The BEST homemade Cheese Enchiladas! Our favorite authentic cheese enchiladas are easy, fast and insanely delicious!

A white casserole dish filled with cheese enchiladas covered in red enchilada sauce and topped with chopped cabbage and tomatoes

I am a teeny-tiny ok HUGE snob when it comes to Mexican food. My husband and I spent a few months living in Mexico and everything I thought I knew about Mexican food was changed. I came away with tons of favorite recipes, like Authentic Mexican Rice, delicious homemade corn tortillas, homemade tamales and my favorite homemade horchata!

A white casserole dish filled with five uncooked cheese enchiladas with red enchilada sauce being poured over the top.

My idea of good “tacos” is super snobby now too. There’s nothing quite like an authentic Mexican street taco!

There’s a restaurant in my home town of Park City that makes some pretty legit Mexican food (It’s called El Chubasco, if you’re ever visiting!). I love their Camarones a la Diabla and street tacos, but my all-time favorite thing on the menu is their cheese enchiladas. They make them just how I loved them when we lived in Mexico!

A casserole dish filled with a row of cheese enchiladas and topped with red enchilada sauce, shredded cabbage, tomatoes, and cheddar cheese.

Super cheesy, served with red sauce and shredded cabbage, diced tomatoes, cotija cheese and sour cream on top. They are HEAVENLY. My husband and I could eat these at least once a week.

And the best part–they’re super, super EASY! If you use a great brand of canned enchilada sauce, they’re even easier. Or you can always make the sauce from scratch! Olé!

Consider serving this with:
What kind of tortillas should you use for authentic cheese enchiladas?

This recipe calls for white corn tortillas, but ifIf you enjoy flour tortillas, those will work great!  It’s important to warm the corn tortillas to make them easier to roll for enchiladas, and to prevent them from cracking. To warm the corn tortillas, place them on a hot skillet or griddle and cook them for 15-30 seconds on each side.

 

 

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Recipe

The BEST homemade Cheese Enchiladas! Our favorite authentic cheese enchiladas are easy, fast and insanely delicious! | Tastes Better From Scratch
Prep 10 mins
Cook 20 mins
Total 30 mins
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Video

Ingredients
  

  • 12-14 white corn tortillas
  • 5-6 cups shredded cheddar cheese
  • 20 ounces red enchilada sauce
  • 1 cup cabbage , thinly shredded
  • 1 roma tomato , diced
  • 1/4 cup crumbled cotija cheese , for topping (optional)
  • sour cream , for topping

Instructions
 

  • Preheat oven to 350 degrees F.
  • Warm corn tortillas on a hot skillet for a few seconds in each side.  
  • Pour ¼ cup of the enchilada sauce into the bottom of a 9x13'' 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. 
  • Serve with a side of Mexican Rice

Notes

Serve with one of my favorite Mexican side dishes.

Nutrition

Calories: 275kcalCarbohydrates: 16gProtein: 14gFat: 17gSaturated Fat: 10gCholesterol: 52mgSodium: 749mgPotassium: 116mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 3.8mgCalcium: 378mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Wow! What a winning meal…made these enchiladas tonight with your homemade enchilada sauce and your Mexican rice recipe. Got rave reviews by both vegetarian daughter and meat-loving husband. Thank you!

  2. In the recipe it says corn tortillas, but in the video, flour tortillas are used. Are they interchangeable in this recipe? I know that corn tortillas are more authentic.
    Thanks.

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