Homemade Cheese Enchiladas

This Tex-Mex inspired Cheese Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – corn tortillas filled with cheese in the most delicious homemade red enchilada sauce. Plus, it's ready in about 30 minutes, making it a perfect recipe for any weeknight dinner or special occasion!

Course Dinner, lunch, Main Course

Cuisine American, Mexican

Keyword Cheese Enchilada Recipe, Cheese Enchiladas, Homemade Cheese Enchiladas

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings (2 enchiladas each)

Calories 324kcal

Cost $15

Ingredients

12 corn tortillas (we use homemade corn tortillas)
30 oz red enchilada sauce (or 1 batch of homemade red enchilada sauce)
8-10 oz shredded cheese of choice (we use shredded cheddar)

Instructions

Preheat your oven to 350°F and pour the enchilada sauce into a bowl large enough for a whole tortilla to fit into it. If using homemade sauce that has been chilled, heat the sauce up a bit before dipping the tortillas, as the sauce is likely to have thickened in the fridge.
Take each tortilla and place it fully into the sauce. Flip it over and lift, allowing any excess sauce to drip off before moving it into the prepared baking dish.
Place about 2-4 tablespoons of cheese along the center line of the tortilla and roll tightly. Push the stuffed tortilla to one side of the baking dish (lengthwise) and repeat until all tortillas are stuffed and placed.
Pour any remaining enchilada sauce evenly over the rolled tortillas. Finally, cover with all remaining cheese (add more here if you'd like) and bake at 350°F for 20 minutes.
Enjoy these cheese enchiladas right away, or portion and freeze them for enjoyment later on. Freeze for up to 3 months.

Notes

Common Questions

Can you make these in advance?

Yes! You can make them up to a week in advance and just keep them in the fridge ready to bake. Then just pop it in the oven at 350°F for 20-25 minutes until the cheese is melted and the sauce is bubbling.

How do I freeze these cheese enchiladas?

Simple! Use a freezer-safe dish to make your enchiladas and freeze them before baking. Remove from the freezer and thaw overnight, then bake as normal. Or, you can put them right into the oven from the freezer. If you do the latter, cover the dish for 20 minutes, then remove the cover and bake for another 20-25 minutes or until the cheese is melted and the internal temperature is at least 145°F.

Nutrition