Cheese Enchiladas

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Enchiladas are one of my favorite foods to prepare. Saucy and cheesy, they are a comfort. They are also a super quick dinner to prepare.

Cheese Enchiladas in a dish

Cheese Enchiladas

My cousin doesn’t think she can make enchiladas. She can grow a crazy good garden and can 50 bajillion salsas and jams in a day, so I’m pretty sure that she’s wrong.

Does making enchiladas intimidate you? Don’t be afraid! The process of making enchiladas is really quite easy — and quick, too! I can make a batch of these simple cheese enchiladas ready for the oven in 15 minutes — I timed myself — so I know you can do it, too.

Cheese Enchiladas are one of my all-time comfort foods. My landlady brought me a pan of them the day we brought our first baby home from the hospital. A nursing mom who’d subsisted on hospital food, I fell on these quicker than a Binky can pop out of the baby’s mouth. They are just so good.

Ingredients for cheese enchiladas

Cheese Enchiladas take only six ingredients:

  • corn tortillas
  • oil for frying
  • enchilada sauce
  • cheese
  • and the optional yet pretty black olive and scallion garnishes.

Tips for Making Cheese Enchiladas

Keep these tips in mind when you make enchiladas next:

  1. Make sure the oil is hot. Cold oil will just soak into the tortilla.
  2. Fry the tortilla just until leathery, you still want it to roll.
  3. Make your own enchilada sauce if you’re feeling it. Otherwise, just open a can. (Las Palmas is the best canned variety I’ve found.)
  4. Throw in more cheese than the recipe calls for, just for kicks.
  5. Make a double batch so that you can freeze some for another time.
  6. Assemble them in individual gratin dishes if you’re feeling fancy.
  7. Serve with sour cream, Mexican rice, and beans.

Need a great recipe? Click here for my go-to Cheese Enchilada Recipe.

Don’t forget to read the whole series: Quick Dinner Ideas

Quick Dinner Ideas

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. They look fabulous! I’m definitely pinning it 🙂

  2. AmyG says

    These sound wonderful and would fill my craving for the cheese enchilada from this little taco place down the street. Quick question, because I know you have experience with making your own corn tortillas, will these work as well with homemade corn tortillas? I love making my own for tacos, but my past experiments with them in enchiladas were less than stellar. I realize corn tortillas in enchiladas are meant to get soft, but mine seemed to turn to complete mush which my husband was not fond of. Is it that I did not fry them long enough? It definitely did not work when I skipped the frying and just cooked them, put that on the list of “never again”. I have experimented with part corn and part white while wheat flour tortillas before because we do not need to avoid gluten which made a corn tortilla that was less fragile, so that might be what I try.

    • I usually only use homemade corn tortillas in enchiladas if they are hot off the grill. I don’t fry them, just roll while warm. And then usually only for my Poblano-stuffed ones with the sour cream sauce. I almost always use commercial tortillas for this type of enchilada with red chile sauce. Hope that helps!

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