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Homemade Cheese Enchiladas photo

Cheese Enchiladas

Cheese enchiladas are the ultimate comfort food! Rolled in tortillas and smothered in zesty sauce, they’re a crowd-pleaser for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 12-14 pieces white corn tortillas
  • 5-6 cups shredded cheddar cheese
  • 20 ounces red enchilada sauce (homemade recommended or canned)
  • 1 cup cabbage (thinly shredded)
  • 1 piece roma tomato (diced)
  • 1/4 cup Cotija cheese (crumbled, for topping, optional)
  • Sour cream (for topping)

Equipment

  • Large baking dish
  • Skillet
  • Measuring Cups
  • Spatula
  • Serving utensils

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients - Start by gathering all your ingredients. Preheat your oven to 350°F (175°C). If you're making homemade red enchilada sauce, prepare that first for a fresher taste.
  2. Step 2: Warm the Tortillas - In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. This will make them easier to roll without tearing.
  3. Step 3: Assemble the Enchiladas - Spread a thin layer of red enchilada sauce on the bottom of your baking dish. Take a warmed tortilla and fill it with a generous amount of shredded cheddar cheese and a sprinkle of cabbage. Roll it up tightly and place it seam-side down in the baking dish. Repeat until all the tortillas are filled.
  4. Step 4: Top with Sauce and Cheese - Once all the enchiladas are in the baking dish, pour the remaining red enchilada sauce over the top. Make sure to cover them evenly. Sprinkle the remaining shredded cheddar cheese on top, making it extra cheesy!
  5. Step 5: Bake - Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  6. Step 6: Serve and Enjoy - Remove the enchiladas from the oven and let them cool for a few minutes. Top with diced roma tomatoes, crumbled Cotija cheese, and a dollop of sour cream before serving. Enjoy the cheesy goodness!

Notes

  • Allow leftovers to cool completely before storing.
  • These enchiladas can be frozen for up to 2 months.
  • Mix different types of cheese for varied flavors.