These cheese enchiladas are inspired by traditional Mexican flavors, simple, satisfying, and perfect for a family dinner everyone will love.
We're cooking up cheese-filled enchiladas in the Chili Pepper Madness kitchen, my friends! Care for one? Cheese enchiladas are the ultimate comfort food, warm, melty, and smothered in rich, flavorful red sauce.
Inspired by traditional Mexican flavors, this dish is made with corn tortillas filled with cheese, rolled up, and baked to perfection in a bold red enchilada sauce.
I keep my version nice and simple but still flavor-packed, with a mix of sharp cheddar and Monterey Jack, plus optional spicy add-ins like jalapenos or chili flakes for that extra kick spicy food lovers enjoy. It’s a family favorite that’s easy to make and even easier to love.
Let's talk about how to make cheese enchiladas, shall we?
What You'll Love
- Authentic Flavor, Easy Method. Classic ingredients, no complicated steps. Bonus for slow cooks like me!
- That Cheese Pull. Melty, bubbly, and totally satisfying. Gotta love it.
- Built for Bold Flavor. Use my homemade enchilada sauce or spice it up with chili flakes or hot sauce. You know you like it spicy!
Cheese Enchiladas Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Corn Tortillas. Traditional and flavorful. You can use flour if preferred.
- Red Enchilada Sauce. Homemade is best for bold flavor. Try my Enchilada Sauce Recipe for the best results.
- Cheese. A blend of sharp cheddar and Monterey Jack melts beautifully, but Mexican blends or manchego work great too.
- Toppings. Queso fresco or cotija, chopped cilantro or green onion, sour cream, spicy chili flakes, or diced tomatoes.
How to Make Cheese Enchiladas
Making these enchiladas is easy! Just warm your tortillas in a bit of oil until soft, fill them with shredded cheese, and roll them up.
Place them in a saucy baking dish, top with more enchilada sauce and cheese, then bake until melty and bubbling.
See the full step-by-step instructions in the recipe card at the bottom of the post.
That's it! Your cheese enchiladas are hot, cheesy, and ready to serve. Get cheesy, my friends!
Recipe Tips & Variations
- Cheese Swaps. Try Oaxaca, asadero, or a smoky gouda twist.
- Add-ins. Toss in sautéed onions, roasted poblanos, or black beans for extra flavor and texture.
- Want it Spicy? Add chopped jalapenos, drizzle on hot sauce, or sprinkle spicy chili flakes into the cheese mix.
Serving Suggestions
Serve your enchiladas with Mexican rice, homemade refried beans, or a crisp slaw.
A side of my classic guacamole recipe or spicy salsa like pico de gallo or salsa roja doesn’t hurt either. They also pair perfectly with a cold beer or margarita!
Try Patty's spicy margarita recipe. YUM!
Storage & Reheating Instructions
Store leftover cheese enchiladas in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175 C) oven, covered, for 10-15 minutes, or microwave individual portions until hot.
You can also freeze assembled (but unbaked) enchiladas. Wrap tightly and store for up to 3 months. When ready to cook, thaw overnight in the fridge or bake straight from frozen (just add extra time as needed).
Frequently Asked Questions
What cheese is best for enchiladas?
A blend of sharp cheddar and Monterey Jack is classic, but you can use Oaxaca, asadero, or any good melting cheese.
Can I use flour tortillas?
Yes! Corn is more traditional, but flour tortillas work great and are easier to roll.
How do I keep tortillas from cracking?
Lightly frying them in oil before rolling helps make them flexible and prevents cracking during baking.
Can I make these ahead?
Absolutely. You can assemble the enchiladas up to a day in advance. Just cover the baking dish tightly with foil and refrigerate. When you're ready to eat, bake as directed. You may need to add an extra 5-10 minutes to the cook time if baking straight from cold.
If frozen, thaw overnight in the fridge before baking, or bake straight from frozen with extra time added.
More Enchiladas Recipes to Try
Also try this dish with my Green Enchilada Sauce Recipe.
That's it, my friends. I hope you enjoy this easy cheese enchiladas recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Cheese Enchiladas Recipe
Ingredients
- 1 tablespoon vegetable oil
- 12 corn tortillas or flour, if preferred
- 2 cups red enchilada sauce homemade red enchilada sauce or canned
- 4 cups shredded cheese blend sharp cheddar + Monterey Jack, Mexican blend, or Mexican manchego – plus more as desired
- FOR SERVING: Crumbly queso fresco or cotija cheese, diced tomatoes, fresh chopped cilantro or green onion, sour cream, spicy chili flakes
Instructions
- Preheat oven to 350°F.
- Pour a thin layer of enchilada sauce in a greased 9×13" baking dish.
- Heat the vegetable oil in a large pan to medium heat. Cook the tortillas a few seconds in the oil until they become pliable. You may need to keep adding a bit more oil as you go along.
- Add 1/3 cup shredded cheese to the center of each tortilla and roll them up. Place them seam sides down into the baking dish.
- Pour the enchilada sauce over the top, then sprinkle with extra cheese if desired.
- Cover with foil and bake for 15 minutes, or until the cheese is bubbly and melty.
- Cool slightly, then garnish and serve.
Notes
Nutrition Information
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