If you’re looking for an easy cheese enchilada to make from scratch that’s also healthy, you found it. I love serving these Homemade Cheese Enchiladas to my friends because they’re fool proof; hence they’re one of my “go to” recipes. I served these beauties up with some margaritas to my Bunco ladies last month when I hosted at my house. A fun night with amazing friends and great food. More on my menu later.
These Homemade Cheese Enchiladas are made primarily with fat-free cottage cheese, so YAY! I’ll have seconds! If you’re working on cutting out fat, you can leave out the cheddar/jack cheese. In addition, you
can cut out the black olives; they do have some fat in them, but they also give it great color, texture, and a slightly salty flavor that I would miss. So, on that same healthy note, when I’m eating really healthy, I do not serve this with rice and beans. Duh!
I serve it instead with a Lime Queso Salad and try to forget that I’m eating a tortilla. Ha! I said healthy, not perfect. But I digress.
I wanted to spoil my Bunco ladies rotten, so first I served my Mexican Bruschetta appetizers, and chips with guacamole.
Then I brought out the enchiladas with my lime queso salad, and of course, don’t forget the margaritas.
Here’s my tip of the day: grab a bowl bigger than you think you need…it makes stirring so much easier!
Mix all of the filling ingredients together in the bowl and gaze at it’s loveliness. What?!
Ok, I really love these Homemade Cheese Enchiladas. Here’s what mine looks like.
Warm the Sauce
Start by filling a 7″ sauce pan about half full with your green enchilada sauce and heat on LOW. Using the enchilada sauce is especially relevant simply because we are NOT using oil and it works great.
While the sauce is heating up, I set my baking dish right next to the stove and pour in about a half cup of enchilada sauce on the bottom.
Then I place my cheese filling on the other side of my baking dish so the baking dish is in the middle.
In addition, keep your fresh tortillas close by.
This process can get a little messy, so I try to minimize my clean-up by grouping everything close together. How lazy is that?!
Also, I bought myself a weird-looking tool; like flat tongs (it has a top and a bottom for grabbing), but made of wire so any liquid can drain away.
If you don’t have something weird like this, you can use a slotted spatula or whatever you have that won’t tear the tortilla as you remove it from the sauce pan.
Fill the Tortillas
Drop a tortilla in the warm enchilada sauce making sure the sauce gets everywhere, count to maybe 3, remove it from the sauce, and place it in the baking dish.
Next, put about a half cup of cheese filling down the middle of the tortilla and roll it up seam-side down.
Then start your second one…it’s that easy.
I usually run out of room in my 9 x 13 baking dish, so rather than stacking them 2-high, I use a second small dish for whatever didn’t fit.
If you look closely at the fourth enchilada, you’ll see a little crack in the tortilla. That usually happens if the tortilla did not warm up enough or if you leave them sitting out too long.
I recommend either covering them with foil and putting them into the refrigerator until you are ready to bake them, or pop them right into the oven while they’re still pretty.
If they tear coming out of sauce you may need to use a different spatula, maybe the sauce is too high, or you left it in too long.
Either way, it doesn’t change the amazing flavor of these Homemade Cheese Enchiladas.
Furthermore, you can cover any imperfections later with garnish. Oh yeah, baby, now we’re talkin’.
So let’s talk garnish on your Homemade Cheese Enchiladas.
Shown in the picture is cilantro, sliced avocado, and queso cheese. It also looks pretty with shredded lettuce and sliced black olives. Another great option is plain salsa or finely shredded cheese.
I suppose we can’t leave out sour cream, although a great alternative to that is fat-free Greek yogurt. Just a thought, I love them both!
Lastly, we’ve all heard how important presentation is and I think Mexican food makes that easy with all of the different choices to chose from.
Have fun and be creative.
Finally, I hope you’ll try these Homemade Cheese Enchiladas and I truly hope you love them as much as I do. Have a blessed day and happy cooking.
Homemade Cheese Enchiladas
- 32 oz Fat-free cottage cheese
- 1 cup Cheddar/Jack cheese
- 2.25 oz can Black olives, sliced or diced
- 3/4 cup Green onions, chopped
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- 28 oz and 10 oz cans Green enchilada sauce, mild
- 12 each 6" corn tortillas
- Mix together in a bowl the cheeses, black olives, green onions, oregano, and cumin. Set aside. Pour approx. 1/2 cup enchilada sauce in your 9x13 baking dish. (Have an extra baking dish handy in case they don't all fit.)
- In a fry pan, heat up the enchilada sauce on LOW. One tortilla at a time, heat the tortillas in the sauce for approx. 3 seconds fully submerged. Place the tortilla in your baking dish and put approx. 1/2 cup of cheese filling down center of tortilla. Roll seam-side down. Continue until all of your cheese filling is used up.
- Bake uncovered in a 350 degree oven for 20 minutes (30 minutes if refrigerated).
- Garnish with whatever is on hand: shredded lettuce, green onions, sliced black olives, finely shredded cheese, or my favorite, fresh avocado and Queso cheese. Mmm!
Here are a couple of perfectly sized pins for your Pinterest Board.
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