Effortless 6 Ingredient Cheese Enchiladas: A Weeknight Wonder

There’s a certain magic that happens when a handful of humble ingredients come together to create something truly comforting and satisfying. For me, cheese enchiladas have always held a special place in my culinary heart. I remember a friend sharing a remarkably simple version with me years ago – a few core components, and voilà! It sparked a culinary love affair, and over time, I’ve gently nudged it towards my own preferences, adding the subtle touches that elevate it from good to unforgettable. This recipe, honed through countless dinners and potlucks, is a testament to the power of simplicity and flavor. It’s the kind of dish that gets requested by friends, the kind that whispers tales of cozy evenings and shared laughter.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Yield: 10 enchiladas
• Dietary Type: Vegetarian

Ingredients

This recipe is a beautiful example of how fewer ingredients can often lead to the most delicious results. The beauty lies in the quality and straightforwardness of each component.

• 1 pound shredded Monterey Jack cheese
• 2 (7 ¾ ounce) cans El Pato Salsa de Chile Fresco, Hot Tomato Sauce (or one 16-ounce can of red enchilada sauce)
• 10 corn tortillas
• ½ white onion, finely chopped
• ¼ cup black olives, sliced
• ¼ cup chives, chopped

A Note on the El Pato Sauce: This is truly the star of the show for its unique, vibrant flavor. If you can’t find it, a good quality canned red enchilada sauce will certainly work, but I highly recommend seeking out El Pato for the authentic taste this recipe is known for.

Equipment Needed

You won’t need a professional kitchen for this one! The following tools will see you through with ease:

• 9×13 inch baking dish
• Small saucepan
• Microwave-safe plate or paper towels
• Cooking spray

Instructions

The beauty of these enchiladas lies in their streamlined preparation. We’re aiming for maximum flavor with minimum fuss, so let’s get started!

1. Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures a nice, hot oven ready to meld those flavors together.
2. Lightly spray a 9×13 inch baking dish with cooking spray. This will prevent any sticking and make serving a breeze. Pour half a can of the El Pato sauce (or approximately ½ cup if using a larger can) into the bottom of the prepared baking dish and spread it evenly.
3. Prepare your assembly line! Set out two shallow pie tins or plates. In one, place 1/2 pound of the shredded Monterey Jack cheese. In the other, place the finely chopped white onion. Having these prepped and ready will make the rolling process incredibly efficient.
4. In a small saucepan, gently heat the remaining can of El Pato sauce (or your red enchilada sauce) over medium-low heat. You don’t want to boil it, just warm it through. While the sauce is warming, microwave the corn tortillas until they are soft and pliable. This usually takes about 30-60 seconds, depending on your microwave. You can stack them on a microwave-safe plate and cover them with a damp paper towel for even better results.
5. Now for the magic! Working one at a time, dip both sides of each warm tortilla into the warmed El Pato sauce. The sauce will help soften them further and infuse them with flavor.
6. Lay a sauce-dipped tortilla flat. Sprinkle a generous portion of the cheese from your pie tin down the center, followed by a sprinkle of the chopped white onion.
7. Carefully roll up the tortilla to enclose the filling. Set the rolled enchilada seam-side down in the prepared baking dish, nestled snugly against the other enchiladas. Repeat this process with the remaining tortillas, sauce, cheese, and onion until your dish is filled.
8. Once all the enchiladas are rolled and in the dish, pour any remaining El Pato sauce from the saucepan evenly over the tops. This ensures every bite is bathed in that signature flavor.
9. Finally, sprinkle the remaining 1/2 pound of shredded cheese evenly over the tops of the enchiladas. Then, scatter the sliced black olives and chopped chives over the cheese.
10. Bake in the preheated oven for 15 minutes, or until the cheese is gloriously melted and bubbling, and the sauce is hot.

Expert Tips & Tricks

• Tortilla Softness is Key: Don’t skimp on the microwaving step for the tortillas. If they’re not soft and pliable, they’ll crack when you try to roll them. A few extra seconds in the microwave is worth the effort.
• Sauce is Your Friend: While we’re using a specific amount, don’t be afraid to add a little more sauce if your tortillas seem a bit dry or if you just love extra sauciness. The key is to ensure they don’t dry out during baking.
• Assembly Line Efficiency: The pre-portioned cheese and onion in separate tins are crucial for speed. This dish comes together so quickly, and having everything ready to go prevents the tortillas from cooling and becoming less pliable.
• Cheese Blend: While Monterey Jack is perfect for its meltability, feel free to mix in some Colby Jack or a mild cheddar for a slightly different flavor profile. Just ensure you have a good melting cheese!

Serving & Storage Suggestions

These enchiladas are best served hot, straight from the oven, when the cheese is perfectly melted and gooey. They are a complete meal on their own, but I love to serve them with a dollop of sour cream and a splash of Tapatio hot sauce for an extra kick of flavor. A simple side salad or some Mexican rice would also be a wonderful accompaniment.

Leftovers can be covered tightly with plastic wrap or foil and stored in the refrigerator for up to 3 days. To reheat, you can place them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave, though the tortillas may lose some of their initial texture. I don’t recommend freezing this particular dish as the texture of the tortillas can become quite compromised upon thawing.

Nutritional Information

Please note that these are estimated values and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	522.5 kcal
Calories from Fat	273 kcal
Total Fat	30.4 g	46%
Saturated Fat	17.8 g	89%
Cholesterol	72.6 mg	24%
Sodium	1196.2 mg	49%
Total Carbohydrate	38.3 g	12%
Dietary Fiber	4.3 g	17%
Sugars	1.2 g	4%
Protein	26 g	52%

Variations & Substitutions

While this recipe shines in its simplicity, there’s always room for personalization!

• Add a Little Heat: If you love a spicier enchilada, consider adding a pinch of cayenne pepper to the cheese mixture or a few diced jalapeños alongside the onion.
• Vegetarian Protein Boost: For a heartier meal, you could add a layer of refried beans or seasoned black beans to the filling before rolling the tortillas.
• Different Cheeses: Feel free to experiment with other good melting cheeses like cheddar, Colby, or a Mexican cheese blend. Just ensure they melt well.
• Sauce Swap: As mentioned, if El Pato isn’t available, any good quality red enchilada sauce will work. For a milder option, a green enchilada sauce could also be an interesting variation, though it will change the overall flavor profile significantly.

FAQs

Q: Can I make these enchiladas ahead of time?
A: You can assemble the enchiladas (roll and place them in the dish with sauce and toppings) a few hours in advance, cover them, and refrigerate. You may need to add a few extra minutes to the baking time to ensure they are heated through.

Q: My tortillas are cracking when I roll them, what can I do?
A: Ensure your tortillas are thoroughly warmed and softened in the microwave before dipping them in the sauce. If they still seem a bit stiff, you can dip them in the warm sauce for a few extra seconds to allow them to absorb more moisture.

Q: What kind of cheese is best for enchiladas?
A: Monterey Jack is ideal for its excellent melting properties and mild flavor. Other good melting cheeses like cheddar, Colby, or a Mexican blend can also be used.

Q: Can I use flour tortillas instead of corn tortillas?
A: While this recipe is traditionally made with corn tortillas, you can use flour tortillas. However, they will have a different texture and may require slightly less baking time.

Q: How can I make these enchiladas spicier?
A: You can add a pinch of cayenne pepper to the cheese mixture, or include some finely diced jalapeños when you add the onion to the filling. For an even bolder kick, a drizzle of your favorite hot sauce over the top before serving is always a great option.

This recipe is more than just a list of ingredients and steps; it’s an invitation to gather, to share, and to savor the simple pleasures of a truly delicious meal. It’s the kind of dish that welcomes everyone to the table, regardless of their culinary expertise. So, gather your six ingredients, embrace the ease of preparation, and prepare to be delighted. I can’t wait to hear about your own experiences with these wonderful cheese enchiladas!