The BEST homemade Cheese Enchiladas! Our favorite authentic cheese enchiladas are easy, fast and insanely delicious!
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!
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!
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:
- Authentic Mexican Rice
- Pico de Gallo
- Homemade Refried Beans
- Restaurant Style Salsa
- Horchata
- Tres Leches Cake
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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The BEST homemade Cheese Enchiladas! Our favorite authentic cheese enchiladas are easy, fast and insanely delicious!
- 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
Preheat oven to 350 degrees F.
Warm corn tortillas on a hot skillet for a few seconds in each side.
Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 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 1/2 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
Recipe Video
Serve with one of my favorite Mexican side dishes.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Nancy White says
August 4, 2018 at 1:34 pmTry la Margarita in Fountain Square. Best food. Especially the el toro with cheese
Lauren says
October 25, 2018 at 6:25 pmHi Lauren, was wondering if these enchiladas could be made ahead and frozen, and if so, before or after baking? Thanks! Excited to try these!
Lauren ?
Lauren Allen says
October 28, 2018 at 12:49 pmYes that would work. Freeze for up to 2-3 months. Bake from frozen for about 1 hour, covered, at 350 degrees F. Uncover and bake an additional hour or so, until hot and bubbly.
Mibo says
November 8, 2018 at 11:30 pmLooks really good. Never knew it was this easy. I will need to add chicken to this to really enjoy it. I don’t doubt the flavors are there but the carnivore in me will not be satisfied. LOL
Ami Calhoun says
December 28, 2018 at 4:14 pmIf you wanted to add chicken, how much would you add?
Lauren Allen says
December 28, 2018 at 9:09 pmI’d say 1-2 chicken breasts, cooked and shredded 🙂
Kasandra says
February 9, 2019 at 12:00 amFunny thing, I’ve always made my enchiladas the same way, I just garnished them differently. I replicated my favorite cheese enchilada from the local restaurant where I grew up. It was easy and so tasty. I never actually thought about it being authentic at all! I’m glad you shared your recipe because now I can point to a website and show people that I actually was making them the correct way all along! Well done!
Yoli says
March 3, 2019 at 9:11 amThis enchilada sauce is the best! Definitely beats any store brand we have tried. We are from Texas and ground meat in the enchilada sauce is a huge thing here. Do you have any tips on how to best incorporate the meat into the sauce?
Lauren Allen says
March 23, 2019 at 5:57 pmYum! I would just brown the meat at the beginning, before making the rest of the sauce.
Tex in the Congo says
March 31, 2019 at 4:22 amGreat sauce! I’m on a project on the Congo river (Africa) – tortillas are scarce here (as is cheddar). To make every square inch of tortilla count, and to share the wealth with the team, we make a layered enchilada casserole. To your awesome sauce, we add canned corn(drained), finely diced garlic and onions to the sauce. In a 9×13 casserole, we layer the sauce, tortillas (about 3 tortillas pieced together flat to cover the area), more sauce, cheddar; repeat twice more, ending with cheese on top. We’re not rolling the tortillas, so we don’t need to preheat or oil them. It takes only 9 tortillas to make a full 9×13 enchilada platter, so when someone arrives on site with 30 tortillas in their backpack, we can get 3 enchilada dinners out of it. “Muito obrigada” for the sauce recipe – we never have leftovers.
Lauren Allen says
March 31, 2019 at 3:11 pmSounds delicious! Thanks for sharing!
Nan Sebastian says
April 13, 2019 at 5:44 pmHi!! I have used a few of your recipes before and just logged on to get the cheese enchilada one for tonite when I saw you said your hometown was Park City! Me too! We moved back to Austin when I was diagnosed with bone marrow cancer, as my kids were in school here and elderly mom was as well….but have been healthy for 11 years so we talk daily about moving back to PC. We miss the mountains fiercely! Just wanted to thank you for you blog, recipes !!
Nan Sebastian (was Bixler) and was in real estate development for 5 subdivisions in PC
512.264.5336
Toni Hopkins-Garcia says
April 27, 2019 at 3:37 pmMade this (and your sauce) last weekend and am making it again! It’s delicious! I used homemade corn tortillas. This was better than many restaurants I’ve been to and I live in San Antonio, TX!