Last Updated on April 24, 2022 by Kathryn Donangelo
These 30 Minute Easy Cheese Enchiladas are simply the best! Made with only 6 ingredients- these are super cheesy and smothered in a Sour Cream Enchilada Sauce.
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I love this 30 Minute Easy Cheese Enchiladas recipe because it’s so easy and quick to make. You will be amazed at how fast these enchiladas will come together in 6 simple steps below.
I combine red enchilada sauce with sour cream and it makes a deliciously creamy sauce that goes perfectly with these enchiladas!
Some other recipes I love serving with these enchiladas are my Sheet Pan Chicken Nachos, Carne Asada Street Tacos, Guacamole, Pico de Gallo, and Skinny Spicy Margarita Recipe,
HOW TO MAKE THESE EASY CHEESE ENCHILADAS
Tortillas: We prefer tacos and enchiladas with flour tortillas as opposed to corn but you can make these with corn if you prefer. If you do, you will be able to make more enchiladas since the corn tortillas are about half the size of a regular flour tortilla.
Sauce: I love red enchilada sauce with this recipe because it compliments the sour cream so well. The sauce is the easiest part! All you do is mix the sour cream and enchilada sauce together for an ultra-creamy and delicious sauce. I started adding sour cream to my enchiladas a few years ago and it’s a total game-changer.
Cheese: My favorite cheeses to use when making enchiladas is a Mexican blend that consists of sharp cheddar, Colby, and Monterey Jack cheese. However, any cheese combination will work.
Toppings: Some toppings you can put on these Cheese Enchiladas once they are cooked are diced onions, green onions, tomatoes, guacamole, sour cream, jalapeños, and your favorite hot sauce if you want more heat.
Fill, Roll, Repeat: It doesn’t get any easier than this. Simply fill the enchiladas with cheese and onions, roll, and repeat. Add enchilada sauce and cheese to the top and bake for 20-25 minutes. Dinner is ready in no time! Serve with beans, rice and your other favorite Mexican side dishes!
CAN I ADD MEAT TO THESE EASY CHEESE ENCHILADAS?
You 100% can add meat to these Cheese Enchiladas.
Some meat ideas to add are shredded chicken, rotisserie chicken, ground beef, shredded beef, or ground turkey. I made these Spicy Chicken and Cheese Enchiladas using a rotisserie chicken and it was amazing.
To make these with meat, add 1/4 – 1/2 cups of meat to each tortilla along with cheese, and about 1 tablespoon of the Sour Cream Enchilada Sauce for additional flavor. Fill, roll, and repeat until you run out of tortillas.
Keep in mind you will have leftover meat and you will have to squeeze the filled tortillas onto the baking sheet.
I always recommend doubling this recipe!
WHAT YOU NEED TO MAKE THESE EASY CHEESE ENCHILADAS
Flour or whole wheat tortillas: you can also use a low-carb tortilla option.
Shredded cheese: I used a Mexican blend that consists of sharp cheddar, Colby, and Monterey Jack. I always recommend shredding the cheese so it gets extra melty.
Sour cream: you can use regular or low-fat.
Red enchilada sauce: canned enchilada sauce works perfectly with this recipe, you can also make yours from scratch. I’ve never tried this recipe with green sauce, but I’m sure it would be just as good!
Yellow onions: you can also use white onions.
Green onions: adds flavors.
Toppings of your choice: guacamole, pico de Gallo, and spicy salsa are some of our favorites!
CAN YOU MAKE THESE CHEESE ENCHILADAS AHEAD OF TIME?
Yes! I often make these ahead of time and then pop them in the oven when ready to eat.
You can make these Cheese Enchiladas in the morning or the night before. Be sure to wrap the baking dish with plastic wrap and leave it in the fridge until ready to bake.
When ready, bake accordingly to the directions and you may need to add a few additional minutes.
CAN I FREEZE THESE ENCHILADAS?
These enchiladas are freezer-friendly! Place enchiladas in a freezer-safe pan and cover tightly with plastic wrap and then cover with foil. You can keep these frozen for up to 2 months.
Once ready to enjoy, thaw the enchiladas overnight in the refrigerator before baking. Bake accordingly to the directions.
LEFTOVERS
If you have leftovers, simply wrap them tightly with plastic wrap and place in the refrigerator for 3-4 days. When ready to reheat, bake at 350 degrees F for about 10-15 minutes until warm and cheese has remelted.
Celebrate Cinco de Mayo!
- 30 Minute Easy Cheese Enchiladas from Kathryn’s Kitchen Blog
- 7 Layer Dip from Magical Ingredients
- Caldo de Queso from Pandemonium Noshery
- Carnitas Bowls from That Recipe
- Classic Paloma from Books n’ Cooks
- Easy Pico de Gallo from Jen Around the World
- Instant Pot Vegetarian Lentil Tortilla Soup from Cheese Curd In Paradise
- Mango Agua Fresca from Art of Natural Living
- Margarita Sangria from Family Around the Table
- Mexican Red Rice from Karen’s Kitchen Stories
- Southern Fried Chicken Tacos from Palatable Pastime
- Steak Street Tacos from Blogghetti
- Taco Dip from Devour Dinner
- Tacos Americano from A Kitchen Hoor’s Adventures
- White Chicken Enchiladas from Hezzi-D’s Books and Cooks
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This recipe was originally published on May. 11, 2020. It was republished on Jan. 25, 2022, to include additional information and photos.
Easy Cheese Enchiladas
Equipment
- 9 x 13 inch baking dish
Ingredients
- 8 large flour tortillas or whole wheat
- 3 cups shredded cheese
- 8 ounces sour cream
- 1 can, 20 ounces Red enchilada sauce
- 1/4 cup yellow onions; diced
- 1/4 cup green onions; thinly sliced
- toppings of your choice; guacamole, sour cream, diced tomatoes, onions
Instructions
- Preheat oven to 350 degrees F. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
- Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
- Add 1/4 cup of shredded cheese in the middle of each tortilla. Add a pinch of diced onions and a pinch of sliced green onions. Roll the tortilla and place on the baking dish. Repeat until you have made 8 enchiladas.
- Add the remaining enchilada sauce to the top making sure to get the corners. I like to use a spoon to ensure the top is evenly coated with sauce. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with more diced yellow onions and sliced green onions. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!
Notes
- Make these ahead of time- You can make these Cheese Enchiladas in the morning or night before. Be sure to wrap the baking dish with plastic wrap and leave in the fridge until ready to bake. When ready, bake accordingly to the directions and you may need to add a few additional minutes.
This recipe was originally published on April 2020. It was republished on April. 24, 2022, to include additional and updated information.
These enchiladas were delicious. We loved the addition of sour cream with the enchilada sauce.
The sour cream really brings out the flavor, so happy you enjoyed these!
Cheese, cheese and more cheese. I can’t get enough! I love how quickly this recipe comes together and mixing sour cream with enchilada sauce is genius.
Thank you so much, Stacey!
They turned out perfect! My family really liked it!
I’m so happy, thanks for trying my recipe, Teodora!
I love how cheesy and satisfying this is!! Thanks for the recipe!
Enjoy!! 🙂
I haven’t cooked enchiladas for ages. Thanks for the reminder to add them to my menu. I’m going to make your recipe tomorrow.
I hope you love them, they are so good and easy! 🙂
Thank you so much for sharing this amazing cheese enchiladas recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Thank you so much, Allyssa!
These Easy Cheese Enchiladas were delicious. The children loved them and requested I make them again soon!
That is great to hear! So happy you treid my recipe 🙂
Thanks for such an amazing recipe. I love that it is so cheesy. My family to love it for sure. This is surely going to be my weekend special.
Woohoo! Thank you and I’m so glad! 🙂
I’m gonna need my own dish of these are they are outstanding! The red enchilada sauce pairs so perfectly with this dish. And this is perfect any day of the week for sure!
So happy to hear you loved them!! 🙂 Thank you so much, Lori!
I love cheese so much, and I am drooling with this recipe. So delicious!
I hope you can try these!
This is such a crowd-pleasing dish! Super easy to make and filled with veggies. And of course, that gorgeous melted cheese! My family absolutely loved this.
Thank you so much, Marie!
This recipe was delicious! My kids gobbled them down quickly! They were also tasty as leftovers the next day!
I love having these enchiladas as leftovers!!
I love how easy and simple this enchiladas recipe is. Also, the sour cream adds a delicious tangy flavor. I will definitely make this recipe again!
The sour cream is such a key ingredient! So happy you made my recipe 🙂
My cheese obsession is really hitting right now! This recipe looks super delicious, I haven’t made enchiladas in ages and I can’t wait to use this recipe for when I make them next time. Thank you for sharing this recipe!
If you love cheese like me, you will LOVE these! Enjoy, Ramona!
A fast, easy and convenient dinner recipe. My family loves enchiladas, and is our to-go dish when we want something comforting and delicious. The sour cream goes really well with the enchilada sauce.
I love that! So happy these enchiladas are your go-to, they are so easy!
Love cheese enchiladas, decided to try the sour cream addition to the sauce…it was good but the sour cream looks like it curdled, its not big chunks but very fine lumps…taste great, doesn’t look so good.
Hi Victoria, the sour cream usually doesn’t have chunks in it. You do have to whisk together the sour cream and enchilada sauce until smooth. I hope you can give this recipe another try and I’m glad you liked the flavor! Thank you.
OMG! So amazing! I love it. The flavor is amazing. My sauce with sour cream and enchilada sauce was smooth. Shared with all my friends.
I have cream cheese, thought about testing that. Have you tried that?
AHHmazing! I added green chilies with the onions and cheese. Prepped these in less than 30 minutes between calls and baked them for dinner. Delicious!
My mom doesn’t like sour cream. Will it mess up the recipe if I don’t use it.