Close up photo of cheese enchiladas in a red casserole dish

The Best Cheese Enchiladas

This cheese enchiladas recipe has been a part of our entire lives. My mother learned to make them when she was a little girl and she taught us when we were just knee-high to a grasshopper and so here we are sharing with our friends. The sauce is delicious with the perfect amount of seasoning and the cheese is perfectly melted in tender corn tortillas. I think that you will love them as much as we do.   Prepare to feast on these!
 
Cheese enchiladas in a casserole pan with toppings surrounding them
 

What Kind Of Tortillas Are Best For Cheese Enchiladas?

 

Use a sturdy corn tortilla to make your cheese enchiladas.
 

Why Are My Cheese Enchiladas Soggy?

 
The secret to having your enchiladas not be soggy is slightly fry your tortillas. This way they do not absorb as much sauce.
 

Why Are My Enchiladas Falling Apart?

 
Normally enchiladas are made with less sauce. Try to not over-saturate your enchiladas in the pan.
 
 
 
 

Cheese Enchiladas

 

Ingredients:

6 Cups Tomato Sauce

3 Teaspoon Paste
1 Teaspoon Spanish Paprika
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Chili Powder
1 Teaspoon Chopped Dry Onions
Block of Cheddar or Jack cheese grated
 20 Organic Corn Tortillas
Oil
15×10 x2 baking dish
Toppings as desired such as olive slices, jalapenos, guacamole, sour cream can be added,
 
Directions for cheese enchiladas

In a saucepan pour, six cups of a nice and thick tomato sauce to this add three teaspoons tomato paste 1/8 teaspoon Spanish paprika, and garlic powder. Simmer over medium heat until spices are able to “mingle” as my grandma says.    Now, while your sauce is simmering, grate your block of cheese. You can use the fine or the regular option for grating, they will both work well.    Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend.  Cook briefly on each side using tongs to turn the tortilla. Do not overcook.  I just had to practice with this.

It was slightly browning in some places.  Remove the corn tortilla from the oil and place them on a plate with paper towels to absorb extra oil.  We have found that the best way to roll enchiladas are like this.  We like to dip the tortilla in the enchilada sauce and set them your baking pan.  

Put about two tablespoons of your enchilada sauce down the center of the tortilla and then add the grated cheese to just the center of the tortilla on top of the sauce.

 
Roll up your tortillas choosing to wrap the ends of the tortilla over the cheese and sauce center and place them in rows with the seam of the tortilla facing down. Do the same thing with the next tortilla and fill with cheese and sauce down the center of the tortilla and put it up against the one that you completed.  Continue until the pan is full.
 
 When you have finished and your pan is full, we like to ladle a little more sauce over enchiladas and top with more grated cheese.
Cover the casserole dish with aluminum foil and pinch around the edges to secure it.  This will keep your enchiladas from drying out and help the cheese to completely melt.  
 
Bake this in a preheated 350-degree oven for about 30 minutes or until cheese is melted and it is hot all the way through.
 
 
Serve with shredded lettuce, black olives, Spanish Rice and Refried Beans for a delicious meal.
 
Print Cheese Enchilada Recipe Here 

Cheese Enchiladas

sketch of the rosevine cottage girls and animals

Ingredients

  • 6 Cups Tomato Sauce
  • 3 Teaspoon Paste
  • 1 Teaspoon Spanish Paprika
  • 1/8 Teaspoon Garlic Powder
  • 1/8 Teaspoon Chili Powder
  • 1 Teaspoon Chopped Dry Onions
  • Block of Cheddar or Jack cheese grated
  •  20 Organic Corn Tortillas
  • Oil
  • 15x10x2 baking dish

Instructions

In a saucepan pour, six cups of tomato sauce to this add 3 teaspoons tomato paste 1/8 teaspoon Spanish paprika, and garlic powder. Simmer over medium heat until spices are able to "mingle" as my grandma says.   While your sauce is cooking, grate your block of cheese.   Heat coconut oil in an omelet pan and when hot fry up your tortillas until they are cooked but still soft enough to bend.  I just had to practice with this.
It was slightly browning in some places.  Remove tortillas from the oil and place them on a plate with paper towels to absorb extra oil.  Then wen you are done take a tortilla and place in your baking pan.
Put two tablespoons of your sauce down the center
add cheese
Roll up your tortillas and place them in two rows with the seam of the tortilla facing down.
When you have finished and your pan is full, ladle more sauce over enchiladas and top with more grated cheese.
Cook in a preheated 350-degree oven for about 30 minutes or until cheese is melted and it is hot all the way through.

 
Check out these other recipes before you go:
 
 
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