If you are looking for something simple and delicious for dinner, these Easy Cheese Enchiladas are perfect. Simple and full of flavor. And cheese!Â
Easy Cheese Enchiladas
These cheese enchiladas are to die for! My mom made them for us last time we were visiting and we devoured them! We decided to make them ourselves and they turned out perfectly. Thanks for the recipe Mom! This is a total repeat! So tasty and EASY!
Mexican food is one of those great entree styles that can be so versatile. It’s also filled with the ingredients kids love, so it’s an easy way to please the whole family. After all, it’s cheese and tortillas. And lots of other amazing things!
Update: We have made these enchiladas MANY times since this first post! It is one of our kids’ favorite meals. They are so cheesy and good! They definitely satisfy that craving for Mexican food — which is always my favorite.
Restaurant Style, but Better
I love going to eat at Mexican Restaurants but this recipe tastes just as good as eating out for less money. If you want to make this into a full meal like you would be served at your favorite restaurant, serve this with our Restaurant-Style Mexican Rice, Cheater Refried Beans, and our BEST Guacamole Ever. You and your family will love it!
Our Restaurant-Style Mexican Rice is one of our most popular recipes and we even have a quick video tutorial so you can see how easy it is make. The Mexican Rice is delicious with these Easy Cheese Enchiladas. I like topping these enchiladas with cilantro and olives, but they are also delicious with sour cream, chopped tomatoes, shredded lettuce, and salsa.
How To Make Easy Cheese Enchiladas
Ingredients
Sauce Ingredients
- 2 tablespoons oil
- 1 medium onion chopped
- 2 garlic cloves finely chopped
- Salt and freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 14 oz fire-roasted crushed tomatoes (1 can)
- 1/2 cup chicken or beef stock
Enchiladas
- 12 corn tortillas
- 3 tablespoons oil
- 4 scallions chopped
- 3 tablespoons cilantro leaves finely chopped
- 4 cups shredded Monterey Jack cheese divided
Instructions
- Pre-heat the oven to 375ºF.
- Heat the 2 Tbsp. oil in small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes.
- While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.
- In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish.
- When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with Mexican Rice, refried beans and guacamole!
Equipment
- 9x13 inch pan
