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.
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!
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.
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.
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
CAN’T GET ENOUGH?
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
- 9 x 13 inch baking dish
- 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
- 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!
- 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.