Cheese enchiladas are a beloved Tex-Mex comfort food featuring soft corn tortillas wrapped around a rich cheese filling, smothered in savory enchilada sauce, and baked until bubbly and golden. Perfect for weeknight dinners or festive gatherings, this dish is hearty, flavorful, and easy to customize.

Why You’ll Love This Recipe

These cheese enchiladas deliver the ultimate melty, cheesy goodness with a bold, homemade or store-bought red enchilada sauce. They come together quickly and are satisfying enough to serve as a main dish. Pair with rice and beans for a full meal the whole family will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn tortillasshredded cheddar cheese or Mexican blend cheeseonion (finely chopped)red enchilada saucevegetable oilcumin (optional)garlic powder (optional)chopped fresh cilantro (for garnish)

directions

Preheat your oven to 375°F (190°C).

Warm the tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds.

Lightly grease a baking dish and spread a thin layer of enchilada sauce on the bottom.

In a mixing bowl, combine the shredded cheese, chopped onion, and optional spices like cumin and garlic powder.

Fill each tortilla with the cheese mixture, roll tightly, and place seam-side down in the baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Top with a generous handful of cheese.

Cover the dish with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Garnish with chopped fresh cilantro before serving.

Servings and timing

This recipe yields approximately 8 enchiladas.Serving size: 2 enchiladas per personPreparation time: 15 minutesBaking time: 25 minutesTotal time: 40 minutes

Variations

Use green enchilada sauce for a tangier flavor.

Add black beans, sautéed peppers, or spinach to the filling for a vegetarian boost.

Swap cheddar for Monterey Jack, Oaxaca, or queso fresco for different textures.

Top with sliced jalapeños or pickled red onions for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes until hot.For longer storage, freeze in a covered baking dish for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use flour tortillas instead?

Yes, but corn tortillas are more traditional and offer better texture for enchiladas.

What’s the best cheese for enchiladas?

A mix of cheddar and Monterey Jack melts well and provides great flavor.

Is it necessary to fry the tortillas first?

Lightly frying helps prevent tearing and improves flavor, but warming in the microwave works too.

Can I make these enchiladas ahead of time?

Yes, assemble up to a day ahead, refrigerate, then bake when ready to serve.

Can I use store-bought enchilada sauce?

Absolutely. A good-quality canned or jarred sauce works well, though homemade adds a personal touch.

Are cheese enchiladas spicy?

Not usually, but you can spice them up with hot sauce, spicy cheese, or jalapeños.

Can I make this recipe vegan?

Yes, use dairy-free cheese and a vegan enchilada sauce.

How do I keep the tortillas from cracking?

Warming them before filling helps keep them soft and pliable.

Can I add meat to this recipe?

Yes, add cooked ground beef, shredded chicken, or seasoned tofu for a heartier option.

What side dishes go well with cheese enchiladas?

Mexican rice, refried beans, guacamole, and a simple salad are all excellent choices.

Conclusion

Cheese enchiladas are a timeless, comforting dish that’s easy to make and endlessly customizable. Whether you’re serving them for a casual dinner or feeding a hungry crowd, their gooey cheese filling and bold sauce will make them a standout on any table. Try this recipe once, and it’s sure to become a favorite in your Tex-Mex rotation.