Easy Cheese Enchiladas
These cheesy enchiladas are sure to be a hit with the whole family, plus they can easily be made with your favorite store-bought or homemade red enchilada sauce.
Ingredients
- 12 Small tortillas I know flour tortillas are the usual choice for enchiladas, but I love using yellow corn tortillas or white corn tortillas for this recipe!
- 28 oz Red enchilada sauce homemade or store-bought
- 16 oz shredded sharp cheddar cheese You can also use mild cheddar if you prefer.
For Serving
- sour cream
- pickled jalapenos
- sliced avocado
- fresh cilantro
- sliced green onions
Instructions
- Preheat your oven to 370 degrees F.
- Pour roughly 1 cup of your enchilada sauce into a shallow dish or plate, and set aside. Measure out about 1 cup of your shredded cheese and set aside until ready to use.
- Pour roughly 1/3 of the remaining enchilada sauce into the bottom of a casserole dish. (I used an 11×7 glass baking dish).
- Now it’s time to roll your enchiladas. Take your tortilla and dip it into your shallow dish/plate of enchilada sauce, making sure both sides are completely coated in the sauce, then place it on a clean plate.
- Add your shredded cheese to one half of the tortilla, then carefully roll it up. Place your now-rolled enchilada into your casserole dish, and repeat with the remaining tortillas. ( I don’t have an exact amount of cheese for each enchilada; I just eyeball it. But you can also divide your cheese into 12 equal portions if you like.)
- Once you have finished rolling your enchiladas, pour the remaining sauce(plus any left from dipping the tortillas) over the top, then sprinkle your reserved cup of cheddar cheese over the top of the sauce.
- Place in the oven and bake for 15-20 minutes, or until the cheese is melty and the sauce is bubbly around the edges of the pan.
- Remove from the oven and allow to cool for 5-10 minutes before serving. I like to top my enchiladas with the toppings mentioned above, but feel free to use whatever you like or serve them as is.
- Enjoy!
Notes
Any leftover enchiladas can be covered tightly with plastic wrap or placed in an airtight container in the fridge for up to 5 days.
Corn tortillas do tend to get a little mushy, especially the longer you let your enchiladas cook. Personally, I don’t mind, but if you’d prefer a more ”normal” enchilada texture, I would recommend using flour tortillas.
Sharp cheddar cheese is my favorite for this recipe, but you can also use any of the following types of cheese, or a blend of 2 or more! Regular cheddar cheese, Pepper Jack cheese, Monterey Jack cheese, Colby Jack cheese, or a Mexican blend cheese.
Normally, I just load these enchiladas up with toppings and serve them as is, but they are also great as part of a larger meal. Think things like Spanish rice, refried beans, chips, salsa, and salad for some easy side dishes.
Personally, I have only ever made these enchiladas with red sauce, but I don’t see why green enchilada sauce wouldn’t work or be just as delicious!
Nutrition
Calories: 817kcalCarbohydrates: 64gProtein: 37gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 113mgSodium: 3125mgPotassium: 200mgFiber: 7gSugar: 17gVitamin A: 2460IUVitamin C: 4mgCalcium: 933mgIron: 5mg
Tried this recipe?Let us know how it was!