If you’re craving something comforting, cheesy, and downright satisfying, this cheese enchilada recipe is exactly what you need. I can’t tell you how many times I’ve turned to this dish after a long day, it’s like a warm, melty hug on a plate. Whether it’s a busy weeknight or a relaxed weekend dinner, these enchiladas always hit the spot. They’re rich, flavorful, and packed with ooey-gooey cheese, all wrapped up in tender tortillas and smothered in a bold, homemade enchilada sauce. Trust me, once you try them, they’ll become a regular in your dinner rotation.
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Why I Keep Coming Back to This Cheese Enchilada Recipe
Let me tell you, once you’ve made this cheese enchilada recipe at home, you’ll totally get why it’s a staple in my kitchen. It’s simple, customizable, and ridiculously delicious. Here’s what makes it such a winner:
- No fancy ingredients needed: Just the good stuff: cheese, tortillas, and a punchy homemade sauce.
- It’s all about the cheese: I love using a mix of cheddar and Monterey Jack for that perfect melt and bold flavor.
- The sauce is everything: It’s smoky, savory, and made from scratch, way better than anything from a can.
- Totally adaptable: Want to make it vegan or gluten-free? Easy. Just swap in plant-based cheese and check your tortillas.
- It’s quick to pull together: You can go from craving to eating in under 45 minutes.
Whether you’re cooking for family, meal-prepping for the week, or just feeding your cheesy cravings, this recipe checks every box, and then some.
How to Make it
Cheese Enchiladas
6
servings15
minutes15
minutes420
kcalClassic corn tortillas filled with melty cheese and baked in homemade enchilada sauce.
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Ingredients
12 corn tortillas
2 cups shredded Monterey Jack + cheddar
2 tbsp vegetable oil
1 small diced onion
2 minced garlic cloves
2 cups tomato sauce
2 tbsp chili powder
1 tsp cumin
Salt & pepper
Cilantro & sour cream (optional)
Directions
- Preheat & prep (5 min): Preheat oven to 375 °F (190 °C). Warm tortillas wrapped in foil so they stay soft and don’t crack when rolling.
- Make the sauce (10 min): Sauté diced onion in oil until soft, about 4 minutes. Add minced garlic and cook for another minute. Stir in tomato sauce, chili powder, cumin, salt, and pepper. Let it simmer for about 5 minutes until slightly thickened.
- Roll enchiladas (10 min): Spread ½ cup of the sauce on the bottom of a 9×13-inch baking dish. Spoon about 2 tablespoons of cheese into each warmed tortilla, roll them up, and place seam-side down in the dish.
- Sauce & cheese layer (2 min): Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle with any extra cheese you have left.
- Bake (15 min): Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
- Garnish & serve (1 min): Let the enchiladas rest for about 5 minutes before serving. Top with chopped cilantro, diced onions, or a dollop of sour cream if you like.
Recipe Video
Notes
- Warm tortillas to prevent cracking.
- Rest after baking helps slices stay neat.
- Toast tortillas for extra flavor before rolling.
Nutrition Facts
- Total number of serves: 6
- Calories: 420kcal
- Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 50mg
- Sodium: 640mg
- Carbohydrates: 34g
- Sugar: 4g
- Protein: 15g
- Calcium: 300mg
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Little Secrets That Make a Big Difference
I’ve made this cheese enchilada recipe more times than I can count, and over time I’ve picked up a few small tricks that really take it to the next level. These simple tweaks can make your enchiladas creamier, bolder, and even easier to handle, so here’s what I swear by:
- Warm the tortillas before rolling to prevent cracks and tearing. A quick wrap in foil and a few minutes in the oven does the trick.
- Mix up your cheeses, cheddar gives sharpness, Monterey Jack adds meltiness. Don’t be shy with the cheese either!
- Let the enchilada sauce simmer for a few minutes to thicken, it helps avoid soggy tortillas later.
- Rest the enchiladas for about 5 minutes after baking so they firm up and slice more neatly.
- Want a golden cheesy top? Broil them for 1–2 minutes at the end, but keep an eye on them, they can go from perfect to burnt in a flash.
Fun Ways to Switch Things Up
If you’re like me, you probably love experimenting in the kitchen based on what you have on hand, or just what you’re craving. This cheese enchilada recipe is super versatile, so here are a few of my favorite variations to keep things exciting:
- Black Bean & Corn Enchiladas: Add black beans and sweet corn for extra texture, color, and plant-based protein.
- Spinach & Mushroom: Sauté some mushrooms and wilted spinach for a hearty, earthy twist that still pairs perfectly with cheese.
- Vegan-Friendly: Use your favorite dairy-free cheese and vegan sour cream, still melty and delicious, with no compromise on comfort.
- Green Enchiladas: Swap the red sauce for salsa verde or green enchilada sauce for a tangy, slightly spicy flavor profile.
- Spicy Jalapeño Kick: Dice up fresh jalapeños or add a pinch of cayenne to the sauce if you like it hot.
FAQs: Let’s Talk Cheese Enchiladas!
Totally! While corn tortillas give that classic flavor, flour tortillas are softer and easier to roll. Either one works great in this cheese enchilada recipe.
Ah, the dreaded tortilla crack! The trick is to warm them up first, wrap them in foil and pop them in the oven for a few minutes, or microwave them between damp paper towels.
Yes! You can assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes in the oven when you’re ready to cook.
Great question! Black beans, sautéed veggies, or even shredded chicken work really well. Just tuck them in with the cheese for an extra satisfying bite.
Easy fix, just simmer it a bit longer! About 5–7 minutes on medium heat will reduce the liquid and give you a richer, clingier sauce.
It can be! Just double-check that your corn tortillas are labeled gluten-free, and you’re good to go.
Wrapping Things Up with Cheesy Goodness
So there you have it, my all-time favorite cheese enchilada recipe, the kind of dish that makes any dinner feel like a cozy, flavor-packed fiesta. It’s warm, cheesy, saucy, and totally satisfying. Once you make it, don’t be surprised if it becomes your new go-to comfort food too!
If you’re in the mood to keep the Tex-Mex vibes going, I’ve got a few other favorites you’ll definitely want to try. For a meatier twist, my go-to is this rich and flavorful beef enchilada recipe. Or if you’re craving something ultra creamy, don’t miss the chicken cream cheese recipe, it’s a total crowd-pleaser.
Need the perfect side dish? You can’t go wrong with this smoky, zesty chipotle corn salsa or a buttery skillet of fried corn. And of course, nothing soaks up that extra enchilada sauce quite like this easy Jiffy Mexican cornbread.
I hope you give this recipe a try, and when you do, tag us or drop a comment. We love seeing how you make it your own!
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