Our cheese enchilada recipe is probably the easiest of all the enchiladas to make, mainly because you don't have to cook the filling.
The enchilada sauce you use is very important to the success of your dish. In fact it can make or break the dish so to speak. Try my homemade enchilada sauce recipe that's very easy to make.
If you are short on time I've got two recommendations for you:
In my opinion, it's the best bottled enchilada sauce sold in a grocery store.
If you are looking for beef enchiladas click here.
Heat the vegetable oil in a frying pan on medium heat.
You will need some tongs and a plate or tray to assemble your enchiladas.
Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.
The goal here is to make the tortillas soft. If the tortillas are left in the oil too long they will get hard and be difficult to roll. If that happens just toss them out and start over.
The other option is to go ahead and keep cooking them in the oil until they become hard. These can be used as tostada shells if you like.
Okay, back to dipping the tortillas 3 quick times in the oil. Once you do this, dip the tortillas into hotenchilada sauce to coat. Now put the tortillas on a plate to cool one minute.
Add a handfull of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end.Tuck and roll the tortilla.
Pick up the cheese enchilada with your fore fingers on the botton where the seam is. Let yourpinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.
With a little practice you will be a pro in no time at this.
Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it!
Sprinkle more cheese and onion on top in the desired amount. Now didn't I tell you this cheese enchilada recipe was easy?
Preheat the oven to 400 degrees and place your enchiladas in the oven. Heat the cheese enchiladas until they look somewhat flat and the sauce is bubbling. This will probably take 15 minutes or more.
Remember, you want to make sure the cheese inside the enchilada is melted.
Notice the bubbles around the edge? This cheese enchilada recipe has got to be hot to be good.
Refried beans and rice make a perfect compliment to the cheese enchilada recipe! Don't forget to add some sour cream and guacamole too.
Prepare my apple cider vinegar recipe and place a handful of salad right on top or next to the hot-out-of-the-oven cheese enchilada. Then sprinkle the dressing on your salad.
This combination tastes absolutely wonderful together, especially if you use Trader Joe's enchilada sauce.
If you ever have any questions about any of my recipes, don't hesitate to email me. I love to answer questions.
This dish is very similar in size to the one I use in the video to place one enchilada in.
BIA Cordon Bleu 10-in. Oval Au Gratin Baker, White
Once you've begun using this Au Gratin, you'll be pleasantly surprised to learn how very versatile it is. Not only can you bake in it, you can also use it for serving (the white porcelain blends in well with your other dishes). And for cleaning, it goes right into your dishwasher. The oval dish measures 10-in., great for vegetables, rice, fruit desserts and roasted vegetables.
Pyrex 13x9-in. Rectangular Advantage Baking Dish
With all the high-tech equipment in the marketplace these days, it's easy to overlook something that's been around for decades (actually since 1919)--Pyrex. Originally called “fire glass” because it could withstand heat, Pyrex has proven to be an excellent material for bakeware--especially for fruit desserts like cobblers and crisps, quick breads and bar cookies. This 3-quart oblong pan measures 13" by 9" by 2". Although not technically nonstick, few things stick to Pyrex and those that do clean away quickly and easily after the pan has been soaked in hot water.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California