Cheese Enchiladas

  • These easy Cheese Enchiladas will quickly become a family favorite! Corn tortillas are filled with monterey jack cheese and a topped with a homemade red enchilada sauce.

    These Cheese Enchiladas are corn tortillas filled with monterey jack cheese and topped with a homemade red enchilada sauce! They are easy to make and will become a family favorite! #redenchiladas #cheeseenchiladas

    Cheese Enchiladas

    I have an easy recipe for cheese enchiladas that uses corn tortillas and my homemade red enchilada sauce. I promise it isn’t very hard to make and your family will love them!

    A few other super easy weeknight meals you may love are: Homemade Ground Beef Taco Meat, Homemade Hamburger Helper, or Homemade Sloppy Joes.

    These Cheese Enchiladas are corn tortillas filled with monterey jack cheese and topped with a homemade red enchilada sauce! They are easy to make and will become a family favorite! #redenchiladas #cheeseenchiladas

    When I was making these to photo to put here on the old blog I didn’t realize how hard they were going to be to photo!

    I hate to say it but cheese enchiladas are UGLY! And it was really hard to try and make them look as good as they taste. I know they aren’t the prettiest pictures to look at so you guys are just going to have to trust me when I say they are good!

    These Cheese Enchiladas are corn tortillas filled with monterey jack cheese and topped with a homemade red enchilada sauce! They are easy to make and will become a family favorite! #redenchiladas #cheeseenchiladas

    How to make Cheese Enchiladas

    As I mentioned they are really easy to make. You will start by making a homemade red enchilada sauce. Now don’t freak out and say I am just going to take a short cut and buy the sauce.

    I PROMISE it doesn’t take very long to make the sauce and it tastes so much better than store bought. It’s not an authentic red sauce but it is quick, easy, and full of flavor.

    After you’ve made your sauce it will be assembly time. Now it is up to you on whether you want to lightly fry your corn tortillas before dipping them in the red sauce. I do this sometimes and it does change the dish slightly.

    It helps to bring out the corn flavor of the tortillas but it does take a little extra time so it’s up to you.

    These Cheese Enchiladas are corn tortillas filled with monterey jack cheese and topped with a homemade red enchilada sauce! They are easy to make and will become a family favorite! #redenchiladas #cheeseenchiladas

    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.

    Dip a corn tortilla in the red sauce and fill with shredded cheese. Roll up carefully and place seam side down in a baking dish. Continue until your baking dish is full.

    Pour the remaining sauce over the enchiladas and top with more cheese. Bake and enjoy!

    These Cheese Enchiladas are corn tortillas filled with monterey jack cheese and topped with a homemade red enchilada sauce! They are easy to make and will become a family favorite! #redenchiladas #cheeseenchiladas

    Can I freeze cheese enchiladas?

    Yes, you can and 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.

    Can I make cheese enchiladas ahead of time?

    Yes, you can! Make the dish according to directions and instead of baking cover with foil. Place in the 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.

    What to serve with cheese enchiladas:

    Cheese Enchiladas
    Prep Time
    15 mins
    Cook Time
    20 mins
     

    These easy Cheese Enchiladas will quickly become a family favorite! Corn tortillas are filled with monterey jack cheese and a topped with a homemade red enchilada sauce.

    Course: Main Dish
    Cuisine: Mexican
    Keyword: cheese enchiladas, red cheese enchiladas
    Servings: 6
    Calories: 465 kcal
    Author: Malinda Linnebur
    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
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon sugar
    • 1 1/2 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
    1. 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.

    2. 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
    1. Preheat oven to 350 degrees F. Lightly coat the bottom of a 9×13 baking dish with enchilada sauce.

    2. 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.

    3. Pour remaining enchilada sauce over tortillas and sprinkle with any remaining cheese. Bake for 20 minutes or until cheese is melted and bubbly.

    Recipe Notes
    1. 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.
    2. 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.
    3. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

    What to serve with cheese enchiladas:

    Nutrition Facts
    Cheese Enchiladas
    Amount Per Serving (2 enchiladas)
    Calories 465 Calories from Fat 270
    % Daily Value*
    Total Fat 30g 46%
    Saturated Fat 18g 90%
    Cholesterol 82mg 27%
    Sodium 715mg 30%
    Potassium 158mg 5%
    Total Carbohydrates 28g 9%
    Dietary Fiber 3g 12%
    Sugars 2g
    Protein 22g 44%
    Vitamin A 17.6%
    Calcium 60.6%
    Iron 8.3%
    * Percent Daily Values are based on a 2000 calorie diet.
    These Cheese Enchiladas are corn tortillas filled with monterey jack cheese and topped with a homemade red enchilada sauce! They are easy to make and will become a family favorite! #redenchiladas #cheeseenchiladas
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