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Cheese enchiladas recipes - 4 recipes

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Top rated Cheese enchiladas recipes

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Love enchiladas This simple recipe for beef enchiladas is a delicious, family-friendly meal

  • 1 pound lean ground beef
  • 1 1/2 cups diced onion
  • 1 1/2 cups (about 2 medium) finely diced zucchini
  • 12 corn tortillas, heated or fried in oil to soften
  • 2 1/2 cups enchilada sauce, canned or homemade
  • 3 cups cheddar- jack shredded cheese
  • Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
5/5 (1 Votes)

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Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray

  • 8-10 flour tortillas
  • 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
  • 1-2 (4 oz.) cans green chiles
  • 3 cups cooked chicken, shredded
  • 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  • Fresh cilantro, garnish, optional
5/5 (1 Votes)

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Soft tortillas are filled with cheddar cheese and onion then covered with Wolf's brand chili and more cheddar then ...

  • TOPPINGS:
  • 6 (6-inch) soft flour tortillas
  • 1 (15-ounce) can Wolf brand chili with no beans
  • Salt and black pepper, to taste
  • 1/8 teaspoon ground cumin
  • 1 (8-ounce) block medium cheddar cheese, shredded
  • 1/4 cup finely diced onion
  • Sour cream, hot taco sauce, chopped green onions
3.8/5 (100 Votes)

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Cheese Enchiladas With Chili Sauce just like they serve at Luby’s!

  • CHILI SAUCE:
  • 1 1/2 pounds lean ground beef
  • 1/2 cup onion, chopped
  • 2 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 8 cups beef broth or bouillon
  • 2 cans (14 1/2 ounces each) whole peeled tomatoes
  • 3 tablespoons chilli powder
  • 1 tablespoon plus 1 1/2 teaspoon paprika
  • 1 tablespoon ground cumin
  • 1/3 cup cornstarch
  • 1/3 cup water
  • ENCHILADAS:
  • 16 Corn Tortillas (6-inch)
  • Vegetable oil
  • 6 cups (24 ounce) cheddar cheese, shredded
  • 1 cup onion, chopped
  • 1 cup (4 ounce) American cheese, shredded
3.9/5 (34 Votes)

Any burning questions? Our chefs answer!

Luby’s Cheese Enchiladas With Chili Sauce Beef Cheese Enchiladas with Zucchini