Cheese enchiladas are a staple on any Mexican menu. So, everyone should really have a staple recipe for cheese enchiladas. These easy cheese enchiladas only take 5 ingredients to make and canned enchilada sauce is what makes them easy to make.
You also need store bought corn tortillas. The main thing with these is you need to warm them before using them. Or you may end up with a crumbly corn tortilla.
Next is the cheese. I like to use a mixture when possible. Cheddar and monterrey jack are a good combo. Also, buy the cheese by the block and shred it yourself. The cheese will melt much better than the pre-shredded stuff in the bag.
Last you need a way to finish off those enchiladas. I like the combination of diced green onion and sour cream. However, feel free to change it up to the way you like them. Guacamole and fresh chopped cilantro are also yummy.
Easy Cheese Enchiladas
Real Mom Kitchen
- 1 (16 oz) can of enchilada sauce
- 8 corn tortillas
- 4 cups shredded cheese, divided (I like a combo of cheddar and monterrey jack cheese)
- sour cream and diced green onion for topping
- Preheat oven to 350 degrees. Spray a 7x11 inch pan with non-stick cooking spray.
- Place the tortillas on a microwave safe plate. Cover with a damp paper towel and microwave for 20-30 seconds until warm. Keep covered with damp paper towel.
- Pour approximately 1/4 cup of enchilada sauce into the bottom of the 7x11 inch pan.
- Take one tortilla at a time and sprinkle a handful of cheese in the center then roll tortilla up tightly. Place onto the sauce in the pan, seam side down. Repeat with remaining tortillas and cheese, leaving 1 cup for topping the enchiladas.
- Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining cup of cheese.
- Bake at 350 degrees for 20-25 minutes or until cheese is melted and sauce is bubbling. Top with a dollop of sour cream and diced green onion for serving.