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+ servings
Cheese Enchiladas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 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
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
  • cups (355ml) vegetable broth/stock (can also use chicken broth/stock)
  • 1 (8oz)(227g) tomato sauce
  • 12 corn tortillas
  • 4 cups shredded monterey jack cheese
  • toppings of choice
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. 

  1. Preheat oven to 350 degrees F. Lightly coat the bottom of a 9x13 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*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 82mg27%
Sodium 715mg31%
Potassium 158mg5%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 22g44%
Vitamin A 880IU18%
Calcium 606mg61%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.