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    Home » Freezer-friendly Recipes

    Cheese Enchilada Recipe

    Published: Jul 6, 2021 · Modified: Jul 30, 2021 by Jessica Fisher

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    While enchiladas may be a simple fix, they taste like something special. A delicious, meatless meal you can make in less than 30-minutes, freezer-friendly, and packable for work or vacation, this Cheese Enchilada Recipe will have you coming back for more.

    Paired with Mexican Rice, Easy 4-Ingredient Guacamole, and a Homemade Pico de Gallo, you’ve got the makings for a fantastic meal. And best yet — you can easily scale this recipe for multiple freezer meals so you can indulge yourself whenever you like!

    pair of gratin dishes filled with cheese enchiladas next to red napkin with two forks. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Money-Saving Tip
    • Step-by-Step Instructions
    • FAQs 
    • Recipe Costs
    • More Great Freezer Meals
    • Tell us what you think!
    • Cheese Enchilada Recipe

    The trick to living a richer life is planning things in advance and doing just a little work on the front end so you can reap big rewards, even something as simple — yet delicious! — as a tray of homemade Cheese Enchiladas.

    Doesn’t matter how busy you are, doing a lunchtime meal prep or loading some freezer meals can save you so much time and energy. And when you make this Cheese Enchilada Recipe, you’ll be eating like a king!

    Why Make This

    It’s incredibly affordable. Years ago when we went to one income, I read Miserly Moms by Jonni McCoy; it’s a great book to get you thinking how to save on food costs. One of her suggestions was to serve a meat-less meal once a week. We’ve done that intentionally for over 20 years now, and it’s been a great way to save money. At just 54 cents/serving, this Cheese Enchilada recipe totally fits the bill.

    It can be portioned for a party or into single servings. You see, I did myself a favor a few weeks ago when I made these enchiladas for dinner. I made some extra lunch-size pans and stashed them in the freezer. Woo hoo! Wife of the Year, right there.

    It’s great for gifting. This is universally a well-received dish. It was one of my favorite postpartum meals from a friend when my first baby was born.

    It freezes beautifully. This Cheese Enchilada Recipe makes a big batch (24 enchiladas!) and is incredibly freezer-friendly. Once you get an assembly line going, it’s easy to make several dozen at one time to pack away for later.

    Ingredients

    Here’s what you’ll need to make some of the best Cheese Enchiladas ever:

    ingredients for cheese enchiladas laid out on table.

    corn tortillas – These come in large bags at a cheap price, making them perfect for bulk cooking. If you don’t make them all into enchiladas, you can use them in Sour Cream Chicken Enchilada Casserole or fry them into Tortilla Chips.

    oil for frying – You can use your favorite cooking oil for frying the tortillas. You don’t need more than a cup or so. The frying step is pretty crucial for the best texture cheese enchilada. See the notes below.

    enchilada sauce – If I don’t make my own red enchilada sauce, I use Las Palmas red chile sauce. It’s all chile. However, if you prefer a tomato-based sauce, go with Ortega or La Victoria.

    shredded cheese – You can use cheddar, jack, pepper jack, or a combination of any of them. Buying the cheese shredded is a nice shortcut, but check for the additives in the package. Sometimes the caking agents prevent the cheese from melting smoothly, in which case you’ll want to shred your own. Be sure to click the green box below for some money-saving strategies.

    sliced olives – Slice olives are a nice garnish for the top of the casserole. Slicing your own from whole olives will be cheaper than buying a can of sliced olives, but make sure to use up the rest of the can of whole olives. They go nice in a Relish Tray.

    chopped green onion – Another simple touch that brings flavor and visual appeal to your enchiladas, chopped green onions are super cheap. You’ll only need two, so be sure to make a plan to use the rest of the bunch to avoid food waste.

    Money-Saving Tip

    Remember you can freeze cheese that you won’t use right away. Package shredded or crumbled cheeses in portion sizes so you can whip up recipes in a matter of minutes.

    Step-by-Step Instructions

    glass 9x13-inch baking dish sprayed with cooking spray.
    individual glass dishes with enchilada sauce spread across the bottoms.

    1. Prepare the pans

    You can use two 9×13-inch baking dishes or several smaller baking dishes. This Cheese Enchilada Recipe makes 24 enchiladas, so you can use a combination of different size pans to suit your needs.

    Grease the pans and place a small bit of sauce in the bottom of each one.

    skillet on medium heat with hot oil and corn tortilla frying.
    letting one tortilla drip oil back into the pan while the next one is frying.
    fried tortillas in glass baking dish.

    2. Fry the tortillas.

    Pour cooking oil to 1-inch depth in a skillet or fry pan. I have an ugly pan that I sacrificed years ago for just this purpose. Heat the oil until very hot.

    Fry the tortillas in the hot oil, turning once, until leathery, but still pliable. Transfer the tortillas to a baking dish or drain on paper toweling.

    Tip: In order to reduce the amount of oil on each tortilla, let one drip off excess oil back into pan while you fry the next one.

    tortillas laid out on baking dish and plate with cheese lined up in the middle.

    3. Assemble the enchiladas.

    Set aside 2 cups of cheese.

    In assembly line fashion, lay out a number of fried tortillas, place a bit of cheese on each one, roll them up and place them seam-side down in the prepared dishes. Continue rolling the enchiladas until all the tortillas have been rolled and placed in the dishes.

    three small pans of assembled and sauced enchiladas.
    small glass dishes of cheese enchiladas ready to freeze.
    cheese enchiladas assembled in a large glass baking dish.

    4. Add the toppings and bake, chill, or freeze.

    Top the rolled enchiladas with sauce, cheese, sliced olives, and chopped green onions. At this point you can cover and refrigerate or go ahead and bake them.

    • Once the enchiladas are completely cold, you can store them in the freezer for up to 6 weeks.
    • Enchiladas can be refrigerated for up to 12 hours in advance of baking.
    • Bake, uncovered, in a 350-degree oven for 15 minutes or until the enchialdas are hot through and the cheese is bubbly.
    • If baking from frozen, allow a few extra minutes for a cold pan and consider covering the pan with foil at the end to avoid drying it out.

    FAQs 

    Do you have to fry the corn tortillas for enchiladas?

    In traditional enchiladas, the corn tortillas are dipped in red sauce and then fried in oil. This is messy and very time-consuming.

    While I find it fine to skip the sauce-dipping step, the frying step is rather crucial to the resulting texture of the enchiladas. Frying the corn tortillas briefly in oil helps the tortillas retain their shape when baked. It also helps the enchiladas hold up better as a freezer meal.

    What kind of tortillas are best for enchiladas? 

    Corn tortillas are traditional and hold up best when sauced. Some people prefer using flour tortillas as they don’t need to be fried before assembling the enchiladas, but they develop a gummy texture once sauced. If you need/want to use flour tortillas, it’s best to bake them without sauce and then add the sauce later.

    Can cheese enchiladas be made ahead of time?

    Cheese enchiladas are a great meal to make in advance. You can prep enchiladas and refrigerate them for up to 12 hours in advance or freeze them for longer storage.

    Are cheese enchiladas gluten-free?

    Cheese enchiladas can be gluten-free, provided you check the ingredients used in the enchilada sauce and tortillas. Sometimes those items use wheat. Additionally, flour is sometimes used in packaging shredded cheese, so check that as well.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • corn tortillas – $1.44
    • enchilada sauce – $2.07
    • cheddar cheese – $2.50
    • sliced black olives – $0.25
    • green onions – $0.16

    Shopping at a mid-range grocery store at non-sale prices, you can expect to pay about $6.42 for 2 dozen cheese enchiladas. This works out to be 54 cents/serving!

    Comparable TV dinners range $3.50 to $5.00 for the same amount of enchiladas. Making your own is cheaper and tastier!

    How to save even more

    Here are some of the strategies you can use to make this Cheese Enchiladas recipe more economical:

    • Stock up on ingredients when they are on sale. The ingredients in these Cheese Enchiladas are all pretty cheap. All the same, stock up when you see a good sale on cheese, tortillas, black olives, or canned enchilada sauce. It’s one tip for saving money on my groceries. 
    • Shop at Costco or ALDI. When I did my big grocery store showdown, I learned that those two stores have the best price for a lot of the things I buy, plus they sell all the ingredients needed for this recipe. I LOVE one-stop recipes.
    • Make your own enchilada sauce. Have you ever read the can of enchilada sauce? Even Trader Joe’s brand has a ton of ingredients, many of which I cannot pronounce. No worries; Enchilada Sauce is super easy to make yourself.
    gratin dishes each holding two cheese enchiladas topped with sliced olives and green onions.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    white gratin dish with two cheese enchiladas topped with olives and green onions next to fork and dish of sour cream on the table.

    Cheese Enchilada Recipe

    Cheese Enchiladas are quick and easy to prepare, but they taste like something special. They are a delicious, meatless meal you can make in a snap.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 24 enchiladas
    Calories: 112kcal
    Author: Jessica Fisher

    Equipment

    • large skillet
    • cooking tongs
    • 9×13-inch baking dish
    • single-serve airtight containers
    • gratin dishes

    Ingredients

    • oil for frying the tortillas
    • 2 dozen corn tortillas
    • 3 ½ cup red enchilada sauce
    • 20 oz cheddar cheese (shredded) (5 cups) can also use jack
    • ¼ cup sliced black olives
    • 2 green onion chopped

    Instructions

    • Grease two 9×13-inch baking dishes. Preheat the oven to 350 degrees F.
    • In a small fry pan, heat 1 inch of frying oil. Fry the tortillas in the hot oil until leathery, but still pliable. Drain on paper towels.
    • Spread a small amount of sauce across the bottom of each baking dish. Reserve 2 cups of cheese for topping. Place a small handful of cheese down the center of each tortilla, roll and place seam side down in greased baking dish. Pour the sauce over the tops of rolled tortillas.
    • Sprinkle the remaining cheese as well as olives and onions over top. Bake in 350F oven until heated through and cheese is melted.

    Notes

    To freeze: wrap, label, and freeze prior to baking. To serve, bake according to recipe instructions, adding 5 to 7 minutes if baking from frozen.
    You can also package the enchiladas into smaller, microwaveable dishes to pack for work lunches. You can cook the enchiladas in the microwave for 2-3 minutes for an individual serving.

    Nutrition

    Calories: 112kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 472mg | Potassium: 27mg | Fiber: 1g | Sugar: 2g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    Originally published April 24, 2009. It has been updated for content and clarity.

    « Freezer Inventory: How To Keep Track of What You’ve Got
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    Reader Interactions

    Comments

    1. Liz

      August 16, 2019 at 11:27 am

      Hi! The recipe sounds great. But I’m curious why it says to fry the tortillas? Could you get away without frying them?
      Thanks!

      Reply
      • Jessica Fisher

        August 16, 2019 at 12:20 pm

        Frying the tortillas helps them have been texture and helps them to roll better, without breaking.

        You can make them without frying, provided you heat the tortillas before filling and rolling. However, the texture will not be as good and they won’t be freezer-friendly. The tortilla tends to crumble and break down more.

        Reply
    2. Audra Baecker

      March 29, 2019 at 11:04 am

      Hi Jessica,

      I’m going to try you recipe in about 1 hour and I have one question! The olives and onions on your recipe pictures don’t look cooked did you put fresh olives and scallions on after you bake themfor just visually brighter images or did you actually put the olives in your onions on your enchiladas cuz the recipe says to do it before you bake it but again yours don’t look baked!!!!!

      please let me know!
      Thanks so much! Audra

      Reply
      • Jessica Fisher

        March 29, 2019 at 11:27 am

        You can do either. I like doing it after so that they look fresher.

        Reply
    3. Katie

      April 18, 2018 at 7:50 am

      5 stars
      I forgot to rate the recipe–make these. You won’t be sorry!

      Reply
      • Jessica Fisher

        April 29, 2018 at 7:42 am

        Thanks so much!

        Reply
        • Teresa Robertson

          October 05, 2021 at 3:18 pm

          5 stars
          Love the tip on frying the tortillas; it made a world of difference in the texture.

        • Jessica Fisher

          October 05, 2021 at 8:16 pm

          5 stars
          Glad you saw success!

    4. Katie

      April 18, 2018 at 7:16 am

      These are exactly the enchiladas we made in Gallup, New Mexico for school fundraisers. So delicious they always sold! I’d kind of forgotten about them and look forward to making some for my family or even my “frozen dinner club.” 🙂

      Reply
    5. Anne B

      May 30, 2017 at 3:41 pm

      We’re just my hubby and myself so I am leary of making up a big batch of a sauce we may not like. Is there a way to scale this smaller or larger, please? Maybe there is a website that has this tool? Thanks so much ahead.

      Reply
      • Jessica Fisher

        June 23, 2017 at 4:58 am

        Are you asking about the homemade enchilada sauce? Yes, it’s pretty easy to cut it in half.

        Reply
    6. christy angeles

      October 17, 2015 at 7:23 am

      I’m a missionary in Mexico. And we have lots of meatless meals. My enchilada sauce is the best. Cut your chile’s in half and your tomatoes. Then fry them up in a little oil. While doing that slice your onions and garlic. When it smells spicy and the tomatoes are soft, blend them in the blender with one teaspoon of chicken broth powder or just salt. Then Sautee your onions and add your blended salsa. Cook on medium heat until boiling. You can also add oregano to your tomatoes and peppers or sesame seeds. Which is super yummy.

      Reply
    7. Marie

      April 25, 2014 at 5:57 am

      I made these last night for dinner but made them into bean and cheese b/c i knew my husband would be “starving” without his meat. I also made a side of rice. My husband said it was the best meal I’ve made in a long time! After he gobbled up seconds, I asked if he noticed there was no meat? His response? “Really?” Lol! Thank you for sharing your recipes! I love reading both your blogs and cooking your yummy food!

      Reply
      • Jessica Fisher

        April 25, 2014 at 6:51 am

        Yay for men gone meatless! That’s a great story.

        Reply
      • Jana

        January 05, 2018 at 12:02 pm

        Which beans did u use ?

        Reply
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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

    More about me

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