Enchiladas are one of my favorite foods to prepare. Saucy and cheesy, they are a comfort. This cheese enchilada recipe is also a super quick dinner to prepare.
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 this cheese enchilada recipe
This Cheese Enchilada recipe takes only six ingredients:
- corn tortillas
- oil for frying
- enchilada sauce
- and the optional yet pretty black olive and scallion garnishes.
Tips for Making These Cheese Enchiladas
Keep these tips in mind when you make enchiladas next:
- Make sure the oil is hot. Cold oil will just soak into the tortilla.
- Fry the tortilla just until leathery, you still want it to roll.
- 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.)
- Throw in more cheese than the recipe calls for, just for kicks.
- Make a double batch so that you can freeze some for another time.
- Assemble them in individual gratin dishes if you’re feeling fancy.
- 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