This homemade cheese enchilada recipe is a quick and easy weeknight meal! From the gooey melted cheese to the smoky, spicy sauce, this recipe will become a family favorite.
For added protein, try my chicken enchilada casserole or classic chicken enchiladas recipe.
Recipe Science
- Melting cheese within the enchiladas creates a smooth, creamy texture and rich flavor, as the heat causes the proteins and fats to meld together.
- Enchilada sauce poured over the tortillas soaks into them during baking, which helps to soften the tortillas and blend the flavors throughout the dish.
- Baking the enchiladas allows the cheese to brown on top, enhancing the dish’s flavor and texture through the Maillard reaction.
Jump To a Section
Why It Works
This quick and easy cheese enchilada recipe is perfect for preparing any day of the week. You can also make a big tray to feed a crowd to celebrate Cinco de Mayo! Grate your favorite melty cheeses, wrap them in tender tortillas, top them with a flavorful sauce, and bake!
I like to use a combination of cheddar and Monterey Jack cheeses. They deliver an enticing cheese pull and gooey melt. Add extra fillings like vegetables for heartier bites or spicy seasoning for more heat, or switch up the tortillas for a different taste and texture.
Ingredients You’ll Need
- Tortillas: White or yellow corn tortillas about 6 inches in size. Use flour tortillas for a chewier texture and a more sturdy wrap.
- Cheese: Use a combination of shredded cheeses. My favorites are Monterey Jack and mild or sharp cheddar. For convenience, use a pre-shredded Mexican blend of cheese. Depending on the brand, that is usually a mix of cheddar, asadero, queso quesadilla, and Monterey Jack.
- Enchilada Sauce: I make my own spicy and smokey chili sauce. For convenience, use a store-bought canned red sauce, mild or spicy. Alternatively, I try green chili enchilada sauce for a tangier flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Flavor Variations
The best part about this recipe for cheese enchiladas is that it’s easy to customize. You can switch up the cheese and add more spicy ingredients or vegetables. Give some of these tasty suggestions a try:
- Add sauteed onions, garlic, bell peppers, zucchini, corn, or beans.
- For a creamy filling, stir in some sour cream or cream cheese.
- Mix in some sour cream or heavy cream with the enchilada sauce.
- Try queso asadero, queso fresco, mozzarella, colby, or pepper jack. Sprinkle on cotija, queso fresco, or parmesan cheese on top for a saltier taste.
- Toss the cheese with taco seasoning or chili powder to enhance the flavor.
- Use homemade flour tortillas, corn tortillas, or cassava tortillas.
How to Make Cheese Enchiladas
Step 1: Preheat the Oven
Adjust the oven rack to the center position and set the temperature to 400ºF (204ºC).
Step 2: Make the Filling
Combine the flavorful ingredients to make it easier to fill each tortilla. Mix the Monterey Jack, cheddar, diced green chilies, and green onions in a large bowl. Now, evenly divide the mixture, about ⅓ cup per wrap.
Pro Tip: If you like a creamier consistency, mix in sour cream or softened cream cheese. The filling can be prepared a few days in advance.
Step 3: Warm the Tortillas
It only takes a few minutes to warm the tortillas, and it’s worth the extra time! Toasting them over medium-high heat for about 10 to 15 seconds per side adds more flavor to the surface, removing the raw starchy taste. It also makes them more pliable and easier to wrap.
Pro Tip: Drying the surface moisture makes the enchiladas less soggy, allowing them to soak up more of the delicious sauce.
Step 4: Assemble the Enchiladas
Add about ⅓ cup of the cheese filling to each tortilla. Wrap them up into a cigar shape, then place them side by side with the seam side down in the pan.
Spread additional sauce on top of the enchiladas, then top with the different cheeses.
Tips for Perfect Execution: Soaking corn tortillas in the sauce makes them soggy and increases the risk of falling apart. A light coating can be applied, but don’t let them soak. It’s safer to dip flour tortillas for extra flavor. The gluten gives the wrap a better structure.
Step 5: Bake the Casserole
Cover the baking dish with foil to keep the heat in and prevent the tortillas from drying out. Bake the enchiladas for 15 minutes, then remove the foil and cook for about 5 additional minutes to finish melting the cheese.
Experimentation Encouraged: If you like a more brown crust, broil for a few minutes, keeping a close eye on color change.
Step 6: Ready To Serve
Once baking is complete, garnish with green onions and serve with your desired condiments, such as pico de gallo, homemade salsa, sour cream, avocado, guacamole, cilantro, or pickled red onions.
Frequently Asked Questions
Use a melting cheese like Monterey Jack, cheddar, Colby, or pepper jack. Mexican restaurants typically use queso fresco, asadero, or a combination. Use a variety of at least two to switch up the taste. Top with cotija or queso fresco for a more aged, tangy, and saltier flavor.
For convenience, pre-shredded Mexican cheese blends can be used for enchiladas. Depending on the brand, they typically contain cheddar, asadero, queso quesadilla, and Monterey Jack.
Yes, cover the enchiladas to create a steamy environment. The trapped heat will heat the enchiladas and gently melt the cheese. The foil can be removed to melt the cheese or brown it at the end of baking.
Soggy enchiladas are mostly a problem with corn tortillas. Unlike flour tortillas, corn tortillas do not contain gluten to hold them strongly together. When soaked too long in sauce, the structure starts to break down. Lightly toasting the tortillas in a hot pan before wrapping helps to remove excess moisture, or frying in a thin layer of oil will create a barrier to reduce the amount of liquid soaked. After rolling up with filling, spread sauce on top to coat, but don’t drench.
Serve This With
If you tried this Cheese Enchilada Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Cheese Enchiladas
Ingredients
- 2 cups grated Monterey jack cheese, divided
- 2 cups grated mild cheddar cheese, or sharp, divided
- ⅓ cup canned diced fire roasted green chilies, optional
- ⅓ cup sliced green onions
- 10 corn tortillas, or flour, 6" size
- 1 ½ cups enchilada sauce, divided
Instructions
- Preheat the Oven – Adjust the oven rack to the center position—Preheat to 400ºF (204ºC).
- Make the Filling – In a large bowl, combine 1 ¼ cups of Monterey Jack cheese, 1 ¼ cups of cheddar cheese, green chilies, and green onions.
- Warm the Tortillas – Warm each tortilla in a pan over medium-high heat to lightly toast and make pliable, 10 to 15 seconds per side. Transfer to a plate and cover with a kitchen towel to keep warm.
- Assemble the Enchiladas – Lightly coat a 13×9 baking dish with cooking spray or oil. Spread ½ cup of the enchilada sauce on the bottom. Fill the center of each tortilla with about ⅓ cup of the cheese mixture. Roll into a cylinder and transfer to the baking dish, seam-side down. Repeat the process until 10 enchiladas are rolled and lined up in the pan. Evenly spread the remaining sauce over the top. Sprinkle with the remaining Monterey Jack and cheddar cheese.
- Bake the Casserole – Cover the baking dish with foil and bake for 15 minutes. Uncover and bake until the cheese is melted and bubbly, about 5 minutes.
- To Serve – If desired, garnish with green onions. Serve while still hot.
Recipe Video
Notes
- Topping Suggestions: Sour cream, pico de Gallo, avocado, cilantro, cotija cheese, red onions, or pickled onions.
- Make-Ahead: Assemble the casserole, cover it, and refrigerate for up to 2 days. Freeze for up to 1 month. Thaw before using.
- Storing: Cover and store in the refrigerator for up to 5 days.
- Reheat: Cover with foil and warm in a 325ºF (163ºC) oven until hot. Alternatively, microwave portions on the high setting in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Zac says
A while back, a little by accident we discovered a great alternative to putting down a layer of sauce on the bottom which never seems to help them not stick.
We lay down a good layer of cheese. It gets a little crispy and is a great addition to these cheese enchiladas
Judy says
Ooh that sounds so good.
Jessica Gavin says
I love this suggestion! Extra contrast in texture sounds delicious with the crispy cheese!
Judy says
Oh these sound delicious. I can’t wait to make these. I was thinking I might add some street corn too. What do you think Jessica?