This cheese enchilada recipe is so easy and delicious for Mexican Monday. Save money and make these restaurant style cheese enchiladas at home. The homemade red sauce is a game changer.

Casserole dish of cheese enchiladas ready to eat.

Cheese enchilada recipe

Every bite of these enchiladas taste amazing. They have the perfect amount of sauce with lots of cheesy goodness. If you are looking for a quick and easy meat free dinner idea, this is the one to try.

My family loves when I make these and they all agree they taste like restaurant quality. You can make these in minutes for a hearty meal that is inexpensive.

Skip the canned enchilada sauce and make this easy homemade version instead. You can really taste the difference in this recipe using homemade enchilada sauce.

Plus, it is literally so simple to make. You won’t ever buy store bought again.

Ingredients for recipe: shredded cheese, tomato sauce, seasonings, tortillas.


  • Tomato Sauce
  • Green Chilies. Don’t drain.
  • Chili Powder
  • Cumin
  • Dried Oregano
  • Minced Garlic . You can also use garlic powder.
  • Water
  • Corn Tortillas
  • Shredded Cheddar Cheese
  • shredded Monterey Jack Cheese
  • Fresh Cilantro. Chopped

How to make cheese enchiladas

  • First, place all of the ingredients except for the water in a food processor. If you do not have one, just use a blender. The ingredients need to be smooth and either one of these will do the trick.
  • Once everything is combined together and smooth, pour the mixture into a pan. Heat the mixture using medium heat.
  • Then gradually add in the water. Stir until the sauce is the consistency that you like.
Sauce pan of red sauce.
  • Go ahead and preheat the oven to 350 degrees.
  • You will need a 9×13 casserole dish. Add a small amount of the homemade enchilada sauce to the bottom of the baking pan.
  • Next, dip each tortilla in the warm enchilada sauce.
Tortilla dipped in red sauce.
  • Once coated in red enchilada sauces, place the tortillas in the casserole dish. Then put a small amount of each type of the shredded cheeses in the tortilla and roll it up.
Casserole dish coated in red sauce and assembly of tortilla.
  • Slide each one down to the end of the pan as you roll them up. Just continue this process until your baking dish is full of enchiladas.
  • Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the top of the enchiladas with the remaining shredded cheese.
Casserole dish of cheese enchiladas ready to bake.
  • Finally, bake the enchiladas for 15 minutes to 20 minutes. You want the cheese to be melted and slightly golden brown.
  • Once they come out of the oven, top with the chopped fresh cilantro.

What to serve with enchiladas:

  • Spanish Rice: This is so easy and our go to side dish for Mexican food. I always make double and freeze some for an easy grab and go option later.
  • Mexican White Cheese dip. Your kids will think you are the best for making this. It tastes just like the restaurant. Just add some tortilla chips and you are set.
  • Crockpot Refried Beans. The flavor is perfect in this easy recipe. Make a big batch to enjoy with enchiladas and freeze the rest.

You might also enjoy a few toppings with the enchiladas. My kids call this making it “supreme”. I like to top mine with a dollop of sour cream, diced tomato and guacamole.

Learn what to serve with enchiladas for more tasty and easy ideas.

Casserole dish of cheese enchiladas ready to eat.

Can you make these in advance?

You can make these up to 2 to 3 days ahead of time. Just assemble the enchiladas, cover and refrigerate.

When ready to eat, let them come to room temperature before baking. Then bake at 350 as normal and enjoy.

Casserole dish of cheese enchiladas ready to eat.

Can you freeze enchiladas?

This recipe is so easy to freeze. I actually usually make 2 pans of this so I can freeze one.

It is no trouble at all to make an extra pan and then you have a meal for another night.

Just make sure to cover tightly in foil. You can also place inside a freezer bag as well.

It will keep up to 2 months in the freezer. When ready to bake, allow it to thaw overnight in the fridge.

Let it come to room temperature and then bake as normal. You might need to add a few extra minutes to the baking time. Normally 20-25 minutes does the trick.

Casserole dish of cheese enchiladas ready to eat.

How to store leftovers?

Leftovers can be refrigerated up to 5 to 7 days. Just make sure to store inside an air tight container.

Best cheese for enchiladas:

I prefer to use 2 different types of cheese. I like cheddar and Monterrey jack cheese.

It is best to hand grate the cheese instead of using the bags of shredded cheese. It will melt smoother.

Other types of cheese you can use include: Asadero and Oaxaca cheese.

More tips:

  • Tortillas. Traditionally, enchiladas are made with corn tortillas. However, if you prefer flour tortillas, you can substitute for those.
  • Spicy. If you want to jazz up the recipe, add a dash of cayenne pepper. This will spice up the recipe.
  • Cheese. I think using 2 different types of cheese adds to the flavor of the recipe. If you only have one type though, just use that. It will still be delicious.
  • Assembly. If you find that the tortillas are breaking, try this tip before rolling them. Use a damp paper towel and wrap the tortillas in it. Microwave for 10 to 15 seconds and then roll as normal.

Print this Easy Cheese enchilada recipe:

Cheese Enchiladas

5 from 9 votes
This cheese enchilada recipe is delicious. Make restaurant style cheese enchiladas at home. The homemade red sauce is a game changer.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6
Cuisine Mexican
Course Main Course
Calories 360
Author Eating on a Dime


  • 1 can Tomato Sauce 15 oz
  • 1 can Green Chilies 4 oz, do not drain
  • 1 Tbsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Dried Oregano
  • 1 tsp Minced Garlic
  • 2/3 cup Water
  • 12 Corn Tortillas
  • 1 ½ cup Shredded Cheddar Cheese
  • 1 ½ cup Shredded Monterey Jack Cheese
  • Fresh Cilantro chopped


  • Place all the ingredients except for the water into a food processor or blender and blend until smooth. Then pour the mixture into a sauce pan and then heat over medium high heat.
  • Once the sauce is warm, gradually add in the water and stir until the sauce is the consistency that you prefer.
  • Preheat the oven to 350 degrees F.
  • Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan.
  • Then dip the corn tortillas in the warm enchilada sauce.
  • Place the tortillas in a 9X13 baking pan. Top the tortilla with a small amount of each type of the shredded cheeses, roll it up and push it to the end of the pan.
  • Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
  • Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
  • Top with the chopped fresh cilantro and enjoy!

Nutrition Facts

Calories 360kcal, Carbohydrates 30g, Protein 18g, Fat 20g, Saturated Fat 12g, Polyunsaturated Fat 1g, Monounsaturated Fat 6g, Cholesterol 55mg, Sodium 808mg, Potassium 415mg, Fiber 6g, Sugar 5g, Vitamin A 1209IU, Vitamin C 7mg, Calcium 476mg, Iron 2mg

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Easy cheese enchiladas are a perfect weeknight dinner! Corn tortillas stuffed with cheese and topped with red sauce.  You will love these easy and authentic homemade cheese enchilada recipe with a homemade red sauce.  They’re easy to make and the entire family loves them too!  #eatingonadime #mexicanrecipes #enchiladarecipes #cheeseenchiladas

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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Recipe Rating


  1. 5 stars
    So happy to have found your recipe! Canned enchilada sauces are often nasty-tasting. Your method is simple, quick and easy to put together in the food processor – and tastes good! We are wimps about heat, so I cut the chili powder in half. I did add a little depth to the flavor of the sauce by adding a little leftover sauce I had in the fridge – easy to tweak the sauce to personal tastes. This was my first foray into making cheese enchiladas, and my husband was VERY complimentary – so thank you so much! A keeper recipe.