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Easy Cheesy Cheese Enchiladas

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Restaurant style enchiladas — at home! My favorite are the very simple, yet sublime cheese enchiladas! These enchilada’s use your favorite jarred enchilada sauce, Soft corn tortillas filled with shredded cheese, diced onions, finished with more sauce and more Mexican cheeses, mmmm the cheesier the better in my book!

With Cinco de Mayo this weekend, I thought it was a great time to share this recipe. It’s quick and simple, because (shocker) you can use your favorite store bought sauce, how very un-blogger like of me.

To complete this delicious dish, try either our Easy Spanish Rice or our Copycat Chipotle Lime Rice, both excellent!

Melting cheese from a cheese enchilada | via @thefreshcooky

I know, I know the internet is filled with  recipes that claim “never make your own enchilada sauce again” and “10 minute enchilada sauce” which at some point I might try, I’ve tried a few but have yet to find one that I love.

Until then, I’m making them like my mom used to make with a store bought sauce and I have found a delicious, all natural jarred sauce that is made and jarred right here in Colorado.

Pan of easy restaurant style cheese enchiladas from @thefreshcooky

Ingredients & Substitutions

  • Enchilada sauce =>> this is mine! Nanita’s Finest found in our local grocery store. I mix the mild with the medium green chile sauce and it’s perfect!
  • White or Yellow Corn Tortillas | I typically use organic white
  • Oil | a non-flavored oil here, I typically use Avocado or Grapeseed oil as it’s great at high heats
  • Cheese | Off the block shredded cheese is the best, as it doesn’t container stabilizers or any fillers, but I’ll be honest I usually use the pre-shredded Mexican blend cheese from Costco. Colby Jack, Jack, Pepper Jack, Cotijo and other Mexican cheese are all fabulous!
  • Onion | I like sweet yellow onion for this, the one place I don’t mind the onions being a bit crunchy
  • Other Mix-Ins | I realize I might be kinda boring in that I really like my enchiladas pure, just cheese and onions, but my family loves it when I mix in this healthy crack chicken or barbacoa beef!
Image of jars of Nanita's Finest New Mexico Style Green Chile sauce on counter

If you cannot find Nanita’s try looking for another natural enchilada sauce, a decent brand is Hatch; if you cannot find a natural one.

Try mixing two types; a red and a green chile sauce then use half and freeze the other half for another time.


Preheat oven to 350° and prep baking dish, I typically use an 8×8 or 9×9 square* pan, sprayed with some oil and a few tablespoons of your sauce spread over the bottom.

FEEDING MORE? | *You may also make this is a larger casserole dish if desired or even a cast-iron skillet; simply increase all ingredients to meet your needs.

Melting cheese from a cheese enchilada | via @thefreshcooky

Pour sauce into a medium saucepan and warm; in a small fry pan, heat a couple tablespoons of oil over medium heat.

Using tongs carefully place one corn tortilla at a time in the hot oil and fry for 15-20 seconds.

Flip and fry for 10 more seconds, this will help the tortillas to keep from breaking when rolling, remove from oil, allowing to drip for a moment, then quickly dip in the warm sauce to coat.

Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

Lay prepped tortilla in your baking dish and place a handful of cheese and a few diced onions in the center of the tortilla and roll carefully, placing enchilada seam side down.

Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

Continue rolling until all tortillas are filled and tucked in next to one another.


YES, just remember to use corn tortillas (100% corn, some are combined with flour, so watch it) and make sure your sauce and shredded cheese is clean, this is a GLUTEN FREE recipe!

In fact, you should probably shred your own cheese, it’s cheesier and meltier anyway!

Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

Adding Meat to Cheese Enchiladas

If desired, add shredded chicken (rotisserie chicken works great for this), leftover shredded pork or barbacoa beef, all delicious! Or try my Crack Chicken! It’s amazing!

Pour the rest of the sauce over the rolled enchiladas and sprinkle with a little more (or a lotta) cheese.

Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

Bake in 350° oven for 15-20 minutes until cheese is melted and sauce is bubbly. Serve immediately.

Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

Delicious served with Spanish-Mexican Riceorganic refried beans and crisp tortilla chips.

Cheese Enchilada Topping Suggestions

  • chopped fresh tomatoes
  • chopped cilantro
  • sour cream
  • guacamole
  • salsa
  • sliced olives
  • minced onion
Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

And there you have it, another delicious meal ready in a little over 30 minutes!

Don’t forget to sip something delicious with these cheesy enchiladas! 4 Ingredient Margarita’s, Hibiscus Mojito or this delicious Hibiscus Margarita. (21+ please).

Sharing this week on Weekend Potluck — check it out!

Here are a few other Mexican favorites!

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Yield: 4-6 servings

Cheese Enchiladas (The Cheesiest)

Cheese Enchiladas | #cheeseenchiladas #enchiladas #mexican

Using your favorite enchilada sauce, these cheese enchiladas are perfect for a quick weeknight meal! Soft corn tortillas filled with shredded cheese, diced sweet onions, topped with more sauce, and dripping with melted Mexican cheese.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1- 16 oz jar favorite enchilada sauce (try Nanita's Finest)
  • 6-8 corn tortillas
  • 2 cups shredded Mexican cheese (I like Horizon's organic)
  • 2-4 tablespoons of oil (for softening) try Avocado oil
  • 1/4 yellow onion, diced (optional)
  • *add shredded chicken, beef or pork for a heartier enchilada (optional)

Optional Toppings

  • Additional Cheese
  • Fresh diced tomatoes
  • Sliced black olives
  • Salsa
  • Sour cream
  • Guacamole
  • Fresh cilantro, chopped


  1. Preheat oven to 350 ° and spray a 9x9 square pan* with oil.
  2. Spread a couple tablespoons of enchilada sauce on the bottom of the pan. Pour your enchilada sauce into a medium saucepan and warm over low heat.
  3. Heat oil in a small fry pan over medium heat, until oil is hot. Carefully, using tongs, place a tortilla in the hot oil for 15-20 seconds, turn and fry for another 10 seconds. Carefully remove from oil, allowing excess to drip back into pan, then dip quickly in warm sauce and place flat in prepared pan or on a cutting board.
  4. Grab a handful of cheese and spread in middle of tortilla, sprinkling a few diced onions on top and carefully roll the tortilla around the cheese, placing seam side down in pan.
  5. Repeat with the rest of the tortillas and cheese and onions until all are used. Snuggle them in tight in the pan together. Pour rest of sauce over the top of the enchiladas, sprinkle with additional cheese and bake 15-20 minutes until cheese is melted and sauce is bubbly.
  6. Garnish with desired toppings, serving immediately.
  7. Serve with my Spanish-Mexican Rice, organic refried beans and some crisp tortilla chips and maybe even this quick and easy margarita .
  8. Enjoy!


*You may also make this is a larger casserole dish if desired or even a cast-iron skillet; simply increase sauce, cheese and tortillas to fit your needs.

Want a heartier enchilada? Add shredded chicken, beef or pork to the enchilada while rolling.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 514Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 88mgSodium: 1070mgCarbohydrates: 29gFiber: 5gSugar: 8gProtein: 29g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

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Pin for easy cheesy enchiladas with stringy cheese pulling up from serving spatula of dish of cheese enchiladas
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Spanish Rice (or Mexican Rice)
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Prosciutto & Gruyere Quiche with Hash Brown Crust

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