There’s something magical about enchiladas. The way they bubble in the oven, the layers of tortilla-softened texture meeting melty cheese, and that irresistible hit of enchilada sauce – it’s comfort in a casserole dish.
Vegetarian cheese enchiladas are the perfect marriage of simple ingredients and big, bold flavors. They’re also one of those recipes that can be as easy or as gourmet as you want. Whether you’re making your own sauce from scratch or cracking open a can of the store-bought stuff, the result is always deeply satisfying.
Here’s the beauty of this dish:
- Customizable – you can sneak in veggies, beans, or different cheeses.
- Meal-prep friendly – assemble ahead, bake later.
- Crowd-pleasing – even meat lovers will come back for seconds.
Vegetarian Cheese Enchilada Recipe
This is a restaurant-style vegetarian cheese enchilada recipe with the gooey center and zesty sauce that makes you want to lick your plate (no judgment here).
We’ll start with the classic version – corn tortillas filled with cheese, smothered in sauce, and baked to perfection. Then we’ll go wild with some variations later.
Ingredients Needed
Here’s everything you’ll want at arm’s reach before starting:
For The Filling And Assembly
- 10-12 small corn tortillas (flour works, but corn is traditional and gives that earthy bite)
- 3 cups shredded cheese (a mix of Monterey Jack, cheddar, and a little mozzarella for stretch)
- 1 cup chopped onions (optional, but adds that Tex-Mex authenticity)
- 1 tablespoon oil (for softening tortillas)
For The Sauce (if Making From Scratch)
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder (adjust to spice level)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable broth
- 1/2 cup tomato sauce
- Salt to taste
For Garnishing
- Fresh cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Sliced jalapeños
Cooking Instructions
Step 1: Make The Sauce (Skip If Using Pre-Made)
- In a medium saucepan, heat oil over medium heat.
- Whisk in the flour to create a light roux, cooking for 1 minute to remove the raw flour taste.
- Stir in chili powder, cumin, garlic powder, and onion powder until fragrant (about 30 seconds).
- Slowly whisk in vegetable broth and tomato sauce, stirring constantly until smooth.
- Simmer for 8-10 minutes until slightly thickened. Taste and adjust salt.
Step 2: Prep The Tortillas
- Heat a little oil in a skillet and briefly soften each tortilla (5-10 seconds per side). This keeps them from tearing when rolled.
Step 3: Fill And Roll
- Spread 1/2 cup of enchilada sauce in the bottom of your baking dish.
- Place a tortilla on a flat surface, sprinkle cheese (and onions, if using) in the center, and roll it snugly.
- Lay seam-side down in the dish. Repeat until the dish is full.
Step 4: Sauce And Cheese Blanket
- Pour the remaining sauce evenly over the rolled tortillas.
- Sprinkle the rest of the cheese generously over the top.
Step 5: Bake
- Cover with foil and bake at 375°F (190°C) for 15 minutes.
- Remove foil and bake for another 10 minutes until cheese is bubbling and slightly golden.
Step 6: Garnish And Serve
- Top with fresh cilantro, avocado slices, sour cream, and jalapeños. Serve hot.
Ingredient Science Spotlight
Let’s nerd out a bit.
- Corn Tortillas: The masa harina base gives them a slightly nutty, earthy flavor. Softening in oil not only prevents tearing but also enhances pliability by gelatinizing the starches.
- Cheese: Monterey Jack melts smoothly because it’s a semi-soft cheese with a high moisture content. Cheddar adds tang and richness. Mozzarella gives that stretchy Instagram-worthy pull.
- Enchilada Sauce: The roux thickens the sauce by suspending starch granules, while spices bloom in the oil for a richer, more intense flavor.
- Onions: Release sweet compounds when baked inside the enchilada, balancing the acidity of the tomato sauce.
Expert Tips
- Prevent Soggy Tortillas: Lightly fry or steam tortillas before rolling.
- Cheese Control: Shred your own cheese – pre-shredded has anti-caking agents that hinder smooth melting.
- Freeze Like a Pro: Assemble the enchiladas without baking, wrap tightly, and freeze. Bake from frozen, adding 15-20 extra minutes.
- Balance the Sauce: If it’s too spicy, add a touch of honey or a splash of cream.
Recipe Variations
- Black Bean & Cheese: Add 1 cup cooked black beans to the filling for extra protein.
- Spinach & Mushroom: Sauté spinach and mushrooms for a veggie-packed twist.
- White Enchiladas: Swap the red sauce for a creamy, cheesy white sauce with green chiles.
- Vegan Version: Use vegan cheese and vegetable broth; add lentils or chickpeas for substance.
Final Words
This vegetarian cheese enchilada recipe is all about comfort and adaptability. You can dress it up for a dinner party or keep it humble for a weeknight meal. The sauce clings to the tortillas, the cheese melts into a luscious filling, and the toppings add brightness and crunch.
It’s not just food – it’s a cozy edible hug with a side of spice.
FAQs
What Ingredients Do I Need To Make Vegetarian Cheese Enchiladas?
To make vegetarian cheese enchiladas, you will need corn or flour tortillas, shredded cheese (such as cheddar or Monterey Jack), enchilada sauce (red or green), black beans or refried beans, diced onions, garlic, bell peppers, cumin, chili powder, and optional garnishes like sour cream, cilantro, or avocado.
Can I Use Non-dairy Cheese For Vegetarian Cheese Enchiladas?
Yes, you can substitute dairy cheese with non-dairy alternatives like vegan cheese. There are various options available such as almond-based, soy-based, or coconut-based cheese that melt similarly to dairy cheese.
What Type Of Enchilada Sauce Should I Use For A Vegetarian Cheese Enchilada Recipe?
You can use either red or green enchilada sauce, depending on your preference. Red sauce is made from dried red chilies, while green sauce is typically made from tomatillos and green chilies. Both work well for vegetarian cheese enchiladas.
How Do I Make The Enchiladas Spicy?
To add spice to your vegetarian cheese enchiladas, you can increase the amount of chili powder or cumin in the filling. Additionally, using a spicy enchilada sauce or adding diced jalapeños or hot sauce can elevate the heat.
Can I Make Vegetarian Cheese Enchiladas Ahead Of Time?
Yes, you can prepare the enchiladas ahead of time. Assemble the enchiladas and refrigerate them before baking. When ready to cook, just cover with foil and bake for 20-25 minutes at 375°F (190°C), removing the foil for the last 10 minutes to allow the cheese to melt and brown.
Are Vegetarian Cheese Enchiladas Gluten-free?
Vegetarian cheese enchiladas can be made gluten-free by using gluten-free corn tortillas. Be sure to check that the enchilada sauce and other ingredients like beans or cheese do not contain gluten.
How Long Should I Bake The Vegetarian Cheese Enchiladas?
Bake your vegetarian cheese enchiladas at 375°F (190°C) for about 20-25 minutes, or until the cheese is fully melted and bubbly. If you prefer a crispier top, you can uncover the enchiladas for the last 10 minutes of baking.
Can I Add Vegetables To The Filling Of The Vegetarian Cheese Enchiladas?
Absolutely! You can add a variety of vegetables such as zucchini, spinach, mushrooms, or corn to the filling to enhance the flavor and nutrition. Sauté the vegetables before adding them to the enchiladas to ensure they are tender.
What Side Dishes Pair Well With Vegetarian Cheese Enchiladas?
Vegetarian cheese enchiladas pair well with side dishes such as Mexican rice, refried beans, guacamole, salsa, and a simple side salad with lime dressing. You can also serve them with a side of sautéed vegetables or grilled corn.
Can I Freeze Vegetarian Cheese Enchiladas?
Yes, you can freeze vegetarian cheese enchiladas. Assemble the enchiladas and cover tightly with foil or plastic wrap, then place them in an airtight container or freezer bag. To reheat, bake from frozen at 375°F (190°C) for 40-45 minutes, or until heated through.