We used a mild cheddar cheese and lots of onions!! The mild cheddar (block cheese) has to be grated or they are not as good due to whatever the processor puts on the already grated cheese (i believe it's flour) you can buy. The enchilada sauce is key as well, we thickened it with chili before baking them in the oven. Making my mouth water all over again lol, and you're right, they are not the same with meat in them in my opinion.