Cheese is a staple of Mexican cuisine, and it’s no surprise that cheese appears in many enchilada recipes.
But what kind of cheese should you use?
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If you’re like us, you love experimenting with different types of cheese, but sometimes it can be hard to find just the right one.
That’s why we’ve put together this list of our favorite cheeses for enchiladas.
Each have their own unique flavor profile and texture, so you can find the best one for your recipe!
But first, what is the best cheese to use for enchiladas?
Queso blanco is the best cheese to use for enchiladas. It’s mild and slightly salty, so it won’t overpower the flavor of your dish. It also has a nice consistency that melts well and holds up to the sauce without getting too runny or dry.
To get more ideas, keep scrolling!
What Cheese to Use for Enchiladas
What cheese to use for enchiladas is a tough question.
We’re here to help.
First, you’ll want to think about what kind of cheese you want the enchiladas to have.
Do you want a mild, creamy cheese like Gouda or Gruyere?
Or do you want something with more bite, like cheddar or Jack?
The choice is yours!
Next, consider the type of enchiladas you’re making.
If you’re making chicken enchiladas and want to use a sharp cheddar, that’s fine (but make sure it’s a good one—it’s worth it).
But if you’re making beef enchiladas and want to use Gouda or Gruyere, try mixing them with some Monterey jack instead—the sharper flavor will work better with the beef.
Finally, think about texture.
With mild cheeses like Gouda and Gruyere, you may need to add another cheese that has more body so that it doesn’t get lost in the dish.
Add Monterey jack or even Parmesan for more heft!
Still looking for help?
Then keep scrolling for more options:
This mild, slightly salty, soft and moist cheese is our favorite option.
It melts nicely and adds a nice creaminess to your enchiladas without overpowering them with too much flavor.
It also allows you to play around with other flavors without having to worry about overdoing it on the cheese.
Manchego is a firm and compact consistency and a buttery texture.
It’s made from the milk of sheep of the Manchega breed, and aged between 60 days and 2 years.
It has a slightly nutty flavor that makes it perfect for pairing with chorizo or chicken.
This soft cow’s milk cheese is produced in Italy. It has a rich flavor that pairs well with meats and vegetables, but it can be hard to melt.
An unopened chunk of Asiago cheese will last for about 8 months in the refrigerator, but once opened, it should be eaten within 1 month.
Gouda is a cow’s milk cheese originating from the Netherlands.
It has a sweet, creamy, yellow color and is a popular cheese worldwide.
The taste of Gouda ranges from mild to sharp and it can be used as a table cheese or melted in cooking.
Gouda should last 2 to 3 weeks if stored at room temperature or refrigerated in the original packaging under 40 degrees Fahrenheit.
If the cheese has been cut into slices or wedges, it should be wrapped and placed in a sealed plastic bag before refrigerating.
The shelf life of sliced or diced Gouda is shorter than that of whole wheels of cheese because it contains less moisture.
Muenster cheese is a semi-soft cheese made from cow’s milk. It’s from the United States.
It has a pale yellow color with an orange interior and is smooth in texture.
The taste varies depending on how long it has been aged (the longer it ages, the stronger its flavor).
The flavor can range from mild to sharp.
Properly stored, a chunk of Muenster cheese will last for 2 to 3 weeks in the refrigerator.
If you’re looking for a cheese that will really pack a punch in your enchiladas, look no further than cheddar.
This sharp, pungent cheese has a strong flavor that can be slightly earthy and has a very hard texture.
Cheddar is aged anywhere from 3–24 months—the longer it ages, the sharper its flavor becomes.
If you’re looking to make enchiladas with cheddar, we recommend using mild or medium-sharp cheddar rather than extra-sharp.
The milder kinds will have less bite and are more versatile in terms of what other ingredients they work well with.
Extra-sharp cheddar can be overpowering if used in large amounts or if used with another strong flavor like chorizo or jalapeño peppers!
If you’re looking to make a killer enchilada, look no further than fontina.
Fontina is a mild but distinctively nutty and savory cheese with an incredibly rich and creamy texture that will have you wishing you had more of it on your plate.
It has unveiling tones of butter and roasted nuts, which combine to create a unique flavor that’s perfect for enchiladas—especially when paired with the right spices!
Here are two tips on using this kind of cheese in your dishes:
- Make sure to grate your fontina as finely as possible before adding it into the dish. This will help it melt evenly throughout your dish, instead of just clumping together in one spot.
- Be sure not to overheat your fontina when cooking it; heat too high can cause its natural rind to crack, which will make it difficult for the cheese to melt smoothly into your meal.
7. Colby Jack
Colby Jack is an American cheese made from Colby and Monterey Jack.
It has a semi-hard texture and is made from cow’s milk.
The cheese is orange in color and has a mild to mellow flavor.
Colby Jack can be used for a variety of dishes, but it’s especially good for enchiladas.
You can use it for the filling, or you can shred it as a topping for your enchilada.
If you’re using Colby Jack as an ingredient, try mixing it with other cheeses like cheddar or mozzarella to form a more complex flavor profile that will really bring out the best in your dish!
Romano cheese is a hard, salty Italian cheese that’s often used for grating. It’s made with sheep’s milk, and it has a sharper taste than Parmesan.
It’s a perfect solution for casseroles, Mexican food, and pizzas.
But did you know that Romano is also the perfect cheese to use in enchiladas?
That’s right! The Romano flavor really shines through in this dish—it adds just enough sharpness to complement all of the other flavors without overpowering them.
To make sure that your enchiladas come out perfect every time, here are two tips:
- Use freshly grated Romano instead of store-bought pre-shredded versions if possible; the flavor will be stronger and more concentrated that way.
- Add some salt to the meat mixture before cooking it; this will help bring out the natural sweetness in the meat so that it doesn’t clash with the cheese flavor.
9. Queso Fresco
Queso Fresco is a soft, moist cheese that can refer to many different kinds of cheeses.
It has a very light flavor and a salty and slightly tangy taste, but it also has milky notes that are very appealing.
This cheese is perfect for enchiladas because it’s not too strong—it won’t overpower the other ingredients in your dish.
It also melts really well, so you can make your enchilada filling creamy without having to add tons of oil or heavy cream.
If you’re making enchiladas with Queso Fresco, we recommend adding some chiles or jalapenos to give them more heat and spice!
What Cheese to Use for Enchiladas (9 Best Cheeses)
- Queso Blanco
- Colby Jack
- Queso Fresco
- Pick your favorite kind of cheese from this list to use with your Mexican meal.
- Prepare the rest of your meal.
- Be ready to munch in no time.