• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Mexican Recipes

    Easy Cheese Enchiladas

    Lindsay Moe

    870 shares
    pinterest image for easy cheese enchiladas

    Easy cheese enchiladas are ready in just 30 minutes. Serve with refried beans, rice, and salad for a flavorful vegetarian dinner that tastes just like your favorite restaurant meal!

    a pan of cheese enchiladas with a towel, bowl of salsa, limes, and cilantro
    Jump to Recipe

    Easy, cheesy enchiladas. Is there anything better?

    This cheese enchilada recipe is almost too easy to share with you. It has only three ingredients (four if you count two different types of cheese) and is ready in about 30 minutes.

    What makes this the best cheese enchiladas recipe

    This recipe is easy to make with simple, store bought ingredients. It’s also easy to customize your spice level by choosing your favorite enchilada sauce or making your own. I love my homemade chipotle enchilada sauce!

    Ingredients

    • Tortillas
    • Enchilada sauce
    • Oaxaca cheese
    • Queso chihuahua
    • Cilantro

    How to make cheesy enchiladas

    1. Pour a little enchilada sauce in the bottom of an 8×11 baking dish and spread it around. Set aside.
    2. In a bowl, combine the two types of cheese.
    3. Place three tortillas inside a damp, folded paper towel and microwave on a plate for 30 seconds.
    4. While the tortillas are still warm, grab about 2 tablespoons cheese, lay it in the middle of a tortilla, and roll from end to end. Place seam side down in the baking dish. Repeat with the remaining tortillas.
    5. Pour the rest of the enchilada sauce over the top of the rolled tortillas, making sure every tortilla is completely coated in sauce. Sprinkle any remaining cheese on top.
    6. Bake 20-25 minutes at 350ºF until hot and bubbly and the cheese is beginning to brown. Serve topped with fresh chopped cilantro alongside rice, refried beans, lettuce, tomato, avocado, and sour cream.

    Top tips

    What kind of tortillas to use for enchiladas

    I used yellow corn tortillas, but white corn tortillas would also work. Corn tortillas are traditional for enchiladas, but you could also use flour tortillas.

    process photo of cheese enchiladas after being rolled, then topped with sauce and cheese

    How to keep tortillas from falling apart in enchiladas

    Corn tortillas can easily crack and fall apart when rolling. To prevent this, I place three tortillas inside a damp, folded paper towel on a plate and microwave for 30 seconds until soft and warm.

    I then roll them immediately with the cheese filling and repeat with more tortillas. You could also fry them gently in a little bit of oil one by one on the stovetop before rolling.

    cheese enchiladas on a plate with salad, rice, and beans

    FAQ

    Can you freeze cheese enchiladas?


    Yes, cheese enchiladas make a great vegetarian freezer meal. I recommend assembling them in a freezer safe pan or foil disposable pan, covering with plastic wrap, and then covering tightly with foil.
    When you want to cook it, let it thaw in the refrigerator overnight. Bake as directed, possibly adding a few minutes to the cooking time if still very cold.

    What is the best cheese for cheese enchiladas?

    I like a mixture of shredded oaxaca (pronounced “wah-haak-kah) and queso chihuahua. If these are hard to find you can substitute your favorite melting cheese such as queso quesadilla or cheddar.

    What’s the traditional method for rolling corn tortillas?


    Traditionally the tortillas are dipped in the sauce before rolling, but I don’t like the mess. I find it works to add some sauce to the bottom of the pan, then roll the heated tortillas, place them on top of the sauce in the pan, and pour the rest of the sauce over the top.

    cheesy enchiladas on a plate with salad, rice, and beans

    What to serve with easy cheesy enchiladas

    • Mango Salsa with Avocado in a bowl topped with jalapeño slices.
      Mango Avocado Salsa
    • Pico de Gallo with avocado in a small stone bowl.
      Pico de Gallo with Avocado
    • oven roasted corn and black bean salsa
      Oven Roasted Corn and Black Bean Salsa
    • overhead photo of healthy guacamole in a white bowl with a dark grey napkin and tortilla chips
      Healthy Guacamole

    Tips for customizing

    • Use your favorite melting cheese, or a combination such as cheddar, monterey jack, pepperjack, and more
    • Use homemade chipotle enchilada sauce in place of the canned
    • Add beans or veggies to the cheese filling
    • Swap the corn tortillas for flour tortillas
    • Finish off with a sprinkling of cotija cheese

    More main dish Mexican recipes

    • Butternut Squash Enchiladas
    • Corn and Sweet Pepper Quesadillas
    • Crispy Black Bean Tacos
    • Fajita Veggies
    • Veggie Stacked Enchiladas
    • Sweet Potato Tacos
    • Chipotle Veggie Quesadillas
    • Vegetarian Enchiladas with Poblano Cream Sauce
    a large plate of easy cheese enchiladas with rice, beans, salad, and sour cream

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic
    cheese enchiladas on a plate with salad and limes

    Easy Cheese Enchiladas

    Easy cheese enchiladas involve cheese, corn tortillas, and enchilada sauce. It’s an easy weeknight recipe with plenty of Mexican flavor.
    2.86 from 7 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 enchiladas
    Calories: 228kcal
    Author: Lindsay Moe

    Ingredients

    • 14 ounces red enchilada sauce
    • 1 ½ cups shredded queso chihuahua
    • 1 ½ cups shredded oaxaca cheese
    • 12 corn tortillas
    • Fresh chopped cilantro

    Instructions

    • Preheat the oven to 350ºF. Coat an 8×11 baking dish with cooking spray.
    • Pour a little bit of the enchilada sauce in the bottom of the pan and spread it out. In a bowl, combine the two cheeses.
    • Place three tortillas inside a damp, folded paper towel and microwave on a plate for 30 seconds. While they’re still warm, grab about 2 tablespoons cheese, lay it in the middle of a tortilla, and roll from end to end. Place seam side down in the baking dish. Repeat with the remaining tortillas.
    • Pour the rest of the enchilada sauce over the top of the rolled tortillas, making sure every tortilla is completely coated in sauce. Sprinkle any remaining cheese on top.
    • Bake 20-25 minutes until hot and bubbly and the cheese is beginning to brown. Serve topped with fresh chopped cilantro alongside rice, refried beans, lettuce, tomato, avocado, and sour cream!

    Nutrition

    Calories: 228kcal | Carbohydrates: 16g | Protein: 12g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 638mg | Potassium: 60mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Mexican Recipes

    • Top view of a Corn and Sweet Pepper Quesadillas topped with slices of mini bell peppers and sour cream on a wooden cutting board.
      Corn Quesadillas with Sweet Bell Peppers
    • sheet pan veggie tacos
      Sheet Pan Vegan Tacos
    • Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.
      Black Bean and Butternut Squash Quesadillas
    • breakfast burrito cut in half showing inside stuffed with eggs, spinach, and cheese
      Five Minute Breakfast Burrito

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    870 shares