Amy’s Cheese Enchiladas: Copycat Recipe Uncovered

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amy's cheese enchiladas copycat recipe

Amy’s cheese enchiladas copycat recipe brings the beloved frozen favorite to your kitchen with fresh ingredients and bold southwestern flavors. Recreate the creamy, cheesy goodness wrapped in soft corn tortillas smothered in authentic red sauce. Enjoy restaurant-quality enchiladas at a fraction of the cost.

  • 1 (10 ounce) can enchilada sauce
  • 8-10 corn tortillas
  • 2 cups shredded Monterey Jack cheese (divided)
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 (4 ounce) can diced green chilies
  • 1 cup sour cream (for serving)
  • Salsa and avocado or guacamole (for serving)

Make sure to have these ingredients ready to recreate Amy’s famous cheese enchiladas in the comfort of your own kitchen!

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Preheat and Prep

Start by preheating your oven to 375°F (190°C). While the oven is heating up, prepare your ingredients. Chop the onion and mince the garlic, and set them aside. Also, grate the cheddar and Monterey Jack cheese and mix them together in a bowl.

Cook the Tortillas

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Once the oil is hot, fry the tortillas for about 30 seconds on each side. This will make them more pliable and easier to roll. You can also grill or microwave the tortillas if you prefer. Repeat with the remaining tortillas and set them aside.

Make the Filling

In the same skillet, add a bit more olive oil if necessary, then sauté the chopped onion until it’s translucent. Add the minced garlic and cook for another minute. Stir in the cumin and chili powder, and cook for 1-2 minutes, until the spices are fragrant.

Assemble the Enchiladas

In a large mixing bowl, combine the sautéed onion mixture, ricotta cheese, and a portion of the mixed cheddar and Monterey Jack cheese. Mix well to combine. To assemble the enchiladas, lay a tortilla flat and spoon some of the cheese filling down the center. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

Make the Enchilada Sauce

In a saucepan, heat the canned enchilada sauce over medium heat, stirring occasionally. Once the sauce is hot and bubbly, stir in the sour cream and shredded cheese. Continue to heat the sauce until the cheese is melted and the sauce is smooth.

Bake the Enchiladas

Pour the enchilada sauce over the rolled enchiladas in the baking dish. Top with the remaining mixed cheddar and Monterey Jack cheese. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy

Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with chopped fresh cilantro if desired. You can also serve with your favorite toppings, such as diced tomatoes, sliced black olives, or diced avocado.

For the most authentic Amy’s flavor, use a blend of Monterey Jack and cheddar cheeses – the ratio is key to achieving that signature taste. If your sauce seems too thick, thin it with a splash of vegetable broth rather than water for extra depth.

Make-ahead tip: Assemble the enchiladas completely, cover tightly, and refrigerate up to 24 hours before baking. Just add 10-15 minutes to the cooking time if starting from cold.

Variations

  • Add sautéed spinach or mushrooms to the cheese filling for extra nutrition
  • Swap corn tortillas for flour if you prefer a softer texture
  • For a spicy kick, blend a chipotle pepper into the sauce
  • Black beans make an excellent protein addition

Dairy-free? Substitute the cheese with your favorite vegan cheese shreds and use coconut cream in the sauce – surprisingly delicious!

Serve with Mexican rice and a dollop of sour cream on the side. The enchiladas reheat beautifully in the microwave for 60-90 seconds, making them perfect for meal prep.

Each serving of these homemade cheese enchiladas contains approximately 380 calories, with 18g of protein and 22g of fat. You’ll get about 32g of carbohydrates per serving, including 5g of dietary fiber. The dish provides 45mg of cholesterol and 680mg of sodium. Each enchilada offers 20% of your daily calcium needs and 15% of vitamin A. Perfect for a satisfying vegetarian meal that doesn’t compromise on flavor!

⭐⭐⭐⭐⭐
4.9
(5 reviews)

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Chef Melanie
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