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!
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
- Pour a little enchilada sauce in the bottom of an 8×11 baking dish and spread it around. Set aside.
- In a bowl, combine the two types of cheese.
- Place three tortillas inside a damp, folded paper towel and microwave on a plate for 30 seconds.
- 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.
- 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 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.
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.
FAQ
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.
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.
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.
What to serve with easy cheesy enchiladas
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
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Easy Cheese Enchiladas
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!
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