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!
I make Mexican food for dinner at least once a week, some of my family’s favorites include chile verde, chicken tacos and these quick and satisfying cheese enchiladas.
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
Cheese Enchiladas
Ingredients
- 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
Instructions
- 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.
Made these for my fussy grandson and froze for him to bring on a fishing trip. I used Mexican shredded cheese instead of Monterey Jack and he loved them!! I have another batch in my freezer made with chicken for my other grandson and husband.
These were so delicious! Great recipe!
So good! I put chicken in the crockpot in the morning with broth and some seasonings and cooked on low to have shredded chicken to put in these. It was so delicious, and so easy.
These were delicious. We also used flour tortillas made at the grocery bakery (HEB). I used a block of Tilemook cheddar and a block of Mexican white queso. I sprinkled a little bit(a dash of taco seasoning) in the cheese. I had some enchilada sauce still remaining so I added a little bit (1/4 c.) to the Bush’s refried beans as they heated on the stove top. I will definitely make this again. Thanks for another great recipe!
Great ideas. I have my Granddaughter for the summer. Thanks 😉
I am in love with all the cheesy goodness in this easy dish! My kids couldn’t get enough; easily, a new favorite recipe in my home!
This is perfect for our next taco tuesday meal. Can’t wait to try this!
We made this and were immediately blown away! This is certainly going to be in rotation, in our family.
Love how quick and easy these enchiladas are! No need for takeout!
Oh wow I need to make these ahead of time and take them out as we need them what a great recipe!
This is such a quick and easy enchilada recipe. It’s perfect for a weeknight dinner.
My kind of enchiladas! Seriously so much flavor and so delicious, Thanks for sharing!
Such a delicious dinner with just a few ingredients! Will be making these enchiladas for dinner soon.
Ooh I love cheese enchiladas! I had no idea that you could freeze them!
This is a great meal prep dinner because they freeze perfectly! Thanks for sharing!