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30 Minute Easy Cheese Enchiladas

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3.67 from 307 votes

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.

PIN 30 Minute Easy Cheese Enchilada Recipe to try later!

The best ever, 30 Minute Easy Cheese Enchiladas in white casserole dish.Pin

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.
How to make Cheese Enchilada recipe with Sour Cream Sauce step-by-step.

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: Guacamolepico 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.
Closeup of Cheese Enchilada recipe with diced tomatoes and onions on top.Pin

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!
Cheese Enchiladas with Sour Cream Sauce.Pin

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.

Cheese enchilada with guacamole on top with a side of tortilla chips.Pin

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Easy Cheese Enchiladas

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.
3.67 from 307 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: cheeseenchiladas, enchiladas, mexicanfood
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 enchiladas

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!
Find Kathryn’s Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

  1. 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.

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Recipe Rating




61 Comments

        1. 5 stars
          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!

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 3 stars
    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.

    1. 5 stars
      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.

  9. 5 stars
    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?

  10. 5 stars
    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!

  11. 5 stars
    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.

    1. 5 stars
      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.

  12. 5 stars
    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!

    1. 5 stars
      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 🙂

  13. 5 stars
    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.

  14. 3 stars
    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.

    1. 5 stars
      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.

  15. 5 stars
    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.