Cheese enchiladas recipe

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One of the most popular, tastiest enchilada dishes, cheese enchiladas are corn tortillas filled with cheese, onion and enchilada sauce, topped with even more cheese and enchilada sauce and baked in the oven until the cheese is melted. This dish can be served with Mexican fried rice, refried beans and typical Mexican condiments such as sour cream and guacamole for a perfect meal.
Preparation time: 15 minutes, Cooking time: 30 minutes, Serves: 4 


Vegetable oil
8 corn tortillas
1 lb mild cheddar cheese, grated
1/3 cup finely chopped onion
Enchilada sauce (see recipe below)

To serve with
Sour cream
Pico de gallo


Prepare the enchilada sauce and keep warm.

Lightly coat a baking dish with vegetable oil and set aside.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Heat the vegetable oil in a frying pan over medium heat.

Using tongs, dip a tortilla into the hot oil and wait until it bubbles. Lift it up and dip it back into the hot oil. Repeat two more times. Remove and dip into the enchilada sauce until well coated. Place on a plate and let cool. Add about a hand-full of the grated cheese along the center of the tortilla, then sprinkle with some onion. Tuck and roll the tortilla, then place it seam side down on the baking dish.

Repeat the above procedure with the remaining tortillas, placing one next to the other on the baking dish.

Cover the tortillas with the remaining enchilada sauce and then sprinkle with the remaining cheese and onion.

Place the enchiladas in the oven and cook for about 15 minutes, until the cheese is melted and bubbly.

Serve immediately with sour cream, pico de gallo and guacamole.

Notes and tips

Enchilada sauce recipe


1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
Salt to taste


Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
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I have made this recipe with two small changes and the result was awesome. I used flour tortillas instead of corn tortillas and 1/2 teaspoon of Chipotle powder instead of the New Mexico or California powder. Thanks for a great recipe!
Posted by mikeg on May 06, 2012, 10:53

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