Simple melty cheese enchiladas in red chile sauce
Cheese Enchiladas
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
8 enchiladas
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Corn tortillas stuffed with a blend of melted cheeses and baked in a savory red chile sauce. A vegetarian comfort food classic that proves simple can be spectacular.
Cuisine: Mexican
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
35 min total time|4 servings|Easy difficulty
Corn tortillas stuffed with a blend of melted cheeses and baked in a savory red chile sauce. A vegetarian comfort food classic that proves simple can be spectacular.
MexicanVegetarian
Sarah Chen
(Updated )
These Tex-Mex cheese enchiladas use a combination of cheeses for the perfect melt and flavor. The key is using freshly grated cheese rather than pre-shredded for the smoothest texture.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 8 corn tortillas
- 3 cups shredded cheddar cheese
- 2 cups red enchilada sauce
- ½ cup diced white onion
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- 1
Preheat oven to 375°F and spread ½ cup sauce on the bottom of a baking dish.
- 2
Heat oil in a skillet, quickly fry each tortilla for a few seconds per side to soften.
- 3
Fill each tortilla with cheese and a pinch of onion, roll up, and place seam-side down.
- 4
Pour remaining sauce over enchiladas and top with remaining cheese and onion.
- 5
Bake for 18-20 minutes until the cheese is melted and the sauce is bubbling.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Cheddar cheeseAmerican or Velveeta for Tex-Mex style
Extra melty and creamy
Red enchilada sauceGreen enchilada sauce
Different flavor profile but equally delicious
Tips & Storage
Pro Tips
Use a mix of cheddar and Monterey Jack for the best flavor and melt.
Quickly frying tortillas in oil makes them pliable and adds flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (55mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates20g
Fat28g
Fiber690mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my enchiladas soggy?
- Avoid over-saucing; a thin layer of sauce is all you need.
- Can I add beans or rice?
- Absolutely—refried beans make a great addition to the filling.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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