
• Sliced avocado

Instructions

1. Prepare the Filling

1. Heat a skillet over medium heat.
2. Add protein (beef, chicken, or beans) and cook until browned (or heated through for beans).
3. Stir in onion, bell pepper, and garlic. Cook until softened.
4. Season with salt, black pepper, cumin, and chili powder.
5. Add corn, black beans, and 1 cup of enchilada sauce. Mix until well combined.

2. Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spoon a portion of the filling onto a tortilla and roll it up.
3. Place the rolled tortillas seam-side down in a baking dish.
4. Pour remaining enchilada sauce over the top.
5. Sprinkle shredded cheese evenly over the enchiladas.

3. Bake

1. Bake in the preheated oven for 20–25 minutes, or until cheese is melted and bubbly.
2. Remove from oven and let cool slightly before serving.

4. Serve

• Add optional toppings like jalapeños, cilantro, sour cream, or avocado.
• Serve hot with a side of rice or a simple salad.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Assemble and freeze before baking for up to 2 months. Bake directly from frozen, adding extra 10–15 minutes to cooking time.