Easy Cheese Enchiladas Recipe

Few dishes embody comfort, simplicity, and bold flavor the way classic cheese enchiladas do. Melted cheese wrapped in soft tortillas, bathed in a vibrant, deeply seasoned enchilada sauce,it’s a timeless favorite. As a chef, I’ve refined this recipe to bring together authentic Mexican technique with approachable home-cooking ease. The result: enchiladas that are irresistibly cheesy, perfectly balanced, and restaurant-quality.

Ingredients List

• 12 corn tortillas
• 3 cups shredded cheese (Cheddar, Monterey Jack, or a blend)
• 2 cups red enchilada sauce (homemade or high-quality store-bought)
• 1 small onion, finely chopped (optional)
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Fresh cilantro for garnish
• Salt to taste

Step-by-Step Instructions

Step 1: Warm the Sauce

Heat the enchilada sauce in a saucepan with cumin and smoked paprika to deepen the flavor. Keep warm on low heat.

Step 2: Prep the Tortillas

Lightly fry each tortilla in a splash of hot oil for 5–7 seconds per side. This prevents cracking and adds excellent texture.

Step 3: Dip and Fill

Dip each warm tortilla into the enchilada sauce, then place it on a plate. Fill the center with cheese and a sprinkle of onion if using.

Step 4: Roll and Arrange

Roll each tortilla tightly and place seam-side down in a baking dish lightly coated with sauce.

Step 5: Top and Bake

Pour the remaining enchilada sauce over the rolled tortillas and generously sprinkle more cheese on top.

Step 6: Bake to Perfection

Bake at 375°F (190°C) for 15–18 minutes, or until bubbly and golden around the edges.

Step 7: Serve

Garnish with fresh cilantro and serve hot—ideally with rice, beans, or a crisp salad.

Cook Time

Total: 30–35 minutes

Servings

Makes 4 servings

Nutritional Information (approx. per serving)

• Calories: ~420
• Protein: 20g
• Fat: 23g
• Carbohydrates: 32g
• Sodium: varies depending on the sauce

Storage Instructions

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat covered in the oven at 300°F until warmed through, or microwave in short intervals. Avoid freezing, as cheese enchiladas can become watery upon thawing.

Suggestions

• For richer flavor, use a blend of cheeses like Oaxaca, Monterey Jack, and sharp Cheddar.
• Add sautéed vegetables—spinach, mushrooms, or peppers—to enhance texture without changing the classic profile.
• Serve with Mexican crema, pickled jalapeños, or freshly sliced avocados for contrast.
• If making homemade enchilada sauce, use fire-roasted tomatoes for extra depth.

Seasonal Relevance

Cheese enchiladas shine year-round, but they’re especially comforting in cooler months when warm, melty dishes feel most satisfying. They also make a great addition to Cinco de Mayo spreads, family gatherings, or weeknight dinners.

Conclusion

These easy cheese enchiladas deliver everything you crave,soft tortillas, molten cheese, and richly spiced sauce that comes together in perfect harmony. Crafted with chef-level technique yet simple enough for any home kitchen, this recipe promises a plate full of comfort, flavor, and authenticity every time.