Cheese Enchilada Recipe

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This cheese enchilada recipe is very easy to make and it is finger-licking-good. I make it with my homemade red enchilada sauce but you can certainly make it with store bought if you prefer. If you do decide to make the sauce from scratch you can make it in advance and keep it in the refrigerator for up to 2 weeks.

These cheese enchiladas are vegetarian and are a great weeknight meal loved by adults and children alike. Be generous with your cheese so that they are ooey-gooey when you serve them.

This goes very well with a side salad.

Here is what you are going to need for this easy and delicious cheese enchilada recipe:

Serves four
Red enchilada sauce
12 corn tortillas
4 cups shredded cheese – preferably 4 Mexican blend
Chopped scallions

Preheat oven to 350 degrees.

Heat a skillet with about 2 inches of oil. Heat oil well. When oil is hot, add tortillas, one by one for a few seconds to soften. Place the tortillas on a paper towel lined plate and drain excess oil.

Line the bottom of and oven proof 9×13 pan with enchilada sauce. Pour some enchilada sauce in a bowl.

Place the softened and drained tortillas, one by one, into the sauce you have set aside. Coat tortilla well. Add shredded cheese to the middle of tortilla and roll. Place the enchilada into the baking dish. Do this with all 12 tortillas,

Pour the remaining enchilada sauce on to the rolled tortillas. Cover with remaining cheese.

Place casserole in oven and bake for about 20 minutes. Remove from oven when sauce is bubbly and cheese has melted. Top with chopped scallions and serve. Enjoy!

Print the Cheese Enchiladas Recipe Here

Print the Red Enchilada Sauce Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • April 30, 2011

    Anthony T

    Ok, I just put these enchiladas together, and it’s in the oven. My wife, who is from Mexico, says the house smells really good. I also made your version of the Mexican rice to go on the side, but I used a long-grain brown rice. I got a surprise when I lifted the lid after 20 minutes on the rice. Both will be ready in about 20 more minutes. I’m sure it will be great. I love your videos because you explain so much, and you make it easy to follow along. Fingers crossed!

  • April 30, 2011


    Yay! I hope it comes out fantastic! Thank you so much for trying these out! I appreciate it! Buen provecho!
    Mary Ann

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