These easy cheese enchiladas are so easy and restaurant worthy. Wholesome and authentic, the creamy cheese and zesty sauce combine for a flavor explosion the whole family will love!
5cupscheesefreshly shredded (Pepper Jack, Monterey Jack, Cheddar, or Colby Jack)
88"flour tortillas
Optional
½cupheavy whipping cream
Instructions
Preheat oven to 350°F.
Grease 9x13 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.
Video
Notes
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.