You’ll never have leftovers when you serve these cheese filled enchiladas for dinner. With red enchilada sauce and two kinds of cheese, this dish is always a hit!
My family doesn’t always agree on a favorite enchilada filling, but I can always count on these Easy Cheese Enchiladas being a hit with everyone!
My husband is a huge fan of cheese enchiladas–he orders them almost every time we dine out at a Mexican restaurant. So I decided I should create the perfect cheese enchilada recipe to make at home.
I like to use a combination of cheddar and Monterrey jack cheese in this recipe, but really, and cheese that shreds and melts well will work. This is actually a great way to use up those odds and ends of cheese you might have sitting in your refrigerator.
I know these enchiladas will always be a hit with my kids too. When it comes to enchilada fillings, some of them prefer chicken, some like beef, but they all love cheese!
For variety, serve avocado, diced tomato, sour cream, salsa, sliced olives, or any of your favorite Tex-Mex toppings on the side. Then everyone can finish off their enchiladas however they like.
For ease and convenience, I usually make these enchiladas with canned sauce, but if you have time and want to make this dish a little extra special, homemade enchilada sauce is perfect in this recipe. And homemade flour tortillas really put this recipe over the top!
These enchiladas also freeze well. Sometimes I make a double batch and freeze on pan of uncooked enchiladas. Then I thaw it out in the refrigerator overnight and cook according to the recipe instructions.
This is also a great dish to take to a potluck, but don’t plan on bringing any home. And don’t be surprised if you get lots of requests for the recipe.
You really can’t go wrong with a recipe where the main ingredient is cheese, and these enchiladas are one of my tried-and-true, g0-to recipes.
If you want to serve a quick, comforting, satisfying meal that the whole family will love, I highly recommend these Easy Cheese Enchiladas.
Be sure to save this recipe for Easy Cheese Enchiladas to your favorite Pinterest board for later.
Here’s what you’ll need to make Easy Cheese Enchiladas
- Red enchilada sauce
- Heavy cream
- Sour cream
- Spices: chili powder, onion powder, salt and pepper
- Monterrey jack cheese
- Cheddar cheese
- Flour tortillas
- Cilantro, for garnish
Easy Cheese Enchiladas
Ingredients
- 1 10 oz. can red enchilada sauce
- 1/3 cup heavy cream
- 3/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded Monterey jack cheese
- 2 1/2 cups shredded cheddar cheese divided
- 10 8-inch flour tortillas
- Chopped cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.
- In a medium bowl, whisk together enchilada sauce and cream. Spread a thin layer of sauce in the bottom of the prepared pan.
- In another bowl, stir together sour cream, chili powder, onion powder, salt and pepper, Monterey jack cheese, and half of the cheddar cheese. Place about a 1/4 cup of cheese filling in each tortilla. Roll up and place, seam side down, in prepared pan.
- Pour remaining sauce over enchiladas. Bake, uncovered, for 20 minutes, or until sauce is bubbly. Top with remaining cheddar cheese and bake for an additional 5-10 minutes, or until cheese is melted.
- Garnish with fresh cilantro, if desired.
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Nutrition
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Who Dished It Up First: This is an original recipe
6 comments
Rachel
How do I reheat these?
Danelle
I reheat them in the microwave, covered with a paper towel.
Lynn
I made this tonight and they are delicious! The only thing I will do different next time is double the filling recipe. The recipe made only 6 and I went exactly by the recipe. YUMMY!
Elaine
Hi , could I use corn tortillas ?
k
Hey, what brand(s) of enchilada sauce do you usually use? Macayo’s was our go-to brand forever, but we don’t live in AZ anymore and can’t get it.
Danelle
I’m not really loyal to one enchilada sauce…..especially right now. It has been hard to find any enchilada sauce these days. I’m assuming because of the pandemic. I do buy the Hatch brand a lot.