Jul 09 2026
Restaurants›Escalante's Fine Tex-Mex & Tequila›Cheese Enchiladas Recipe

Cheese Enchiladas Recipe

Inspired by Escalante's Fine Tex-Mex & Tequila
Time1h
Serves4

Two cheese enchiladas, Mexican rice, refried beans

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Ingredients

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Cheese Enchiladas

Mexican Rice

Refried Beans

Method

Cheese Enchiladas

  1. 1

    Prepare the Filling

    In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Stir in cumin, salt, and pepper. Remove from heat and let cool slightly.

  2. 2

    Assemble the Enchiladas

    Preheat your oven to 350°F (175°C). Take a corn tortilla, fill it with a generous amount of the sautéed onion mixture and shredded cheese. Roll it up tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas.

  3. 3

    Add Sauce

    Pour enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle any remaining cheese on top.

  4. 4

    Bake

    Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

Mexican Rice

  1. 5

    Cook the Rice

    In a saucepan, heat olive oil over medium heat. Add chopped onions and bell peppers; sauté for about 3-4 minutes until soft.

  2. 6

    Add Ingredients

    Stir in rice, then add the broth, tomato sauce, cumin, salt, and pepper. Bring to a boil.

  3. 7

    Simmer

    Reduce heat to low, cover, and simmer for about 15-20 minutes until rice is cooked and liquid is absorbed. Fluff with a fork before serving.

Refried Beans

  1. 8

    Sauté Aromatics

    In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until the onion is translucent.

  2. 9

    Mash the Beans

    Add canned pinto beans (drained and rinsed) to the skillet. Mash the beans with a fork or potato masher until desired consistency is reached.

  3. 10

    Season

    Stir in cumin, salt, and pepper. Cook for an additional 5-7 minutes until heated through.

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