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A dish of cheese enchiladas topped with olives and green onions.

Cheese Enchiladas

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.
Course Main
Cuisine Mexican
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 5
Calories 482kcal
Author Sara Welch


  • 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.



Calories: 482kcal | Carbohydrates: 37g | Protein: 26g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 148mg | Sodium: 821mg | Potassium: 607mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1223IU | Vitamin C: 5mg | Calcium: 491mg | Iron: 6mg