Jul 14 2026
Restaurants›La Cuchara›Enchiladas Recipe

Enchiladas Recipe

Inspired by La Cuchara
Time1h
Serves6

Corn tortillas filled with cheese and topped with sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling

Sauce

Toppings

Method

Preparation

  1. 1

    Prepare the Filling

    In a large bowl, combine cheddar cheese, Monterey Jack cheese, black beans, corn, and chopped cilantro. Mix well to ensure all ingredients are evenly distributed.

  2. 2

    Prepare the Sauce

    In a saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until onions are translucent. Stir in cumin, chili powder, and salt. Add enchilada sauce and bring to a simmer. Cook for about 5 minutes, stirring occasionally.

Assembly

  1. 3

    Assemble the Enchiladas

    Preheat the oven to 350°F (175°C). Take a corn tortilla, fill it with about 1/4 cup of the cheese filling, and roll it up tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

  2. 4

    Add Sauce

    Pour the enchilada sauce evenly over the assembled tortillas in the baking dish, ensuring they are well-coated.

Baking

  1. 5

    Bake the Enchiladas

    Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.

Serving

  1. 6

    Serve and Enjoy

    Remove the enchiladas from the oven and let cool for a few minutes. Top with sour cream, sliced avocado, and serve with fresh lime wedges.

More from La Cuchara