Cheese Enchilada Recipe (2024)

• Tortillas: White or yellow corn tortillas about 6 inches in size. Use flour tortillas for a chewier texture and a more sturdy wrap.
• Cheese: Use a combination of shredded cheeses. My favorites are Monterey Jack and mild or sharp cheddar. For convenience, use a pre-shredded Mexican blend of cheese. Depending on the brand, that is usually a mix of cheddar, asadero, queso quesadilla, and Monterey Jack.
• Enchilada Sauce: I make my own spicy and smokey chili sauce. For convenience, use a store-bought canned red sauce, mild or spicy. Alternatively, I try green chili enchilada sauce for a tangier flavor.

See the recipe card below for all ingredients and measurements (US and metric).

Flavor Variations

The best part about this recipe for cheese enchiladas is that it’s easy to customize. You can switch up the cheese and add more spicy ingredients or vegetables. Give some of these tasty suggestions a try:

• Add sauteed onions, garlic, bell peppers, zucchini, corn, or beans.
• For a creamy filling, stir in some sour cream or cream cheese.
• Mix in some sour cream or heavy cream with the enchilada sauce.
• Try queso asadero, queso fresco, mozzarella, colby, or pepper jack. Sprinkle on cotija, queso fresco, or parmesan cheese on top for a saltier taste.
• Toss the cheese with taco seasoning or chili powder to enhance the flavor.
• Use homemade flour tortillas, corn tortillas, or cassava tortillas.

How to Make Cheese Enchiladas

Step 1: Preheat the Oven

Adjust the oven rack to the center position and set the temperature to 400ºF (204ºC).

Step 2: Make the Filling

Combine the flavorful ingredients to make it easier to fill each tortilla. Mix the Monterey Jack, cheddar, diced green chilies, and green onions in a large bowl. Now, evenly divide the mixture, about ⅓ cup per wrap.

Pro Tip: If you like a creamier consistency, mix in sour cream or softened cream cheese. The filling can be prepared a few days in advance.

Step 3: Warm the Tortillas

It only takes a few minutes to warm the tortillas, and it’s worth the extra time! Toasting them over medium-high heat for about 10 to 15 seconds per side adds more flavor to the surface, removing the raw starchy taste. It also makes them more pliable and easier to wrap.

Pro Tip: Drying the surface moisture makes the enchiladas less soggy, allowing them to soak up more of the delicious sauce.

Step 4: Assemble the Enchiladas

Add about ⅓ cup of the cheese filling to each tortilla. Wrap them up into a cigar shape, then place them side by side with the seam side down in the pan.

See Also

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Spread additional sauce on top of the enchiladas, then top with the different cheeses.

Tips for Perfect Execution: Soaking corn tortillas in the sauce makes them soggy and increases the risk of falling apart. A light coating can be applied, but don’t let them soak. It’s safer to dip flour tortillas for extra flavor. The gluten gives the wrap a better structure.

Step 5: Bake the Casserole

Cover the baking dish with foil to keep the heat in and prevent the tortillas from drying out. Bake the enchiladas for 15 minutes, then remove the foil and cook for about 5 additional minutes to finish melting the cheese.

Experimentation Encouraged: If you like a more brown crust, broil for a few minutes, keeping a close eye on color change.

Step 6: Ready To Serve

Once baking is complete, garnish with green onions and serve with your desired condiments, such as pico de gallo, homemade salsa, sour cream, avocado, guacamole, cilantro, or pickled red onions.

What is the best cheese to use for cheese enchiladas?

Use a melting cheese like Monterey Jack, cheddar, Colby, or pepper jack. Mexican restaurants typically use queso fresco, asadero, or a combination. Use a variety of at least two to switch up the taste. Top with cotija or queso fresco for a more aged, tangy, and saltier flavor.

What are the four kinds of cheese in Mexican cheese?

For convenience, pre-shredded Mexican cheese blends can be used for enchiladas. Depending on the brand, they typically contain cheddar, asadero, queso quesadilla, and Monterey Jack.

Should you cover enchiladas while baking?

Yes, cover the enchiladas to create a steamy environment. The trapped heat will heat the enchiladas and gently melt the cheese. The foil can be removed to melt the cheese or brown it at the end of baking.

How do you prevent soggy enchiladas?

Soggy enchiladas are mostly a problem with corn tortillas. Unlike flour tortillas, corn tortillas do not contain gluten to hold them strongly together. When soaked too long in sauce, the structure starts to break down. Lightly toasting the tortillas in a hot pan before wrapping helps to remove excess moisture, or frying in a thin layer of oil will create a barrier to reduce the amount of liquid soaked. After rolling up with filling, spread sauce on top to coat, but don’t drench.

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