These classic cheese enchiladas are so easy – and yet, totally restaurant worthy. Wholesome and authentic, the creamy cheese and zesty sauce combine for a flavor explosion the whole family will love!
Enchiladas are one of those dishes that are almost deceptively simple. They are such a crowd pleaser that they’re perfect for guests, but incredibly easy for a weeknight dinner, too.
My love for Mexican and Tex Mex food runs deep. I can’t help my love for these flavors, and luckily, our girls love so many of our family friendly Mexican-inspired meals, too.
These easy Cheese Enchiladas require just three ingredients and are made in minutes. In fact, they’re so simple, the girls help, too! They’re perfect for a weeknight dinner, but amazing enough to serve when entertaining.
The secret? Quality ingredients! When you’re making something so incredibly simple, it’s important to let the individual ingredients shine. In our family, it’s always about the cheese.
And if you love Mexican flavors as much as we do, I even have a complete Tequila Guide to help you make amazing margaritas to pair these enchiladas with!
Why You’ll Love these Cheese Enchiladas
- Customizable – You can use your favorite Cabot cheese! Pepper Jack, Habanero Cheddar, Monterey Jack and more!
- Quick – They take just five minutes hands on time.
- Easy – Simply fill, roll, top and bake!
- Make Ahead – These keep well and can be reheated for a quick lunch or dinner.
- One Dish – That’s all you need from start to finish! This makes cleanup a breeze!
It’s something about that casserole dish that immediately conjures images of comfort foods, right? If that’s your family’s favorite kind of warm and cozy casual dinner, don’t miss Mexican Spaghetti, Bacon Mac and Cheese and Easy Minestrone, too.
Ingredients and Substitutions
This recipe makes one 9×13″ casserole dish full of enchiladas.
- Enchilada Sauce – Store bought or homemade enchilada sauce. You can mix it up using green chile sauce (aka green sauce).
- Tortillas – Flour or corn, your preference. Yellow corn tends to be sturdier than white corn tortillas, but you can use either.
- Cheese – Fresh grated cheese from a block has the best texture and makes these cheese enchiladas stand out! We like to make them with Pepper Jack, but you can use Cheddar, Monterey Jack and Habanero Cheddar as well! Learn more about the best Mexican cheese options.
Variations
- Fry the Tortillas – Add a tablespoon of oil to a fry pan over medium heat. Once hot, fry a tortilla until it bubbles, flip and repeat. This makes corn tortillas more durable and adds another layer of flavor.
- Add Heavy Cream – Add 1/4-1/2 cup heavy cream to the bottom of your baking dish for richer, creamier flavor.
How to Make Cheese Enchiladas
- Prep – Preheat oven and coat baking dish with enchilada sauce. Shred cheese.
- Fill and Roll – Next, add shredded cheese to the center of a tortilla and tightly roll. Place in baking dish with fold down.
- Top – Cover in enchilada sauce (alternatively you can dip tortillas to fully coat with enchilada sauce if you prefer). Finally, more fresh shredded cheese for good measure.
- Bake – Bake until irresistibly melted!
How to Warm Tortillas
It is best to warm corn tortillas before filling and rolling to prevent tears.
In the Microwave
Wrap in a damp paper towel or flour sack and microwave 20 seconds.
On the Stovetop
In a skillet over medium heat, warm tortilla 15 seconds on each side. If you’re using the uncooked tortillas, follow package directions to pan fry until they bubble- so good!
Tips
- Learn how to grate cheese fresh for the creamiest texture and best melt.
- Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish. It also makes the bottom of the enchiladas perfectly tender.
- If you’d like to go the extra mile, dip each tortilla into your enchilada sauce prior to adding cheese and rolling. It gets the delicious sauce into every crevice!
- Use 8″ (medium) tortillas. They’re just the right size for most baking dishes and perfect for enchiladas. We love using the fresh uncooked tortillas (found at Costco and other grocers) because they’re so good warmed through in a pan before completing this dish!
- These enchiladas are mild and you can control the level of spice in the sauce. In our house, that makes all the difference for a kid-friendly meal!
Frequently Asked Questions
Tortillas break because they aren’t warmed properly. Solve this problem by heating them in the microwave or a saute pan!
For Tex-Mex dishes like these, I’ll always vote for a freshly shredded cheddar cheese like Cabot- they’ve swept the cheddar categories for years and years with a total of 37 awards last year alone.
Yes! Assemble your enchiladas a day before, and refrigerate until you’re ready to bake.
Serving Suggestions
Much like the best taco toppings, you can use any of your favorite Tex Mex toppings for these enchiladas!
- Homemade Mexicorn Recipe
- Cream Cheese Bean Dip
- Cilantro Lime Salad
- Mexican Street Corn
- Salsa Guacamole and Tortilla Chips
- Chipotle Corn Salsa
- Lime Crema
- Pico de Gallo
Hosting a fiesta? Serve these cheese enchiladas with a Mojito Bar for the ultimate party flavor!
How to Store
- Room Temperature – Cheese enchiladas can sit out at room temperature safely for up to two hours. Then, they need to be refrigerated.
- Refrigerate – Store in an airtight container up to four days refrigerated.
- Freeze – Freeze in an airtight container or wrapped in foil and placed in a freezer bag up to 3 months.
Reheat
- To reheat these enchiladas after freezing, pull them out a day ahead and let them defrost in the fridge. You can also put them straight into the oven from the freezer to cook through.
- Just cover with foil for most of the time in the oven so the cheese doesn’t burn!
Cheese Enchiladas
Ingredients
- 1¼ cups enchilada sauce
- 5 cups cheese freshly shredded (Pepper Jack, Monterey Jack, Cheddar, or Colby Jack)
- 8 8" flour tortillas
Optional
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 350°F.
- Grease 9×13 baking dish. Spread 1/4 cup enchilada sauce in bottom of dish.
- In the center of each tortilla, Add shredded cheese.
- Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese. (For extra decadence, add heavy cream to the enchilada sauce before baking.)
- Bake 20-25 minutes until cheese is melted and tortillas slightly crisp and brown.
Tips
Substitutions
- Enchilada Sauce – Store bought or homemade. You can mix it up using green chile sauce.
- Tortillas – Flour or corn, your preference. Typically they’re made with corn tortillas which makes them gluten free. Yellow corn tends to be sturdier than white corn tortillas, but you can use either. We love to warm uncooked tortillas (found at Costco and other grocers) because it’s such a simple step that truly upgrades this dish.
- Cheese – Pepper Jack, but you can use Cheddar, Monterey Jack and Habanero Cheddar as well!
Variations
- Add Heavy Cream – Add 1/4-1/2 cup heavy cream to the bottom of your baking dish for richer, creamier flavor.
- Fry Tortillas – Add a tablespoon of oil to a fry pan over medium heat. Once hot, fry a tortilla until it bubbles, flip and repeat.
Tips
- Freshly shred cheese for the creamiest texture and best melt.
- Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish. It also makes the bottom of the enchiladas perfectly tender.
- If you’d like to go the extra mile, dip each tortilla into your enchilada sauce prior to adding cheese and rolling. It gets the delicious sauce into every crevice!
- Use 8″ (medium) tortillas. They’re just the right size for most baking dishes and perfect for enchiladas.
To Store
- Refrigerate – Store in an airtight container up to 4 days refrigerated.
- Freeze – Freeze in an airtight container or wrapped in foil and placed in a freezer bag up to 3 months.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Nice
This was great! I used green enchilada sauce and did put heavy cream on the bottom. Also I would say grate your cheese fresh and ad a sprinkling of fresh crumbled quest. And I love that I can simply make one enchilada per person— it’s that easy to reduce down.
Hi Kristen!
What a wonderful review, thank you so much for your comment.
Have a wonderful week,
Julie
If frozen, should I defrost before cooking or just cook for longer? Thanks!
Hi Amy!
Sorry I’m just now seeing your message. You can pull them out a day ahead and let them defrost in the fridge, but you can also put them straight into the oven to cook through. Just cover with foil for most of the time in the oven so the cheese doesn’t burn!
Enjoy!
July
These are a family favorite!