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.
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. I found Nanita’s Finest in our local grocery store. I mix the mild with the medium green chile sauce and it’s perfect!
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.
BEST CHEESE ENCHILADAS
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.
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.
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.
Continue rolling until all tortillas are filled and tucked in next to one another.
CAN I MAKE ENCHILADAS GLUTEN FREE?
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!
Adding Meat to Cheese Enchiladas
Pour the rest of the sauce over the rolled enchiladas and sprinkle with a little more (or a lotta) cheese.
Bake in 350° oven for 15-20 minutes until cheese is melted and sauce is bubbly. Serve immediately.
Delicious served with Spanish-Mexican Rice, organic refried beans and crisp tortilla chips.
Try garnishing with a selection of toppings such as:
- chopped fresh tomatoes
- chopped cilantro
- sour cream
- sliced olives
- minced onion
And there you have it, another delicious meal ready in a little over 30 minutes!
Here are a few other Mexican favorites!
- Cinco de Mayo Recipe Collection
- Chicken Quesadillas with Caramelized Peppers & Onions
- Black Bean and Sausage Soup (Vegetarian Option)
- Copycat Chipotle Chicken
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- 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)
- Additional Cheese
- Fresh diced tomatoes
- Sliced black olives
- Sour cream
- Fresh cilantro, chopped
- Preheat oven to 350 ° and spray a 9x9 square pan* with oil.
- 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.
- 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.
- 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.
- 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.
- Garnish with desired toppings, serving immediately.
- Serve with my Spanish-Mexican Rice, organic refried beans and some crisp tortilla chips and maybe even this quick and easy margarita .
*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.
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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.