3 Cheese enchiladas are made with zesty salsa and 3 kinds of cheese including cream cheese, cheddar, and Monterey Jack then topped with more salsa and cheese and baked until bubbly! The perfect family-friendly meal that combines comfort and simplicity with pure satisfaction!
You may have noticed by my collection of the best enchilada recipes that I may be having a bit of a love affair with all things enchiladas. I absolutely love them in all their variations including breakfast enchiladas, chicken enchiladas, and enchilada lasagna rolls. I even make my own red enchilada sauce and green enchilada sauce and I’m not done yet!
Enter my latest creation to join the party, this incredibly delicious and easy, 3 cheese enchilada recipe. It’s just as filling and hearty as any that includes protein, but this one is great if you’re looking for a meatless meal that is just as satisfying.
Why This Recipe Works
- Easy to make – With minimal prep work, there is really nothing to it. Fill them, roll them, then bake them. That’s it!
- Simple ingredients – Tortillas, salsa, and 3 kinds of cheese are the main components of this recipe. Most of this you may already have on hand.
- Tons of flavor – The balance of flavors between the rich and creamy cream cheese, the sharp cheddar, and the zesty Monterey Jack is perfection. Then you’ve got the zesty salsa that brightens it all up.
- Make ahead and freezer friendly – Enchiladas are often perfect for meal prepping ahead of time, or freezing for later on. This 3 cheese enchilada is no exception.
Ingredients Needed
- Salsa: I have a quick salsa recipe I like to whip up for recipes like this one, but if you’re short on time, a jar of your favorite kind will do the trick.
- Cream cheese: Use a block of cream cheese for best results and bring it to room temperature. The spreadable kind from a tub contains more water and won’t deliver the same consistency.
- Green onion: Chopped, using the green and white parts.
- Cheeses: Cheddar cheese and Monterey Jack cheese. I always recommend shredding your own from a block since it melts easier and tastes better.
- Flour tortillas: 12 8-inch flour tortillas will fit nicely into a 9×13 baking dish.
How to Make Homemade 3 Cheese Enchiladas
Step 1: Combine salsa, cream cheese, and half of the green onions in a bowl and mix until combined.
Step 2: Gently fold in 2 cups of cheddar cheese and all of the Monterey Jack.
Step 3: Add 1/2 cup of the filling down the middle of each tortilla. Roll them up and place them in the casserole dish, seam side down.
Step 4: Pour the remaining salsa over the top of the enchiladas and sprinkle with the remaining cheddar cheese. Top with green onions.
Step 5: Cover with aluminum foil and bake for 20 minutes until the cheese has melted.
Recipe Variations
- Serve with toppings like sour cream, lettuce, and guacamole. Refried beans and Spanish rice make great side dishes.
- Swap the Monterey Jack and use a Mexican blend instead. Mozzarella can also be used.
- Add protein if you’d like; ground beef, pulled pork, and shredded chicken are all great ways to ramp up the protein.
- Use a homemade enchilada sauce if you prefer that over the salsa.
FAQs
If you prefer gluten-free corn tortillas, by all means use them. They are generally less pliable than flour tortillas, so you may need to warm them up before rolling them.
Keep any leftover three cheese enchiladas stored in an airtight container in the fridge for up to 3 days.
I always just zap mine in the microwave, especially if it’s just one or two servings. If I have an entire dish to reheat, then I’ll use the oven.
Yes! These are great for filling the freezer of a friend or neighbor in need of some extra love. Bake them, cool them completely, then wrap them in plastic wrap and then foil. Freeze them for up to 1 month and then heat them in the oven straight from frozen when ready to eat.
More Enchilada Recipes You’ll Love:
- Chicken Enchilada Puffs
- Green Chili Chicken Enchilada Casserole
- Honey Lime Chicken Enchiladas
- Chicken Enchilada Dip
3 Cheese Enchiladas
Ingredients
- 3 cups salsa, divided
- 1 8oz cream cheese, softened
- 4 stalks of green onions, chopped and divided
- 3 cups Cheddar cheese, shredded and divided
- 2 cups Monterey Jack cheese, shredded and divided
- 12 8-inch flour tortillas
Instructions
- Preheat the oven to 350.
- Mix 2 cups of salsa, the cream cheese, and 1/2 of the green onions in a bowl.
- Add 2 cups of Cheddar cheese and all the Monterey Jack cheese to the bowl and gently stir to combine.
- Spoon about 1/2 cup of the filling in a line down the center of each tortilla. Roll tortillas around the filling, then place them in a 9×13 inch baking dish, seam-side down.
- Spread remaining 1 cup salsa over the tops of the enchiladas, then sprinkle with remaining cheddar cheese and green onions.
- Cover the dish with aluminum foil, and bake about 20 minutes or until cheese is melted.
