Comfort Food, Conversation, and a Little Bit of the Word
Hey friend!
Pull up a chair, pour yourself a sweet tea, and let’s have a little kitchen table talk. Today we’re whipping up something cheesy, hearty, and soul-satisfying—Easy Cheesy Enchiladas Two Ways!
This dish is exactly the kind of recipe I love sharing with family and friends: no-fuss, flavor-packed, and flexible enough for whatever you’ve got in the fridge. The best part? It’s made with love—and a whole lot of cheese.
And while we stir the sauce and sprinkle the cheese, let’s stir our spirits a little too. I’ve found that some of the sweetest conversations about life and faith happen when we’re gathered around a stove or table. So come hungry for both food and encouragement!
🧡 Why I Love This Recipe
Let’s be real: dinner doesn’t always have to be fancy, but it should feel special. These enchiladas are:
- Super easy to make
- Delicious enough to impress guests
- Flexible based on what you have in the pantry or freezer
- Perfect for making ahead, meal-prepping, or feeding a crowd
And bonus: they’re budget-friendly.
Chicken? Great. Ground beef? Absolutely. Leftover rotisserie chicken? Even better! You can tailor these babies to your taste and resources.
🍽️ Ingredients: Pick Your Path
I made two versions of enchiladas because, let’s be honest, we’re a little extra in this house. But you can totally stick to one and still win dinner!
🥘 What You’ll Need:
- Chicken (cooked and shredded — you can also use rotisserie!)
- Ground beef (browned and seasoned)
- Cream cheese (I used Philadelphia, but any brand will work)
- Shredded cheese (cheddar, Monterey Jack, a blend — your pick!)
- Red enchilada sauce (for the chicken)
- Green enchilada sauce (for the beef)
- Tortillas (corn or flour)
- Black olives (optional but yum!)
- Fresh pico de gallo (optional but adds freshness — just dice tomatoes, onions, and bell peppers)
- Mexican queso fresco (to crumble on top — so good!)
🌶️ Let’s Cook!
This part’s as easy as chatting with your best friend. Don’t overthink it—just enjoy the process.
Step 1: Preheat
Set your oven to 350°F (175°C) and let it get nice and toasty.
Step 2: Make the Filling
In two bowls:
- Mix shredded chicken with a few spoonfuls of cream cheese and a handful of shredded cheese.
- Do the same with your browned ground beef.
If you’re feeling wild, add a splash of your enchilada sauce to each mix for even more flavor.
Step 3: Sauce the Dish
Pour a thin layer of enchilada sauce on the bottom of your baking tray. This keeps the tortillas soft and adds flavor from the bottom up.
Step 4: Roll ‘Em Up
Scoop some filling into each tortilla, roll it tight like a little cheesy hug, and lay it seam-side down in your tray.
Step 5: Top It Off
- Pour the rest of your enchilada sauce on top.
- Sprinkle with more shredded cheese.
- Add olives if you’re into that briny pop.
- Got leftover meat mix? Spread it on top — nothing goes to waste in this house!
- Finish with crumbled queso fresco.
Step 6: Bake
Pop your tray into the oven and bake for 20–25 minutes, until the cheese is bubbly and golden.
Step 7: Fresh Finish
After baking, top with fresh pico de gallo for that cool, crisp balance to all the melty richness.
Pro Tips & Variations
- Vegetarian? Skip the meat and fill with beans, rice, corn, and peppers.
- Low-carb? Use low-carb tortillas or layer the filling casserole-style without wraps.
- Spicy fan? Add diced green chiles or jalapeños to the mix.
- Freezer-friendly? Absolutely. Assemble and freeze before baking. Just thaw overnight in the fridge before you pop it in the oven.
✨ Table Talk: Food, Faith, and Fellowship
You know, as I was layering these enchiladas the other night, I thought about how much life is like this recipe. We’ve all got a little of this and a little of that. Some days are spicy, others mild. Some ingredients are store-bought blessings, some are homemade with effort. But when it all comes together? It’s something beautiful and nourishing.
It reminded me of Romans 8:28:
“And we know that in all things God works for the good of those who love him, who have been called according to his purpose.”
That’s enchilada theology right there, friend!
All the pieces — even the broken tortillas and leftover meat — get wrapped up and made into something good when they’re placed in the hands of the One who knows what He’s doing.
🕊️ A Moment of Gratitude
Before we eat, let’s say a little prayer of thanks. Whether your table is full tonight or you’re eating solo on the couch, God is present. He provides. He satisfies. He sees you.
“Lord, thank You for the gift of food that nourishes our bodies and the love that nourishes our hearts. Help us to see the beauty in simple things and to be reminded that You work all things together for our good. Amen.”
💬 Let’s Dish! (Comments & Community)
I want to hear from you!
- What’s your favorite way to make enchiladas?
- Do you have a family twist or secret ingredient?
- Got a verse that lifts your spirit while you’re cooking?
Drop it in the comments — this blog is a table we can all gather around.
📌 Save, Share, and Serve
If this recipe blessed you, share it with a friend who needs a little comfort food and soul food. Post a photo, tag me, and use the hashtag #KitchenTableFaith #hellodolls so we can inspire each other to cook and connect with joy.
📋 Printable Recipe
Want a print-friendly version to stick on the fridge or share at a potluck?
Download Easy_Cheesy_Enchiladas_Two_Ways⬇️
🧀 Final Thought: Cheesy, Easy, and Full of Grace
Life doesn’t have to be perfect to be deeply good. Sometimes the most memorable meals are made with what you’ve got on hand, in a kitchen full of laughter, prayers, and maybe a little mess. So next time you’re wondering what to make — or how to find joy in your day — grab some tortillas, give thanks, and make enchiladas.
And remember: You are loved. You are capable. You are never cooking alone.
