Ooey, gooey cheese enchiladas have all the best flavors of Mexico wrapped into one tiny corn tortilla. Make your red sauce from scratch, and follow our instructions to bake these easy cheese enchiladas that will instantly transport you to a warm Mexican beach.
Enchilada Recipe - Nutrition Facts
Per serving: ⅙ recipe
Calories 64 kcal; Fat 4 g; Sodium 480 mg; Carbohydrates 4 g; Vitamin C 5.4 mg.
*Numbers are estimates only and subject to vary with different preparations.
Mexican Cheese Enchiladas - FAQ
What is the best melting cheese for enchiladas?
As far as we’re concerned, it’s tough to go wrong with cheese - almost every cheese will add a fantastic depth of flavor and pair well with our enchilada sauce.
Our favorite and the most traditional cheese to choose is Queso Blanco to make authentic cheese enchiladas. Queso Blanco is a slightly salty and mild cheese that often tops enchiladas, burritos, and empanadas.
Another great option is a Mexican cheese blend that you can find pre-grated in most grocery stores, including Monterey Jack, cheddar, Asadero, and Queso Quesadilla.
Oaxaca and Asadero blended is another dynamite blend to try!
Is this recipe spicy?
We used Gebhardt chili powder for a nice spice in our homemade enchilada sauce, which tends to be milder than hot. Up the ante with some cayenne or spicier chilies, like poblano or serrano.
What kind of tortillas should I use?
Corn tortillas give your dish that authentic Mexican flavor that’s incomparable. That said, you can use any kind of tortilla you like - white flour, whole wheat, or even gluten-free flour blend tortillas will do.
If you choose to use corn, it’s crucial to warm the tortillas before you dip and roll them to prevent cracking, as they’re a little firmer and less pliable than wheat. Place them on a hot skillet or directly on your gas grill if you own one, and cook for a quick 15-30 seconds per side.
If you’re feeling extra adventurous, you can make your own corn tortillas very simply at home with some masa harina flour, water, and a tortilla press - they taste incredible and only take a few extra minutes to make.
Can I use store-bought enchilada sauce?
If you love the convenience of store-bought sauce, you can absolutely use it to make this cheese enchilada recipe.
We recommend using our recipe to learn how to make red enchilada sauce from scratch - it tastes better than store-bought and whips up in a quick 7 mins or less. If you make your own, it’s easier to adjust the flavors - you can add extra chipotle peppers in adobo for an extra spicy enchilada!
Enchiladas freeze well when prepared and frozen uncooked. You can keep them sealed in the freezer for up to 6 months before preparation - simply remove the container from the freezer and place it in the fridge at least 6 hours before you bake them.
You can also prepare these enchiladas up to a day ahead of time by storing them covered in the fridge in the casserole dish. Take them out of the refrigerator 30 minutes before baking to let them come up to room temperature.
Once cooked, these enchiladas store well in the fridge for up to 4 days. You can reheat in the microwave or pop them in the oven for 10 minutes to warm them up again.
What can I serve with enchiladas?
Virtually any Mexican street food pairs particularly well with these homemade enchiladas. Here are a few of our favorites:
- Mexican rice
- Mexican street corn
- Chips & guacamole or homemade salsa
- Cilantro lime rice
- Chicken taquitos
Final Notes: Homemade Cheese Enchiladas with Red Sauce
These enchiladas are full of spicy chili flavors and rich Mexican cheese - though they require a bit of baking time, the prep beforehand is so simple.
Because they’re so easy to make ahead, we love to bring them to potluck dinner parties, and if you leave the meat out, they’re suitable for vegetarians, too!
What better way to enjoy them than with a homemade pitcher of refreshing lime margaritas?
If enjoyed this recipe, feel free to check out our recipes for buffalo chicken quesadilla, shrimp fajitas, or chicken burrito!
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