Easy Cheese Enchiladas

Cheese enchiladas are a classic on just about every Mexican restaurant menu, so it is always helpful to have a simple, dependable recipe you can make at home. These Easy Cheese Enchiladas use only five basic ingredients, and canned enchilada sauce keeps the preparation quick and convenient.

The key is finding a canned enchilada sauce you really enjoy. I personally like Rosarita because it tends to be a little thicker and richer than some other brands. A thicker sauce coats the tortillas well and gives the finished enchiladas plenty of flavor without making them watery.

You will also need store-bought corn tortillas. Be sure to warm them before filling and rolling, since cold corn tortillas can crack and crumble easily. A quick warm-up makes them softer, more flexible, and much easier to work with.

For the filling, I like to use a combination of cheeses whenever possible. Cheddar and Monterey Jack are a great pairing because the cheddar adds bold flavor while the Monterey Jack melts beautifully. Buying cheese in a block and shredding it yourself also gives you a smoother, creamier melt than most pre-shredded cheese.

Once the enchiladas are baked, add your favorite toppings. I love finishing mine with diced green onions and a spoonful of sour cream, but you can easily customize them with guacamole, chopped cilantro, sliced olives, diced tomatoes, or jalapeños. These simple enchiladas are easy enough for a weeknight dinner and can be dressed up any way your family likes.

Ingredients for Easy Cheese Enchiladas

• ENCHILADA SAUCE – Canned enchilada sauce gives the dish its rich, savory flavor and keeps the recipe quick and easy. A thicker sauce works especially well because it coats the tortillas without making the enchiladas watery.
• CORN TORTILLA -Corn tortillas provide the classic flavor and texture for cheese enchiladas. Warm them before rolling so they become soft and flexible instead of cracking or falling apart.
• CHEESE (I like a combo of cheddar and monterrey jack cheese) – Cheese creates the creamy filling and melty topping. A combination of cheddar and Monterey Jack works well because cheddar adds bold flavor while Monterey Jack melts smoothly.
• TOPPINGS: SOUR CREAM AND GREEN ONION – Sour cream adds a cool, creamy finish that balances the warm enchilada sauce and melted cheese. Diced green onion adds fresh flavor, mild onion bite, and a pop of color. Sprinkle it over the enchiladas just before serving.

Instructions for Easy Cheese Enchilada Recipe

Preheat the oven to 350°F. Lightly coat a 7 x 11-inch baking dish with nonstick cooking spray.

Place the corn tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for 20–30 seconds, or until the tortillas are warm and flexible. Keep them covered while you work so they do not dry out or crack.

Pour about ¼ cup of the enchilada sauce into the bottom of a casserole dish and spread it into an even layer.

Working with one tortilla at a time, place a generous amount of shredded cheese down the center of each tortilla. Roll the tortilla up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and cheese, reserving about 1 cup of cheese for the top.

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well covered. Sprinkle the reserved cheese over the top of the enchiladas.

Bake for 20–25 minutes, or until the cheese is fully melted and the sauce is hot and bubbling around the edges. Serve the enchiladas warm, topped with sour cream and diced green onions.

Frequently Asked Questions

Can I use flour tortillas instead of corn tortillas?
Yes, but the flavor and texture will be different. Yellow corn tortillas or white corn tortillas give the enchiladas a more traditional taste, while flour tortillas will be softer and slightly less sturdy.

How do I keep corn tortillas from cracking?
Warm them before filling and keep them covered with a damp paper towel while you work. This makes them more flexible and easier to roll.

Can I use pre-shredded cheese?
Yes, but freshly shredded cheese usually melts better. Pre-shredded cheese contains a coating that can keep it from melting as smoothly.

Can I use a different enchilada sauce?
Absolutely. Use red, green, mild, medium, or hot enchilada sauce depending on your preference. Choose a brand with a flavor and thickness you enjoy.

Can I make these enchiladas ahead of time?
Yes. Assemble them, cover the dish, and place in the fridge until you are ready to bake. You may need to add a few extra minutes to the baking time if the dish is cold.

Why are my enchiladas soggy?
Too much sauce or very thin enchilada sauce can make the tortillas overly soft. Use just enough sauce to coat them and choose a thicker sauce when possible.

How do I know when the enchiladas are done?
They are ready when the cheese is completely melted and the sauce is bubbling around the edges.

What toppings go well with cheese enchiladas?
Sour cream, diced green onions, guacamole, chopped fresh cilantro, sliced black olives, diced tomatoes, and jalapeños are all good choices.

How should I store leftovers?
Cover the baking dish or transfer the enchiladas to an airtight container and refrigerate them. Reheat individual servings in the microwave or warm them in the oven.

Can cheese enchiladas be frozen?
Yes. Assemble them in a freezer-safe dish, cover tightly, and freeze before baking. Thaw them in the refrigerator before baking, or allow additional time if baking from partially frozen.

Tips and Tricks

• Warm the corn tortillas before rolling. Cover the tortillas with a damp paper towel and microwave them briefly until soft and flexible. Keep them covered as you work so they do not dry out or crack.
• Shred the cheese from a block. Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains a coating that can affect the texture. A blend of cheddar and Monterey Jack gives you both good flavor and a creamy melt.
• Spread sauce on the bottom of the pan. A thin layer of enchilada sauce keeps the tortillas from sticking and adds flavor underneath each enchilada. You only need enough to lightly cover the bottom.
• Place the enchiladas seam-side down. This helps keep the tortillas tightly rolled while they bake. Arrange them snugly in the dish so they support one another and stay closed.
• Cover the tortillas completely with sauce. Spread the remaining enchilada sauce over the tops and edges of the tortillas before adding the cheese. Any exposed areas may become dry or crisp during baking.

For more recipes like this, try:

• Sour Cream Chicken Enchiladas
• Ground Beef Enchiladas
• Chicken and Black Bean Skillet Enchiladas
• Skillet Enchiladas

This recipe is adapted from Love From the Oven.