I could live off Cheese Enchiladas.
Sometimes the simplest recipes hit all the right notes, and nothing beats classic cheese enchiladas smothered in a homemade red enchilada sauce. The ingredients are simple and it all comes quickly, with no thawing or chopping. You can make them next-level by using our homemade enchilada sauce, or store-bought is great too, for a really quick and easy dinner.
I’m a Mexican food aficionado and have so many favorite Mexican-inspired recipes, like Chile Verde, Tamales, Tacos Al Pastor, Chilaquiles, Elotes, or Pozole Verde.
How to make Cheese Enchiladas
Assemble: Heat a dry skillet then warm both sides of the tortilla in pan, until softened and pliable. Or, use my easy recipe to make your own corn tortillas. Pour ¼ cup of the enchilada sauce in the bottom of a 9×13″ dish. Fill each tortilla with a handful of cheese then roll tightly, placing it in the pan with the seam side down. Pour the rest of the enchilada sauce on top then sprinkle remaining ½ cup cheese on top.
Bake at 350 degrees F for 20-25 minutes, until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, chopped tomatoes, and a drizzle of sour cream. Enjoy with a side of refried beans, Mexican Rice, and Horchata.
Make Ahead and Freezing Instructions
To Make Ahead: You can prep homemade cheese enchiladas several days in advance if you’d like. I recommend arranging the enchiladas in the baking dish then covering well, and storing the sauce in a separate airtight container. Then pour on the sauce and cheese when ready to bake. If you want to assemble it with the sauce, you can a few hours before baking.
To Freeze: Follow the recipe instructions through assembling, but don’t bake it. Cover the pan with plastic wrap then tinfoil and keep in the freezer for up to 1 month. Let it thaw completely overnight in the refrigerator before uncovering and baking.
Recipe Variations
- Bean and Cheese Enchiladas: Fill each tortilla with a scoop of homemade refried beans then sprinkle on the cheese and roll up.
- Chicken and Cheese Enchiladas: Fill each enchilada with cooked, shredded chicken and cheese, or check out my Loaded Chicken Enchiladas recipe.
- Cheese Enchiladas with Green Sauce: Use salsa verde or green enchilada sauce instead of the red.
Cheese Enchiladas
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves 6
- 12-14 white corn tortillas
- 5-6 cups shredded cheddar cheese
- 20 ounces red enchilada sauce, homemade recommended, or canned
- 1 cup cabbage, thinly shredded
- 1 roma tomato, diced
- 1/4 cup Cotija cheese, crumbled, for topping (optional)
- sour cream, for topping
Preheat oven to 350 degrees F.
Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Remove to a plate as they’re warm and cover with a kitchen towel.
Assemble: Pour 1/4cup of the enchilada sauce into the bottom of a 9×13” pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
Serve with a side of Refried Beans and Mexican Rice.
Notes
Serving size: two enchiladas (not including cabbage/cotija cheese topping)
Tortillas: corn tortillas are traditional, but flour tortillas will work. Just make sure when using corn tortillas, you heat them first to prevent cracking when rolling the cheese inside.
Make Ahead Instructions: Fill tortillas with cheese and add to baking dish. Store enchilada sauce seperately, and add just before baking.
Alternately, assemble the entire dish, with sauce on top, up to a few hours in advance.
Freezing Instructions: Cover pan well with aluminum foil and freeze for up to 1 month. Thaw overnight in the fridge before uncovering and baking.
Variations
Bean and Cheese Enchiladas: Add a scoop of my Homemade Refried Beans on the tortilla and top with cheese.
Chicken and Cheese Enchiladas: Add shredded chicken to the enchiladas, or check out my Loaded Chicken Enchiladas recipe.
Cheese Enchiladas with Green Sauce: Swap out the red enchilada sauce for salsa verde or green enchilada sauce.
Nutrition
Calories: 535kcal, Carbohydrates: 33g, Protein: 26g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 94mg, Sodium: 1459mg, Potassium: 169mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1575IU, Vitamin C: 2mg, Calcium: 708mg, Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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