These easy Cheese Enchiladas will quickly become a family favorite! Corn tortillas are filled with Monterey Jack cheese and topped with a homemade red enchilada sauce.
Cheese enchiladas recipe
I’m happily sharing my cheese enchilada recipe that uses corn tortillas and my homemade red enchilada sauce. I promise it isn’t very hard to make, and your family will love these red enchiladas!
With a few minutes of prep time and only 20 minutes of cook time, this easy cheese enchiladas dish is bound to be a new favorite!
A few other super easy weeknight meals you may love are: Homemade Ground Beef Taco Meat, Homemade Hamburger Helper, or Homemade Sloppy Joes.
Why You’ll Love Easy Cheese Enchiladas
- They are made with the best homemade red sauce!
- Simple ingredients
- Family favorite
- Kid friendly
- Can be customized
Cheesy Enchiladas Ingredients
- Butter
- All-Purpose Flour
- Spices – I use a blend of onion powder, garlic powder, chili powder, cumin, and oregano
- Sugar
- Vegetable Broth
- Corn Tortillas
- Monterey Jack Cheese
- Toppings of your choice
How to make Cheese Enchiladas
MAKE RED SAUCE: In a small saucepan, melt butter over medium-low heat. In a separate bowl, combine flour, spices, and sugar. Whisk in the spices and cook for 1-2 minutes. Whisk in the broth and tomato sauce until slightly thickened.
PREPARE ENCHILADAS: Preheat the oven to 350 degrees and lightly coat a baking dish with enchilada sauce. Dip tortilla into sauce and place in baking dish. Add cheese and roll, then add to dish. Repeat until all enchiladas have been made.
BAKE: Top cheesy enchiladas with the rest of the sauce and sprinkle with cheese. Bake for 20 minutes or until cheese is melted. Serve and enjoy!
Red Enchiladas Tips
- To keep the tortillas from getting soggy, fry them in a skillet. Just heat a little oil in a skillet and fry the corn tortilla for a few minutes. Don’t cook for too long, or they will be hard to roll. Drain on a paper towel until ready to use.
- Place the cheese enchiladas seam side down. Roll up carefully and place seam side down in a baking dish.
- Swap the Monterey Jack cheese with any cheese you like. Just choose something that melts well, like cheddar.
Frequently Asked Questions
Yes, you can — you can freeze them baked or unbaked! If freezing unbaked, cover well with foil and place in freezer for up to 2 months. Thaw, uncover, and bake accordingly. If you want to freeze them after baking, be sure to cool completely, cover with foil, then freeze for up to 2 months. Thaw and reheat the cheesy enchiladas as needed. I have only tried this with corn tortillas.
Yes, you can! Make the dish according to the directions, and instead of baking, cover with foil. Place in the fridge for up to 24 hours, then remove from refrigerator 30 minutes before baking. Bake accordingly. I don’t recommend trying this with flour tortillas as they will be too soggy.
• Quick and Easy Refried Beans
• Spanish Rice
• Homemade Pico de Gallo
• Homemade Guacamole
• Any toppings you desire!
The options are endless! Add any of the following or anything else you like:
• Lettuce
• Tomatoes
• Sour Cream
• Guacamole
• Jalapenos
• Queso
• Avocado
• Cilantro
• Lime wedges
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Cheese Enchiladas
Ingredients
Red Sauce
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2-3 tablespoons good chili powder (I don't recommend using the store brand)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon sugar
- 1½ cups (355ml) vegetable broth/stock (can also use chicken broth/stock)
- 1 (8oz)(227g) tomato sauce
Enchiladas
- 12 corn tortillas
- 4 cups shredded monterey jack cheese
- toppings of choice
Instructions
Red Enchilada Sauce
- In a small saucepan melt the butter over medium-low heat. While the butter is melting, in a small bowl combine the flour, chili powder, onion powder, garlic powder, cumin, oregano, and sugar.
- When the butter has melted add whisk in the spice mixture and cook for 1-2 minutes to bring out the flavor of the spices. Whisk in the vegetable broth and tomato sauce and cook until thickened slightly. Should lightly coat the back of a spoon.
Enchiladas
- Preheat oven to 350 degrees F. Lightly coat the bottom of a 9×13 baking dish with enchilada sauce.
- Dip a corn tortilla in enchilada sauce and place in baking dish. Add about 1/4 cup of shredded cheese and carefully roll up tortilla. Place at end of baking dish. Continue to this step until baking dish is full.
- Pour remaining enchilada sauce over tortillas and sprinkle with any remaining cheese. Bake for 20 minutes or until cheese is melted and bubbly.
Notes
- Freezer options: You can freeze them baked or unbaked. If freezing unbaked cover well with foil and place in freezer for up to 2 months. Thaw, uncover and bake accordingly. If you want to freeze them after baking be sure to cool completely, cover with foil, freeze for up to 2 months. Thaw and reheat as needed. I have only tried this with corn tortillas.
- Make ahead options: Make the dish according to directions and instead of baking cover with foil. Place in fridge for up to 24 hours and remove from refrigerator 30 minutes before baking. Bake accordingly. I don’t recommend trying this with flour tortillas as they will be too soggy.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
- Quick and Easy Refried Beans
- Spanish Rice
- Homemade Pico de Gallo
- Homemade Guacamole
- Any toppings you desire!
