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
- 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.
- 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 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
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