Best Cheese Enchiladas Recipe

Easy Cheese Enchiladas Recipe

When it comes to Mexican food recipes, my claim to fame is not necessarily that they are authentic, but that they are made with simple ingredients, are easy to make, and always taste delicious. These cheese enchiladas are all that and more!

My take on this classic Mexican dish is pure cheesy, saucy, comfort food with signature smoky, spicy, cheesy flavors. Add it to your dinner rotation along with green chicken enchilada casserole and cheesy enchilada pasta!

This recipe for cheese enchiladas is ready to serve in just 30 minutes which makes it perfect for special occasions like Cinco de Mayo as much as it is great for a quick and easy weeknight meal!

Why This Recipe Works

• Incredible flavor. The soft tortillas drenched in tangy smoky enchilada sauce which all coat the melted sharp and spicy cheeses is everything you want in an enchilada recipe!
• A family favorite. If your family loves Mexican food, they’ll love these restaurant-style cheese enchiladas. It’s especially great if you’re looking for meatless recipes your family will love!

Find the full printable recipe with specific measurements below.

• Red enchilada sauce: For convenience and the sake of time, you can certainly use a can of store-bought enchilada sauce. However, if you do have some extra time to make a homemade enchilada sauce, my red enchilada sauce recipe will make these cheese enchiladas a little extra special.
• Heavy cream or sour cream: This gets added to the enchilada sauce to add richness and turn it into a creamy sauce. It also helps to mellow out the flavors a bit.
• White corn tortillas: These closely resemble flour tortillas in that they are softer than yellow corn tortillas which makes them easier to roll.
• Shredded cheese: We’re using both cheddar cheese and Monterey jack cheese for the filling. Freshly grated is highly recommended for better melting.
• Salt & pepper: A bit of seasoning to taste.
• Optional toppings: Lettuce, cilantro, sliced black olives, diced tomatoes, sour cream, cotija cheese, etc.

Variations

There are plenty of ways to customize cheese enchiladas.

• You can swap the cheddar and Monterey Jack for Pepper Jack, Colby, or a Mexican blend.
• If you want to add meat you you could add taco meat or shredded chicken to the filling or check out my recipe for creamy chicken enchiladas.
• To keep it vegetarian, add some black beans or refried beans instead! You could also sneak in some sautéed veggies.
• Some people find corn tortillas aren’t as absorbent so they don’t become as soggy. However, some find that gluten in the flour tortilla helps hold the structure better. Use what you like!

Expert Tips

• Avoid pre-packaged shredded cheese. Freshly grated cheese from a block is always best and since it’s a main ingredient in this cheese enchilada recipe, you love not only how it tastes fresher but also melts much better.
• For a little extra browning on top, feel free to place your cheese enchiladas under the broiler for 1-2 minutes at the end.
• To make these ahead, assemble the without the cheese on top. Wrap the dish with plastic wrap then place them in the fridge. Top with cheese just before baking.
• Not a finger food! Unlike tacos or quesadillas, enchiladas are best eaten with a knife and fork.

Serving Suggestions

Round out this Mexican-inspired meal with either cilantro lime rice or Mexican rice and a side salad. I always like to have a basket of homemade tortilla chips on the table with either some pico de gallo or guacamole to dip.

Storing, Freezing + Reheating

• Store: Keep leftover cheese enchiladas stored in an airtight container in the fridge for up to 4 days.
• Freeze: If you have lots left or a second batch to freeze, wrap them in plastic wrap and store them in a freezer-safe container or freezer bag and keep them frozen for up to 2 months.
• Meal Prep: Baking the entire batch in a disposable aluminum foil dish is easy if you know you’ll be freezing the whole thing. Thaw in the refrigerator and reheat in the oven or in the microwave.