Easy Cheese Enchiladas

When it comes to comfort food, these easy cheese enchiladas are my top choice.

Enchiladas may be humble, but they’re also proof that Mexican cuisine transforms basic ingredients into something magical. 

Serve them piping hot, when the cheese is at its most gooey and irresistible.

Topped with a sprinkle of fresh cilantro and a dollop of cool sour cream, they’re hard to beat.

Why You’ll Love These Cheese Enchiladas

Rich, Cheesy Goodness: Filled with a blend of creamy cheeses, these enchiladas are the ultimate indulgent meal.

Loaded with Flavor: The combination of savory enchilada sauce, aromatic spices, and melted cheese creates an unforgettable taste.

Quick & Easy: They’re easy enough for a weeknight dinner, but impressive enough to serve to guests.

Customizable: Add beans, veggies, or your favorite toppings to make them your own.

Ingredients

• Enchilada Sauce: The tangy, savory base that ties all the flavors together and keeps the enchiladas moist.

• Corn Tortillas: The soft, pliable shells that hold the cheesy filling and soak up the sauce.

• Shredded Mexican Cheese: A melty blend of cheeses that adds rich flavor and gooey texture to every bite.

• Oaxaca Cheese: The creamy, mild cheese that creates pockets of deliciously melted goodness inside the enchiladas.

• Black Beans: A hearty and optional addition for extra protein and texture.

• White Onion: Adds a sweet and slightly sharp crunch to the filling for balance.

• Sour Cream: The creamy ingredient that binds the filling and adds tangy richness.

• Seasonings: Aalt, black pepper, garlic powder, ground cumin enhance the flavors with a subtle kick of spice and savory warmth.

• Fresh Cilantro: A bright, fresh garnish that adds a pop of color and herbal flavor to finish the dish.

How to Make Cheese Enchiladas

These rolled beauties are saucy, cheesy, and deliciously messy. But they’re so easy to make, even the kids can get involved!

1. PREHEAT the oven to 350°F and spread 1/3 of the enchilada sauce in a 9×13-inch baking dish.

2. MICROWAVE the tortillas in a damp paper towel for 20-30 seconds until soft and pliable.

3. MIX 2 cups of shredded Mexican cheese, Oaxaca cheese, black beans (if using), onion, sour cream, salt, pepper, garlic powder, and cumin in a bowl.

4. FILL the tortillas with a few tablespoons of the cheese mixture. Roll them up and place them seam-side down in the baking dish.

5. POUR the remaining enchilada sauce over the tortillas and sprinkle the remaining shredded cheese on top.

6. COVER with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

7. COOL for 10 minutes before serving, garnished with fresh cilantro. Enjoy!

Tips for the Best Cheese Enchiladas

Keep these tips (and a few variations) in mind and your homemade enchiladas will be top notch!

• Use a fresh cheese blend. The bagged stuff just doesn’t have the same taste or texture. So, shred the cheese yourself.

• Don’t overfill the tortillas. Just a couple of tablespoons should do the trick. If you add too much filling, you won’t be able to roll them properly. And even if you can, they likely won’t hold together in the baking dish. 

• Cover the enchiladas evenly. The sauce keeps the enchiladas from drying out while baking. Don’t skimp on the sauce, either. When it comes to enchiladas, more sauce is always better.

• Assemble ahead for convenience. Follow the recipe directions, but stop short of baking the dish. Instead, cover it tightly with foil and refrigerate it. It will last up to 24 hours before you’ll need to bake it. 

• Create a more flavorful filling. Cheese and onions are the bare necessities. You can add sauteed peppers, sauteed zucchini, or charred sweet corn. A pinch of cayenne or some diced jalapenos is also a nice, spicy touch. 

• Make them more filling. Add a layer of refried beans to each tortilla before adding the filling. Or mix fully cooked chicken, beef, or pork in with the filling. Yum!

What to Serve with Cheese Enchiladas

Cheese enchiladas pair nicely with most Mexican staples. Here are some of my best suggestions: 

• Chips and salsa
• Guacamole
• Avocado slices
• Refried beans
• Mexican rice
• Stuffed peppers
• Queso

How to Store

This recipe yields about 10 to 12 enchiladas, so you may have some left over. Be sure to store them correctly to extend their life. 

To Store: Wrap cold leftovers tightly in plastic and refrigerate for up to 3 days. Store excess sauce in a separate container to prevent sogginess. 

To Freeze: Wrap the entire pan of cooled enchiladas tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. For meal-prepping, wrap each enchilada separately and freeze them in a freezer-safe container. 

To Reheat: Reheat enchiladas for 15 to 20 minutes at 350°F. Or microwave individual portions for 1 to 2 minutes. Spoon extra sauce over them to maintain moisture.

More Tex-Mex Faves You Have to Try

Tex-Mex Pasta Salad
Mexican Street Corn Soup
Mexican Mac and Cheese
Texas Caviar