This recipe for cheese enchiladas is rolled flour tortillas filled with cheddar and Monterey Jack cheeses, then topped with red sauce and more cheese and baked to golden brown perfection. A super easy dinner option that tastes like it came from a restaurant!
Whenever I visit my favorite Mexican restaurant, I have to order the cheese enchiladas. I’ve now learned to make this dish at home and it’s actually much easier than you would think!
What are cheese enchiladas made of?
Cheese enchiladas consist of three main ingredients: cheese, tortillas and enchilada sauce. The type of cheese can vary from a standard cheddar cheese to a Mexican melting cheese such as queso quesadilla.
How do you make cheese enchiladas?
Spread red enchilada sauce into a baking dish. Lay the tortillas on a flat surface and sprinkle shredded cheese down the middle of each tortilla. Roll the tortillas tightly, then place them into the dish. Spoon more enchilada sauce over the top, then sprinkle shredded cheese over the sauce. Bake until the cheese has melted, then garnish with olive and green onions and serve.
Tips for the perfect enchiladas
- You can steam your tortillas to make them pliable by covering a stack of tortillas with a damp paper towel and microwaving them for 1 1/2 minutes.
- I like to serve my enchiladas with a side of Mexican rice and pinto beans to make a complete meal.
- These enchiladas can be assembled up to 4 hours before you plan to bake them. Store them covered in the refrigerator, then uncover and bake as directed.
- Feel free to add any variety of toppings to your enchiladas. I typically keep it simple with olives and green onions, but other good options include cilantro, avocado, sour cream, red onions or diced tomatoes.
- Try making my homemade enchilada sauce for even more flavor!
- I recommend using freshly grated cheese for this recipe. The bags of pre-shredded cheese at the store are typically coated in anti caking agents and preservatives and do not melt as smoothly.
ARE ENCHILADAS MADE WITH FLOUR OR CORN TORTILLAS?
You can make cheese enchiladas with either flour or corn tortillas. Corn tortillas are the traditional choice; however, I prefer flour tortillas with this recipe because my kids like the flavor better. It’s simply a matter of your own tastes. Be sure to use the smaller size flour tortillas so that they’ll fit properly into a baking dish.
CAN YOU FREEZE ENCHILADAS?
You can freeze these enchiladas for up to 2 months. The options are to freeze a whole pan of enchiladas, or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350 degrees F for 45 minutes or until warmed all the way through.
Cheese enchiladas flavor variations
These enchiladas are fabulous as-is, but feel free to customize the recipe by adding other ingredients.
- Protein: Add some extra protein with cooked chicken, ground beef or black beans.
- Cheese: Use a Mexican blend cheese or pepper jack for a different flavor.
- Fillings: You can add other ingredients inside the tortillas such as roasted green chiles, corn, diced tomatoes or sauteed bell peppers.
Once you try these enchiladas, you’ll find yourself making them on a regular basis, they’re just that delicious!
More Mexican recipes you’ll enjoy
Cheese Enchiladas Video
- 2 10 ounce cans red enchilada sauce
- 3 cups shredded cheddar cheese
- 2 1/2 cups shredded Monterey Jack Cheese
- 10 flour tortillas 8 inch size
- 1/2 cup sliced black olives
- 1/4 cup sliced green onions
- cooking spray
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Combine the two types of cheese in a large bowl. Reserve 1 1/2 cups of the cheese for topping the enchiladas.
- Spread 1 cup of enchilada sauce over the bottom of the baking pan.
- Warm the tortillas until soft and pliable. Divide the cheese evenly between the tortillas.
- Roll up each tortilla tightly, then arrange in the baking dish.
- Pour 1 cup of enchilada sauce over the tops of the tortilla rolls. Sprinkle the remaining shredded cheese over the sauce.
- Bake for 18-20 minutes or until cheese has melted and sauce is bubbling.
- Top with olives and green onions. Let stand for 5 minutes, then serve.