I absolutely love this Cheese Enchiladas Recipe because it’s a perfect blend of melty cheese, zesty enchilada sauce, and just the right amount of spice from green chilies. When I first tried it, the simplicity amazed me—just a handful of ingredients come together to create something that feels special enough for a weekend dinner, yet easy enough for a weeknight. You’ll find that this recipe balances creamy, savory, and a hint of smoky flavor so well, it’s bound to become a go-to in your kitchen.
This Cheese Enchiladas Recipe shines when you want a comforting dish that pleases a crowd without much fuss. It’s wonderful for family dinners, casual gatherings, or anytime you need a quick, satisfying meal. Plus, it freezes and reheats beautifully, so you’re set for leftovers tomorrow or even a ready-made freezer meal.
Why You’ll Love This Recipe
- Simple Ingredients: Uses common pantry staples you probably already have on hand.
- Quick Prep: Takes less than an hour from start to finish—perfect for busy days.
- Versatile Cheese Blend: You can customize with your favorite cheeses or leftovers for a new twist each time.
- Crowd-Pleaser: My family goes crazy for this dish, and it’s always a hit at potlucks and dinners alike.
Ingredients You’ll Need
Each ingredient here plays a vital role in making this Cheese Enchiladas Recipe shine—whether it’s the corn tortillas that bring authentic texture or the enchilada sauce that infuses bold flavor. I always recommend using fresh or quality store-bought ingredients to boost the overall result.
- Corn tortillas: I prefer corn for its authentic flavor and how well it holds the sauce without getting soggy.
- Shredded cheese: A mix of cheddar and pepper jack works beautifully, but you can experiment with Monterey Jack, mozzarella, or even a Mexican blend.
- Diced green chiles: Adds a subtle kick and texture; you can choose mild or spicy depending on your heat preference.
- Sour cream: Helps the filling stay creamy and adds a touch of tang that balances the cheese and spices.
- Garlic powder: For a gentle aromatic boost without overpowering the other flavors.
- Ground cumin: Brings warmth and depth, key to that classic enchilada taste.
- Salt: Just a pinch to round out the flavors, but you can adjust to taste.
- Enchilada sauce: Love using homemade red sauce for fresh flavor, but canned red or green sauce will also do the trick in a pinch.
Variations
I like to mix things up with this Cheese Enchiladas Recipe by swapping cheese blends or adding extras like sautéed veggies or beans for a heartier twist. You can absolutely make it your own depending on your flavor preferences or dietary needs.
- Vegetarian boost: Adding black beans or corn into the cheese filling gives extra texture and protein—my family enjoys this version as a meat-free option.
- Spicy kick: Toss in some chopped jalapeños or use spicy green chiles to dial up the heat when you want a bolder flavor.
- Dairy-free: Use vegan cheese and skip the sour cream for a dairy-free take that still melts well and tastes great.
- Green Enchilada Sauce: Swap the red sauce for a tangy green sauce for a fresher, zestier flavor profile.
How to Make Cheese Enchiladas Recipe
Step 1: Toast Your Tortillas
Start by heating a dry skillet over medium-high heat and toast each corn tortilla for just a few seconds on each side until lightly browned. This softens them and adds that subtle nuttiness I adore. Toasting also helps prevent the tortillas from breaking when you roll them, which can be a common hiccup if you skip this step!
Step 2: Prepare the Cheese Filling
Mix about three-quarters of your shredded cheese with the drained diced green chiles, sour cream, garlic powder, cumin, and salt in a bowl. You’ll notice the sour cream helps bind the mixture so it stays creamy inside the tortillas instead of getting dry or crumbly. If the filling feels too thick, a splash of milk can smooth it out a bit.
Step 3: Prep the Baking Dish
Preheat your oven to 350ºF. Spread about half a cup of enchilada sauce evenly over the bottom of a large casserole dish. This base coat keeps the enchiladas moist as they bake and infuses flavor from the bottom up.
Step 4: Assemble the Enchiladas
Spoon roughly 3 tablespoons of the cheese filling onto each tortilla, then roll it up snugly and place seam side down in the prepared casserole dish. This keeps them from unrolling while baking. Continue until all the tortillas are filled and lined up.
Step 5: Sauce and Cheese Topping
Pour the remaining enchilada sauce evenly over the rolled tortillas and top with the reserved shredded cheese. This extra cheese melts and browns on top, giving the dish that irresistible gooey, golden finish we all crave.
Step 6: Bake and Serve
Bake the enchiladas in your preheated oven for about 20 minutes, just until everything is heated through and the cheese on top has melted perfectly. Be careful not to overbake since that can cause the filling to separate and curdle. Serve your enchiladas hot with your favorite garnishes and sides—and prepare for some serious compliments!
Pro Tips for Making Cheese Enchiladas Recipe
- Don’t Skip Toasting: Toasting tortillas briefly keeps them pliable and prevents cracking when rolling.
- Cheese Choice Matters: Using a blend of cheeses provides better flavor complexity and meltiness.
- Sauce It Generously: Make sure to evenly coat the pan and topple so every bite is saucy and moist.
- Watch the Bake Time: Overbaking can dry out the filling, so set your timer and keep an eye on the dish.
How to Serve Cheese Enchiladas Recipe
Garnishes
I love topping these enchiladas with fresh cilantro, a dollop of sour cream, and some sliced avocado for creaminess. A squeeze of lime really brightens things up too, and chopped green onions add a lovely crunch. Feel free to sprinkle on some crumbled queso fresco if you want an extra cheesy punch!
Side Dishes
My go-to side dishes are Mexican rice, refried beans, or a simple green salad with a tangy vinaigrette. These sides complement the richness of the Cheese Enchiladas Recipe and keep the meal balanced. Plus, chips and fresh salsa are always great if you want a crunchy starter.
Creative Ways to Present
For special occasions, I like to serve individual enchiladas rolled and placed neatly on colorful plates, garnished with edible flowers or thinly sliced radishes for a pop of color. Layering the enchilada baking dish with extra toppings before baking also creates a festive look that guests admire.
Make Ahead and Storage
Storing Leftovers
Leftover cheese enchiladas store beautifully in an airtight container in the fridge for up to 3 days. I usually cover them tightly with foil or plastic wrap to keep the sauce from drying out. When you’re ready, simply warm them gently to maintain that melty cheesiness.
Freezing
This Cheese Enchiladas Recipe freezes wonderfully too. I assemble the dish but skip the final bake, then freeze it in a freezer-safe container. When you want to enjoy, thaw overnight in the fridge and bake fresh. This keeps the flavors and textures just right.
Reheating
To reheat leftovers, I cover the enchiladas with foil and bake at 350ºF for about 15-20 minutes, ensuring everything is heated evenly without drying out. You can also microwave single portions covered with a damp paper towel for a quick fix, but the oven method keeps the best texture.
FAQs
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Can I use flour tortillas instead of corn for this Cheese Enchiladas Recipe?
Yes, flour tortillas can be used, and they offer a softer texture. However, corn tortillas hold up better with the sauce and add that classic corn flavor that enchiladas are known for. If you choose flour, warm them well to make rolling easier and avoid tearing.
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What types of cheese work best in this recipe?
I recommend cheeses that melt smoothly like cheddar, Monterey Jack, pepper jack, or a Mexican blend. Using a combination adds depth and complexity. Avoid very hard or crumbly cheeses unless mixed with a melty cheese.
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Is it okay to prepare enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day ahead, cover, and refrigerate them. Just add the final sauce and cheese topping when you bake. This way, dinner is ready to pop in the oven when you are.
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Can I make this recipe vegan?
Yes! Swap out traditional cheeses for vegan melting cheeses and use a plant-based sour cream. Choose a vegan-friendly enchilada sauce or make your own. This way, you keep the essence of the dish while meeting dietary needs.
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How long can I freeze Cheese Enchiladas?
Cheese enchiladas can be frozen for up to 3 months. Be sure to wrap the dish tightly in plastic wrap and foil to prevent freezer burn. Thaw in the fridge overnight before baking for best results.
Final Thoughts
I truly think you’ll love making this Cheese Enchiladas Recipe as much as you’ll love eating it. It’s straightforward, comforting, and flexible—qualities I value in a recipe I come back to time and again. When I bring these to the table, everyone just lights up, and that’s the kind of magic I want in my kitchen. Give it a try, and I promise you’ll have your own favorite twists to add with each batch!
Print
Cheese Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (3 enchiladas each)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Cheese Enchiladas are a classic Mexican-inspired dish featuring soft corn tortillas filled with a creamy, flavorful cheese mixture enhanced with green chiles and spices, then baked in a rich enchilada sauce until golden and melty. Perfect for a comforting weeknight dinner or a festive gathering, they offer a delicious blend of tangy, savory, and cheesy flavors.
Ingredients
Enchiladas
- 12 small corn tortillas
- 12 oz. shredded cheese (cheddar and pepper jack blend recommended)
- 1 4oz. can diced green chiles, drained
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp salt
Sauce
- 1.5 cups enchilada sauce (preferably homemade red enchilada sauce or canned)
Instructions
- Toast the Tortillas: Heat a skillet over medium-high heat and toast each corn tortilla for a few seconds on each side until lightly browned to make them pliable and enhance flavor.
- Prepare the Cheese Filling: In a mixing bowl, combine 3/4 of the shredded cheese with the drained diced green chiles, sour cream, garlic powder, ground cumin, and salt. Stir well to combine all ingredients thoroughly.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Pour about 1/2 cup of enchilada sauce into the bottom of a large casserole dish and spread evenly to cover the surface.
- Fill and Roll the Tortillas: Place about 3 tablespoons of the cheese filling onto each toasted tortilla, roll it up tightly, and place seam-side down into the casserole dish. Repeat until all tortillas are filled and arranged in the dish.
- Add Sauce and Cheese: Pour the remaining 1 cup of enchilada sauce evenly over the filled tortillas, then sprinkle the remaining 1/4 of shredded cheese on top.
- Bake the Enchiladas: Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Avoid overbaking to prevent the filling from separating.
- Serve: Serve hot with your favorite toppings such as chopped cilantro, sliced avocado, or sour cream, and enjoy with your choice of sides.
Notes
- Traditionally, corn tortillas are used for authentic flavor and better sauce absorption, but flour tortillas can be substituted if preferred.
- Use any melting cheese type you have available; cheddar and pepper jack are great options, but mozzarella or Monterrey Jack also work well.
- Spicy or mild diced green chiles can be used depending on your heat preference.
- Homemade red enchilada sauce adds more flavor compared to canned sauce, but canned works fine as a convenient alternative.
- Do not overbake to prevent the cheese filling from curdling or separating.
- The recipe yields approximately 4 servings, with about 3 enchiladas per person.
Nutrition
- Serving Size: 3 enchiladas
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg
