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This 30 Minute Easy Cheese Enchilada Recipe is simply the best! Made with only 6 ingredients- these are super cheesy and smothered in a Sour Cream Enchilada Sauce.
Cheese Enchilada Recipe
I love this 30 Minute Easy Cheese Enchilada Recipe because it’s so easy and quick to make. Your whole family will absolutely love these. You will be amazed at how fast these enchiladas will come together in 6 simple steps below.
I combine canned or homemade red enchilada sauce with sour cream and it makes a deliciously creamy sauce that goes perfectly with these enchiladas! I started adding sour cream to my Chicken Enchiladas a few years ago and it’s a total game-changer.
Make this a complete meal by serving these enchiladas with refried beans, Mexican rice or Spanish rice, and your favorite salad. Some other Mexican-inspired recipes I love making are Sheet Pan Chicken Nachos, Carne Asada Street Tacos, and Skinny Spicy Margarita Recipe.
Why You’ll Love This Recipe
- Quick and easy: This is a great way to get dinner on the table fast- especially on those busy week days or school nights.
- Crowd pleaser: Everyone will love how much flavor each bite has. This will be a new family favorite recipe.
- Authentic flavor: This Cheese Enchilada recipe tastes even better than the kind you get at restaurants. Promise!
- So cheesy: There is lots of cheese in each tortilla making them perfectly cheesy and melty.
- Baked: Unlike traditional enchiladas, these are baked and not fried. You don’t need any hot oil to make these which makes them a bit healthier.
- Flour or whole wheat tortillas: We prefer tacos and enchiladas with flour tortillas as opposed to corn but you can make these with yellow corn tortillas or white corn tortillas 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. you can also use a low-carb tortilla option.
- Shredded cheese: My favorite cheeses to use when making enchiladas is a Mexican blend of cheeses that consists of sharp cheddar cheese, Colby, and Monterey Jack cheese. However, any cheese combination will work. I always recommend shredding the cheese yourself instead of buying pre-shredded so the cheese 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 you homemade enchilada sauce from scratch. I’ve never tried this recipe with green sauce, but I’m sure it would be just as good! I love red enchilada sauce with this recipe because it compliments the sour cream so well.
- Yellow onions: You can also use white onions.
- Green onions: Adds flavors.
- Toppings of your choice: Guacamole, pico de Gallo, jalapeños, tomatoes, diced onions, green chiles, fresh cilantro, and spicy salsa are some of our favorites! Add your favorite hot sauce if you want more heat.
How To Make Cheese Enchiladas
- Make creamy red sauce. In a medium bowl, whisk together the red enchilada sauce and sour cream until combined, creamy and smooth.
- Add red sauce to the bottom of a casserole dish. Ladle in about 2 cups of the sour cream enchilada sauce so it covers the bottom of the dish.
- Fill tortillas. Add 1/4 cup cheese mixture to the center 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.
- Top rolled enchiladas with red sauce, cheese, and bake. Add the remaining enchilada sauce to the top making sure to get the corners. Top with 1 cup of cheese and bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. Garnish with your favorite toppings. Serve with guacamole, sour cream, chips and dip to make the perfect meal! Enjoy!
Can I Add Meat?
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 Enchiladas using a rotisserie chicken and it was amazing. If you want to add protein and still keep these vegetarian add pinto beans or black beans instead of meat.
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 making a double batch because these are the best cheese enchiladas and they always go quick!
Can I Make 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 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 & Storage
If you have leftovers, simply wrap them tightly with plastic wrap or an airtight container 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.
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Easy Cheese Enchiladas
- 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 Sept. 7, 2022, to include additional and updated information.
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