EASY CHEESE ENCHILADAS — 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!
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.
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
- 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
- Preheat oven to 350 degrees. Grease a 9x13 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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 84mgSodium: 546mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 17g
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Who Dished It Up First: This is an original recipe