These homemade cheese enchiladas bring authentic Mexican comfort to your table in just 30 minutes. Smothered in savory sauce and packed with melty cheese, each enchilada delivers the perfect balance of textures and flavors.
At only 278 calories per serving, they’re a satisfying meal that won’t break your calorie bank. Whether you’re planning a family dinner or hosting friends, this foolproof recipe guarantees restaurant-quality results right from your kitchen.
Fresh Mexican Cheese Enchiladas
- Corn Tortillas (12-14): Choose white corn for authentic texture and flavor
- Cheddar Cheese (5-6 cups): Freshly shredded for best melting results
- Enchilada Sauce (20 oz): Homemade preferred for richer taste
- Cabbage (1 cup): Thinly shredded for crispy topping
- Roma Tomato (1): Fresh diced for garnish
- Cotija Cheese (1/4 cup): Crumbled for authentic Mexican touch
- Sour Cream: For creamy finishing touch
Preparation Steps
- Preheat: Set oven to 350°F (175°C) for perfect melting
- Prepare Tortillas: Warm each tortilla on dry skillet until soft and pliable
- Sauce Base: Pour ¼ cup enchilada sauce in 9×13″ baking dish
- Assembly: Fill tortillas with cheese, roll tightly, place seam-side down
- Sauce & Cheese: Cover with remaining sauce and sprinkle reserved cheese
- Bake: Heat for 20-25 minutes until bubbly and golden
- Garnish: Top with cabbage, cotija, tomatoes, and sour cream
- Serve: Pair with refried beans and Mexican rice for complete meal
Cooking Techniques
The secret to perfect cheese enchiladas lies in warming your tortillas properly! Heat each tortilla on a dry skillet just until it’s soft and bendable – about 20-30 seconds per side. This quick step keeps your tortillas from breaking when you roll them.
If you’re in a hurry, you can wrap a stack of tortillas in damp paper towels and microwave them for 30 seconds.
Make-Ahead & Storage Tips
You can assemble these enchiladas up to 24 hours ahead – just cover with foil and keep in the fridge until you’re ready to bake. After cooking, leftovers stay tasty for 3-4 days in the fridge. For best results, store any fresh toppings like cabbage, tomatoes, and sour cream separately.
When reheating, pop individual portions in the microwave for 1-2 minutes, or warm the whole pan in a 325°F oven until heated through.
Simple Variations
Love cheese? Mix up your cheese blend! Try combining cheddar with Monterey Jack for extra meltiness, or add some pepper jack for a spicy kick.
You can also tuck some diced green chiles or jalapeños inside for extra flavor. Not a fan of cabbage? Shredded lettuce works great as a topping too. For a heartier dish, add a layer of black or pinto beans inside each enchilada.
Topping Ideas
Make your enchiladas extra special with some fun toppings! Besides the classic cabbage, tomatoes, and sour cream, try adding:
- Diced avocado or guacamole
- Sliced black olives
- Chopped fresh cilantro
- Pickled jalapeños
- Diced white onion
- A squeeze of fresh lime juice
Cheese Enchiladas
Equipment
- 9×13 inch baking pan
- Skillet
Ingredients
- 12 white corn tortillas 14
- 5 cups shredded cheddar cheese to 6 cups
- 20 ounces red enchilada sauce homemade recommended, or canned
- 1 cup cabbage thinly shredded
- 1 roma tomato diced
- 1/4 cup Cotija cheese crumbled, for topping (optional)
- sour cream for topping
Instructions
- Preheat oven to 350 degrees F.
- Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable.
- Pour ¼ cup of the enchilada sauce into the bottom of a 9×13” pan.
- Fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan.
- Pour remaining enchilada sauce over the top. Top with remaining ½ cup of cheese.
- Bake for 20-25 minutes or until hot and bubbly.
- Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
