Best Cheese Enchiladas Recipe

Cheese enchiladas are a comforting Tex-Mex classic that delivers bold flavor with minimal effort. Corn tortillas are stuffed with melty cheese, rolled, smothered in rich enchilada sauce, and baked until bubbly. Whether you’re cooking for a crowd or craving a cozy weeknight dinner, this recipe is a guaranteed hit.

Why You’ll Love This Recipe

• Easy to prepare with simple ingredients
• Great for feeding a crowd or making ahead
• Customizable with your favorite cheeses or add-ins
• A timeless comfort food everyone enjoys
• Freezer-friendly and perfect for meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 corn tortillas
• 4 cups shredded cheddar cheese (or a blend with Monterey Jack)
• 2 cups red enchilada sauce (homemade or store-bought)
• ½ cup chopped onions (optional)
• ¼ cup chopped cilantro (optional, for garnish)
• Cooking oil for softening tortillas

directions

this recipe

1. Preheat the oven to 375°F (190°C).
2. Prepare the tortillas by lightly frying them in oil until just softened. Drain on paper towels.
3. Fill each tortilla with a generous amount of shredded cheese (and onion if using). Roll and place seam-side down in a greased 9×13 baking dish.
4. Pour enchilada sauce evenly over the rolled tortillas.
5. Sprinkle extra cheese over the top.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Garnish with chopped cilantro and serve hot.

Servings and timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Add refried beans or black beans to the filling for protein
• Mix cheeses like pepper jack or queso fresco for added flavor
• Top with sliced olives, jalapeños, or green onions
• Swap red enchilada sauce for green or mole for a twist

storage/reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.
• Freezing: Assemble enchiladas without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding an extra 10-15 minutes.

FAQs

What kind of cheese is best for enchiladas?

Cheddar, Monterey Jack, or a Mexican blend melt well and offer great flavor.

Can I use flour tortillas instead of corn?

Yes, but corn tortillas are more traditional and offer a more authentic texture.

How do I keep the tortillas from breaking?

Lightly frying or heating them makes them pliable and less likely to crack.

Can I make this dish ahead of time?

Yes, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

Are cheese enchiladas vegetarian?

Yes, as long as the enchilada sauce doesn’t contain animal products.

What can I serve with cheese enchiladas?

Great sides include Spanish rice, refried beans, or a fresh green salad.

How spicy is this recipe?

That depends on the enchilada sauce used. Choose mild or hot based on your preference.

Can I add meat to this recipe?

Absolutely. Add cooked ground beef, shredded chicken, or even chorizo with the cheese.

How do I make homemade enchilada sauce?

Sauté garlic and spices in oil, add tomato paste and broth, and simmer until thickened.

Do I have to bake the enchiladas?

Baking helps meld the flavors and melt the cheese, so it’s highly recommended.

Conclusion

Cheese enchiladas are a delicious, satisfying meal that’s both easy to make and endlessly customizable. Whether you stick with the classic cheese and red sauce combo or experiment with fillings and toppings, this dish is always a crowd-pleaser. Keep this recipe handy for a quick weeknight dinner or a fun addition to your next family gathering.

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