Cheese Enchiladas Recipe (with Video)

Cheese Enchiladas Recipe: Cheese enchiladas are one of those comfort foods that instantly make your taste buds dance. It’s the ultimate cheesy, saucy, and satisfying dish that’s a staple in Mexican and Tex-Mex cuisine. Whether you’re at a family gathering, a casual dinner, or even a fiesta, you’re bound to spot a tray of these golden beauties stealing the show.

What really makes them a classic is their simplicity. There’s no need for fancy techniques or hard-to-find ingredients. At its core, this dish is all about melty cheese wrapped in soft corn tortillas, bathed in rich enchilada sauce, then baked until bubbly. Yet, every bite delivers a harmony of flavor that hits all the right notes — creamy, tangy, and savory. It’s nostalgic, yet never gets old.

Plus, cheese enchiladas are incredibly versatile. You can make them mild for kids or spice them up for the heat-lovers in your family. They’re easy to customize, and even easier to love. They offer that comforting feeling of a homemade meal, and they’re often more budget-friendly than meat-heavy dishes. It’s no wonder cheese enchiladas are a beloved go-to across generations.

Why You’ll Love This Recipe

You’re going to love this cheese enchiladas recipe for so many reasons. First, it’s quick and easy — perfect for weeknights when you need something delicious but don’t have hours to spend in the kitchen. We’re talking 30 minutes from prep to plate.

Second, it’s made with wholesome, accessible ingredients. You’ll likely have most of what you need in your pantry and fridge. Third, this recipe is super customizable. Want to throw in some black beans, sautéed peppers, or even tofu for a twist? Go for it. Prefer flour tortillas? You can make that swap too.

But the best part? That gooey, melted cheese that stretches with every bite and the homemade enchilada sauce that’s miles better than the canned stuff. This recipe balances flavor and texture beautifully — crispy tortilla edges, warm cheese centers, and that delicious tang of the sauce all come together in perfect harmony.

Whether you’re a kitchen newbie or a seasoned cook, this recipe delivers big flavor with little fuss. It’s vegetarian-friendly, kid-approved, and always a crowd-pleaser.

Ingredients You’ll Need

For the Enchiladas

Here’s what you’ll need to whip up these mouthwatering cheese enchiladas:

• Corn tortillas (10-12 count) – These are traditional and give that authentic texture and flavor. If you prefer flour tortillas, you can use them, but they will be softer and less chewy.
• Shredded cheese (3 cups total) – A mix of sharp cheddar and Monterey Jack works beautifully. You can also toss in a little queso fresco or pepper jack if you want some extra punch.
• Onion (1 small, finely chopped) – Optional, but adds a nice crunch and flavor contrast.
• Olive oil (for softening the tortillas)

For the Enchilada Sauce

Nothing beats a homemade enchilada sauce. Here’s what you’ll need:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 2 tablespoons tomato paste
• 2 cups vegetable broth or water

This sauce is flavorful, smooth, and comes together in under 10 minutes. Plus, it doesn’t have all the preservatives and added sugars you often find in store-bought versions.

Optional Toppings

Toppings can take your enchiladas to the next level. Here are a few you might love:

• Chopped fresh cilantro
• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Pickled jalapeños
• Diced tomatoes or fresh salsa
• Sliced green onions

Use what you love and skip what you don’t. This dish is all about customization.

How to Make Cheese Enchiladas – Step-by-Step Instructions

Step 1: Prepare the Enchilada Sauce

Let’s start with the heart of the recipe — that gorgeous, homemade enchilada sauce.

1. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
2. Add 2 tablespoons of flour and whisk continuously for about a minute to create a roux.
3. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and salt.
4. Whisk in the tomato paste until it dissolves into the roux.
5. Slowly pour in the broth while whisking continuously to prevent lumps.
6. Bring the sauce to a simmer and let it cook for about 7-10 minutes until it thickens slightly.

Taste and adjust the seasonings if needed. Want it spicier? Add a dash of cayenne or a bit more chili powder. The result should be a smooth, slightly thick, flavorful sauce that’s perfect for smothering your enchiladas.

Step 2: Warm the Tortillas

Corn tortillas can be a bit fragile, so warming them up is crucial to prevent tearing when rolling.

There are a couple of ways to do this:

• Skillet method: Heat a small amount of oil in a skillet over medium heat. Warm each tortilla for about 15-20 seconds per side. This makes them soft, pliable, and slightly toasty.
• Microwave method: Wrap the tortillas in a damp paper towel and microwave them for 30 seconds. Not as flavorful, but works in a pinch.

Once warm, keep the tortillas covered with a clean kitchen towel so they stay soft and ready for rolling.

Step 3: Assemble the Enchiladas

Now comes the fun part — putting it all together. This step is where the magic begins, and your kitchen starts to smell like a Mexican restaurant in the best way possible.

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish to keep things from sticking.
3. Pour a thin layer of enchilada sauce on the bottom of the dish. This prevents the tortillas from sticking and adds flavor to the bottom layer.
4. Grab a warm tortilla and lay it flat. Sprinkle about ¼ cup of shredded cheese down the center. If you’re using onions, add a spoonful here too.
5. Roll the tortilla tightly and place it seam-side down in the baking dish.
6. Repeat with the remaining tortillas and cheese until your dish is full.

Don’t be shy with the filling — the cheesier, the better. Once everything is rolled and nestled in the pan, it’s time to move on to the saucy finale.

Step 4: Bake to Perfection

With your enchiladas lined up like little soldiers, it’s time to drown them in that rich, homemade enchilada sauce.

1. Pour the rest of the sauce evenly over the rolled enchiladas, making sure they’re fully covered. A dry enchilada is a sad enchilada.
2. Sprinkle another generous handful of cheese on top. More cheese = more love.
3. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
4. Remove the foil and bake for another 10 minutes, or until the cheese on top is bubbly and golden.

Let the enchiladas rest for 5 minutes before serving. This helps them firm up a bit and makes them easier to plate without falling apart. Now it’s time to dig in — cheesy, saucy, absolutely irresistible.

Tips for the Best Cheese Enchiladas

Tortilla Tips

Let’s be real: the biggest challenge with enchiladas is dealing with tortillas that tear when you try to roll them. Here’s how to make sure yours don’t break mid-roll.

• Warm them up: As mentioned earlier, a quick turn in a skillet or microwave works wonders.
• Oil ‘em up: Lightly oiling tortillas before warming them can add a delicious flavor and keep them from cracking.
• Double layer: If your tortillas are especially delicate, consider doubling them up. Use two tortillas per enchilada for extra structure.
• Use fresh tortillas: Older or refrigerated tortillas are more likely to tear. Fresh ones are softer and more pliable.

When you treat your tortillas right, they reward you by staying whole, soaking up the sauce, and wrapping your cheesy filling like a warm hug.

Cheese Selection Advice

Choosing the right cheese makes all the difference between good and unforgettable enchiladas.

Here are some cheese tips:

• Go for a mix: Cheddar brings sharpness, Monterey Jack melts beautifully, and pepper jack adds a little kick. Mixing cheeses gives you better flavor and texture.
• Pre-shredded vs. block: While pre-shredded cheese is convenient, it often contains anti-caking agents that affect melting. For the gooey-est results, shred your cheese from a block.
• Try authentic Mexican cheeses: Queso Oaxaca or queso asadero are traditional choices and melt like a dream. You can often find them at Latin markets or in the international aisle of grocery stores.

Don’t skimp on the cheese — it’s the star of the show.

Serving Suggestions and Variations

What to Serve With Cheese Enchiladas

Cheese enchiladas are delicious on their own, but they pair beautifully with a few classic sides to round out the meal.

• Mexican rice – Fluffy, tomato-infused rice is a must-have.
• Refried beans or black beans – Creamy, hearty beans complement the cheesy enchiladas.
• Guacamole and chips – For a fresh, crunchy contrast.
• Fresh salad – A simple lettuce, tomato, and avocado salad with lime vinaigrette cuts through the richness.
• Elote (Mexican street corn) – Sweet, spicy, and cheesy corn on the cob is always a hit.

These sides turn your enchiladas into a full-on fiesta.

Recipe Variations to Try

Want to put your own spin on this classic? Here are a few ways to customize your cheese enchiladas:

• Spicy Enchiladas: Add chopped jalapeños to the filling or a splash of hot sauce to the enchilada sauce.
• Veggie Enchiladas: Add sautéed spinach, bell peppers, or mushrooms for extra flavor and nutrition.
• Creamy Enchiladas: Mix some sour cream or cream cheese into the cheese filling for a richer texture.
• Tex-Mex Style: Use flour tortillas and top with chili con carne instead of traditional sauce.
• Breakfast Enchiladas: Swap the cheese filling with scrambled eggs and breakfast sausage. Top with enchilada sauce and bake as usual.

No matter how you make them, cheese enchiladas are a canvas for creativity.

FAQs about Cheese Enchiladas Recipe

Q1. Can I make cheese enchiladas ahead of time?

Yes! You can prepare them up to 24 hours in advance. Assemble the enchiladas, cover the dish tightly, and refrigerate. When you’re ready, bake as directed—just add an extra 10–15 minutes to the cooking time.

Q2. What cheese is best for enchiladas?

Traditional choices include cheddar, Monterey Jack, or a Mexican blend. For a creamier texture and authentic flavor, try using Oaxaca or Chihuahua cheese.

Q3. Can I freeze cheese enchiladas?

Absolutely! Wrap the unbaked enchiladas tightly in foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as instructed.

Q4. What sauce goes with cheese enchiladas?

Red enchilada sauce is the classic pick. You can use store-bought or homemade versions. Some people enjoy green sauce (salsa verde) for a tangy twist.

Q5. How do I keep enchiladas from getting soggy?

Lightly fry the tortillas before filling to create a moisture barrier. Also, don’t overload them with sauce—pour some on the bottom of the dish and just enough on top to cover.

Q6. Can I add other ingredients to the filling?

Yes! Feel free to mix in beans, sautéed onions, green chilies, or corn with the cheese for added flavor and texture.

Q7. Are cheese enchiladas vegetarian?

They are! Just make sure the enchilada sauce is free from meat-based broths or lard if you’re following a strict vegetarian diet.

Conclusion

If you’re looking for a vegetarian-friendly, budget-conscious, and absolutely crowd-pleasing meal idea, this cheese enchiladas recipe should be on your regular rotation. It’s easy enough for a beginner cook but tasty enough to impress your friends and family.

So go ahead—get that oven preheated, roll up those tortillas, and get ready to enjoy a delicious homemade dinner that tastes like it came straight from your favorite Mexican restaurant. And don’t forget the extra cheese!