Best Cheese Enchilada
Creamy, cheesy enchiladas with a rich tomato sauce and tender tortillas, perfect for comforting family dinners or casual gatherings with bold flavors.
Ingredients
Instructions
- Mix grated onion and grated cheese together.
- Mix oil and plain tomato sauce together.
- Pour half of the tomato sauce mixture into a 9 x 13-inch baking dish.
- Spread a couple of tablespoons of the cheese mixture onto a corn tortilla and roll it up.
- Place the rolled tortilla in the baking dish.
- Repeat until all cheese mixture is used, arranging the rolled tortillas in the dish.
- Pour the remaining tomato sauce mixture over the rolled tortillas.
- Bake in a 375°F (190°C) oven for 30 minutes or until bubbly.
Tips & Substitutions
For a creamier texture, consider adding a blend of Monterey Jack cheese with the Cheddar. If you want a bit of heat, sprinkle some diced jalapeños into the cheese mixture. To save time, use store-bought enchilada sauce instead of making your own with tomato sauce and oil. This recipe is also perfect for meal prepping; just assemble and freeze before baking.
Serving Suggestions
Serve these enchiladas with a side of Southwestern Hominy for a hearty meal. A fresh green salad or some Mexican rice pairs well too. Top with sour cream, fresh cilantro, and avocado slices for added flavor. For a party, consider serving this dish alongside a 5 Layer Mexican Dip for a fun spread.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Best Cheese Enchilada contains roughly 505 calories, with 5g protein, 22g carbohydrates, and 46g fat. It is a good source of vitamin C (14% of the Daily Value), dietary fiber (12% of the Daily Value), and potassium (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer them over corn. They will still roll up nicely and hold the filling well. However, keep in mind that flour tortillas may yield a slightly different texture and flavor in the final dish.
How can I make these enchiladas spicier?
To add some heat, mix in diced green chilies or hot sauce into the cheese mixture. You can also use pepper jack cheese instead of Cheddar for an extra kick. Feel free to top the finished dish with sliced jalapeños before baking.
Is this recipe suitable for vegetarians?
Yes, this cheese enchilada recipe is vegetarian-friendly as it contains no meat. You can enhance its nutritional value by adding sautéed bell peppers, zucchini, or black beans to the cheese filling, making it even more satisfying for vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).