Our easy Cheese Enchiladas recipe transforms corn tortillas, red enchilada sauce, and cheese into the most delicious 30 minute meal the whole family will love!
I could live off Cheese Enchiladas.
Sometimes the simplest recipes hit all the right notes, and nothing beats classic cheese enchiladas smothered in a homemade red enchilada sauce. The ingredients are simple and it all comes quickly, with no thawing or chopping. You can make them next-level by using our homemade enchilada sauce, or store-bought is great too, for a really quick and easy dinner.
I’m a Mexican food aficionado and have so many favorite Mexican-inspired recipes, like Chile Verde, Tamales, Tacos Al Pastor, Chilaquiles, Elotes or Pozole Verde.
How to make Cheese Enchiladas:
Assemble: Heat a dry skillet then warm both sides of the tortilla in pan, until softened and pliable. Or, use my easy recipe to make your own corn tortillas. Pour ¼ cup of the enchilada sauce in the bottom of a 9×13″ dish. Fill each tortilla with a handful of cheese then roll tightly, placing it in the pan with the seam side down. Pour the rest of the enchilada sauce on top then sprinkle remaining ½ cup cheese on top.
Bake at 350°F for 20-25 minutes, until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, chopped tomatoes, and a drizzle of sour cream. Enjoy with a side of refried beans, Mexican Rice, and Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: You can prep homemade cheese enchiladas several days in advance if you’d like. I recommend arranging the enchiladas in the baking dish then covering well, and storing the sauce in a separate airtight container. Then pour on the sauce and cheese when ready to bake. If you want to assemble it with the sauce, you can a few hours before baking.
To Freeze: Follow the recipe instructions through assembling, but don’t bake it. Cover the pan with plastic wrap then tinfoil and keep in the freezer for up to 1 month. Let it thaw completely overnight in the refrigerator before uncovering and baking.
Recipe Variations:
- Bean and Cheese Enchiladas: Fill each tortilla with a scoop of homemade refried beans then sprinkle on the cheese and roll up.
- Chicken and Cheese Enchiladas: Fill each enchilada with cooked, shredded chicken and cheese, or check out my Loaded Chicken Enchiladas recipe.
- Cheese Enchiladas with Green Sauce: Use salsa verde or green enchilada sauce instead of the red.
Serve With:
- Authentic Mexican Rice
- Pico de Gallo
- Homemade Refried Beans
- Restaurant Style Salsa
- Horchata
- Tres Leches Cake
Follow me for more great recipes
Cheese Enchiladas
Ingredients
- 12-14 white corn tortillas
- 5-6 cups shredded cheddar cheese
- 20 ounces red enchilada sauce , homemade recommended, or canned
- 1 cup cabbage , thinly shredded
- 1 roma tomato , diced
- 1/4 cup Cotija cheese , crumbled, for topping (optional)
- sour cream , for topping
Instructions
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Remove to a plate as they’re warm and cover with a kitchen towel.
- Assemble: Pour ¼ cup of the enchilada sauce into the bottom of a 9×13” pan. Fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining ½ cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
- Serve with a side of Refried Beans and Mexican Rice
Video
Notes
Nutrition
Follow Me
I originally shared this recipe August 2016. Updated September 2022 and December 2024.
