Name: Cheese Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 12 corn tortillas; 3 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 3 cups enchilada sauce; 1 small onion, finely chopped; 2 tablespoons vegetable oil; Chopped fresh cilantro for garnish (optional)

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If you’re craving a dreamy, melty, and utterly comforting Tex-Mex classic, you simply can’t go wrong with Cheese Enchiladas. There’s something magical about the way gooey cheese, tangy sauce, and soft corn tortillas come together in this cozy, crowd-pleasing dish. Whether you’re serving up a busy weeknight dinner or a festive family gathering, Cheese Enchiladas bring the kind of heartwarming goodness that makes everyone come back for seconds!

Ingredients You’ll Need

Cheese Enchiladas are delightfully simple, but each ingredient is a non-negotiable part of the flavor and texture symphony. Gather these, and you’ll taste why classics like this never go out of style.

Corn tortillas: Authentic texture and flavor, plus they hold up beautifully under that luscious sauce without getting soggy.
Shredded cheddar cheese: The main cheesy star, creating glorious melt and rich flavor throughout every bite.
Shredded Monterey Jack cheese: Balances the sharpness of cheddar with extra creamy goodness and excellent melt.
Enchilada sauce: Adds deep, tangy, and slightly spicy notes to tie all the elements together; choose your favorite store-bought or homemade version.
Finely chopped onion: Brings sweetness and a little crunch, adding classic depth to the filling.
Vegetable oil: Essential for softening the tortillas, so they roll without cracking and have just the right tenderness.
Chopped fresh cilantro (optional): A sprinkle on top for a fresh, colorful finish and herby sparkle.

How to Make Cheese Enchiladas

Step 1: Prep and Preheat

Set your oven to 375°F (190°C) and give your 9×13 inch baking dish a light greasing. This ensures nothing sticks and every Cheese Enchilada lifts out with ease. Organization at this stage makes the rest of the process a breeze!

Step 2: Soften the Tortillas

Heat the vegetable oil in a medium skillet over medium heat. Fry each corn tortilla for about 10 seconds per side, just until they’re soft and pliable—this quick step prevents cracking and adds an irresistible toasty flavor. Let excess oil drain on paper towels as you go.

Step 3: Sauce the Dish

Pour 1 cup of your enchilada sauce into the bottom of the greased baking dish. This layer keeps the tortillas moist while baking and infuses the whole dish with rich flavor from the ground up.

Step 4: Fill and Roll the Tortillas

Dip each tortilla one at a time into the remaining enchilada sauce to coat both sides. Add a generous handful of the combined cheddar and Monterey Jack cheese and a sprinkle of chopped onion right down the center. Roll each one snugly and nestle it seam-side down in the baking dish—just like tucking in a cheesy little package!

Step 5: Sauce and Cheese, Round Two

Pour all remaining enchilada sauce evenly over the rolled tortillas, making sure every inch is covered. Scatter the rest of your shredded cheese over the top. This double layer ensures every bite is saucy, cheesy, and totally irresistible.

Step 6: Bake Until Bubbling

Cover the dish with foil and bake for 20 minutes to let everything melt and mingle, then remove the foil and bake an extra 10 minutes until the cheese is golden and bubbly. Your kitchen will fill with the mouthwatering aroma of fresh Cheese Enchiladas!

Step 7: Garnish and Serve

Finish with a shower of fresh chopped cilantro, if you’d like, and serve the Cheese Enchiladas warm. The oozy cheese, soft tortillas, and vibrant sauce are pure perfection straight from the oven.

How to Serve Cheese Enchiladas

Garnishes

A little something on top can really make your Cheese Enchiladas sing. Sprinkle on a handful of chopped cilantro for color and freshness, or try sliced green onions, diced avocado, or a dollop of cool sour cream for extra personality. Even a few pickled jalapeños add a fun zesty kick!

Side Dishes

This dish loves company, and a few simple sides will round out your meal. Classic Mexican rice and hearty refried or black beans are always winners, but don’t overlook a crisp side salad or a tangy slaw. Each one brings balance and makes your table feel extra festive.

Creative Ways to Present

If you’re feeling playful, make individual Cheese Enchiladas in small ramekins for personalized servings. Or, layer the ingredients lasagna-style for a cheesy casserole twist, perfect for potlucks. Mini versions using street taco tortillas also make fun appetizers or party bites!

Make Ahead and Storage

Storing Leftovers

Leftover Cheese Enchiladas are a joy to have on hand. Simply cover the baking dish tightly or transfer to an airtight container, then refrigerate for up to 3 days. The flavors actually meld and deepen overnight, so next-day servings can be even more delicious.

Freezing

Planning ahead? Cheese Enchiladas freeze beautifully! Assemble and bake as directed, then let them cool completely. Wrap leftovers well (or chop into portions) and freeze for up to 2 months. Just remember to label and date for easy reheating later.

Reheating

For the best results, reheat Cheese Enchiladas covered in a 350°F oven until heated through and bubbly. You can also use the microwave in a pinch, though the texture is a bit softer. Add a splash of extra enchilada sauce if needed to keep them moist and fresh.

FAQs

What’s the best kind of cheese for Cheese Enchiladas?

A blend of sharp cheddar and creamy Monterey Jack is classic, delivering both bold flavor and irresistible melt. Feel free to experiment with pepper jack or even a little Oaxaca cheese for a twist.

Can I make Cheese Enchiladas gluten-free?

Absolutely! Most corn tortillas are naturally gluten-free, but do check your enchilada sauce label to ensure there are no added wheat ingredients. The rest of the recipe is perfect for gluten-free guests.

How can I make these enchiladas spicier?

If you love heat, use a spicy enchilada sauce or add chopped green chiles, jalapeños, or a splash of hot sauce to the cheese filling. Adjust to your family’s spice preference—Cheese Enchiladas adapt well to your tastes!

Can I prepare Cheese Enchiladas ahead of time?

Yes, you can assemble them up to 24 hours in advance. Cover tightly and refrigerate unbaked, then bake just before serving. This makes dinner parties or busy nights extra easy.

What protein options can I add to the filling?

For a heartier meal, mix in cooked shredded chicken, ground beef, or black beans with the cheese mixture before rolling. It’s a great way to stretch the recipe and please every hungry appetite at the table!

Final Thoughts

There’s just something soul-satisfying about making (and eating!) homemade Cheese Enchiladas. They’re easy, exuberant, and unfailingly delicious—whether for a quiet night at home or a joyful gathering. Give this recipe a try and let your kitchen fill with the cozy spirit of Tex-Mex comfort. Your taste buds will thank you!

Cheese Enchiladas Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Cheese Enchiladas are a classic Mexican dish featuring corn tortillas filled with a cheesy mixture, rolled up, and baked in a flavorful enchilada sauce until bubbly and delicious. These vegetarian enchiladas are easy to make and perfect for a comforting family meal.

Ingredients

Scale

Cheese Enchiladas:

12 corn tortillas
3 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
3 cups enchilada sauce
1 small onion, finely chopped
2 tablespoons vegetable oil
Chopped fresh cilantro for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Fry Tortillas: In a skillet, warm vegetable oil over medium heat. Lightly fry each tortilla for about 10 seconds per side. Drain on paper towels.
Coat Tortillas: Pour 1 cup of enchilada sauce into the baking dish. Dip each tortilla in the remaining sauce, fill with cheese and onion, roll up, and place seam-side down in the dish.
Bake: Pour remaining sauce over enchiladas, top with cheese. Cover with foil, bake for 20 minutes, then uncover and bake an additional 10 minutes until cheese is melted.
Garnish and Serve: Garnish with cilantro if desired and serve warm.