30 Minute Easy Cheese Enchiladas
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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.
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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.
Main Ingredients
- 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
Equipment
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 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
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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!
Will they be good with corn tortillas ?
Hi Brenda, yes you can make these enchiladas with corn tortillas. This recipe will make more since corn tortillas are about half the size of a regular flour tortilla. I hope you love 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 were awesome. Made them last night for dinner. No leftovers.
Hi Tom, that is amazing! I’m so glad you loved these enchiladas!
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.
Why not add the amount of the sour cream and red sauce? Equal parts? What???!! So unprofessional.
What???!! So rude!!!!
Hi Rita, all of the recipe measurements for each ingredient are listed in the recipe box towards the bottom of the page. Please let me know if you have any other questions.
I’m going to try this recipe for my sister’s surprise 60th birthday party. Hopefully I won’t mess it up!
Hi Ann, this is such a great recipe to celebrate a birthday! I hope you all love it 🙂
Made it for my husband tonight we are in our 70’s and married only one year. I am vegetarian and he is so far happy with everything I make. Tried your creamy version of cheesy enchiladas and it was a hit. 5 stars my dear. Subscribed to your site. Anxious to see what else I can whip up to make a change thanks for letting me be a super hero tonight. Blushing.
Hi Starr! Thank you so much for your review 🙂 I am SO happy to hear that you both loved these enchiladas! Easy and delicious recipes are my favorite! I hope you find other recipes on my blog that you will enjoy.
This recipe was great! My family loved it and said to make it every week. I added green chilis into the mixture and a combination of Colby Jack and velveeta inside. I made some shrimp on the side for whomever wanted to put some on top. Thank you for this recipe!
Hi Nicki! I love that you and your family loved these enchiladas! The green chilis and velveeta sound like a great addition and I love the shrimp idea too! Thanks so much for your review 🙂
These were fantastic and so easy to make. My kiddos love cheese enchiladas and they all raved about these.
Hi Ryan! That is so amazing to hear, thank you so much for the review. I’m so glad you all loved this enchilada recipe!
great
I don’t usually leave comments EVER but this satisfied my craving in the time of need. I didn’t have time to defrost chicken and didn’t have beans so I found this recipe and it was *chef kiss*! I used Las Palmas canned green sauce instead of red sauce, corn tortillas (heated them up a bit so they folded without breaking), and put the oven on boil the last couple of mins to get it crispy on the top. LOVE LOVE LOVE.
Hi Rev, thank you so much for your review and comment! I’m so glad that you found my recipe and loved them! I love the variations you used too!
What brand canned sauce do you use? Mine turned out bad. Used the packets and even with alot of sourcream not at all like enchiladas in restauant.
Hi Kurt, I use 1 20 ounce can of Red enchilada sauce and typically use the “Las Palmas” brand. I made a note in the recipe card to use a can since I’ve never made it with the packets. I’m sorry these didn’t turn out the way they were intended to.
These were delicious and this had become one of my go-to recipes. Taco Tuesday has become Mexican night in our house, and this is one of the recipes I keep in rotation. The most recent time I made it, I added some sauteed spinach to the enchiladas to include a vegetable in the meal.
Hi Terrace! Thank you so much for your review! I’m so glad you loved these enchiladas and adding spinach is a great idea, I want to try that next 🙂
Best cheese enchiladas I’ve ever have. I don’t like onions though so they didn’t make it into the mix
Thank you so much!! That is so great to hear. I’m so glad you loved my Cheese Enchilada recipe!