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.

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.