Our Favorite Cheese Enchiladas

These Cheese Enchilada are my family's favorite enchilada recipe. Corn tortillas filled with Monterey jack cheese, covered in a red enchilada sauce and topped with sharp cheddar cheese. 
Do you like Cheese Enchiladas, but hate the work of preparing them? Well this dish is really easy to throw together. Now this is not a "Traditional Cheese Enchilada" recipe by any means and I know most people would agree. Tha'ts still OK with me all I know is my family loves Cheese Enchiladas prepared this way. 

In my book if that's the way they like it then that's the way I'm making it. This is a versatile recipe that can be prepared not only for cheese enchiladas but also for Beef Enchiladas just replace the cheese inside with cooked and seasoned ground beef, onions and maybe some fresh jalapenos.

If you want Bean Enchiladas then so be it just add re fried beans and cheese in the middle those are quite tasty to. Serve with Spanish Rice and and Homemade Re Fried Beans on the side and you can stay home and have a great meal without having to go out.

Let cool about 10-15 minutes in the baking dish and then serve immediately.





Serve with Spanish rice and Re fried beans



17 comments

Unknown said…
Tina, These cheese enchiladas look delicious! I think I am going to try them this month. I just made our menu last night but I've found that I am repeating some of the same old recipes over and over!! I love all your pictures by the way - I'm a visual learner so it helps envision what the end result will be! :) Thanks again!
Tina Butler said…
Thank you Cody, we are cut from the same cloth I to learn more from visual then just seeing a recipe. Dont worry I have been behind on getting my Menu up this month as well. Mine is still in chicken scratch. LOL. Hopefully we can help each other out on new meals.
T said…
Tina,

I tried these out and Corey said I should let you know how it turned out. Well we didn't go with the mild enchilada sauce and that was a bad move. Too spicy. However, I used flour tortillas and heated them in the microwave for 2 min wrapped in paper towel and at least they turned out well. I'll try it again soon with less spicy sauce.
Krystal said…
I know this is an older post, but I love your blog and I think your recipes are wonderful! I will be making this for dinner tonight and find that when I'm heating tortillas in the microwave, placing a dampish paper towel over them they remain soft enough to roll. Thanks for a great blog, Tina!
Unknown said…
This recipe was an absolute hit with my family. Even my 2 year old loved it! By the way, we are practically neighbors, I live in Garland! Thank you so much for your recipes, you have really helped me learn how to cook!
Sandy Duke said…
Can't wait to try this recipe. This is like the "enchiladas" I grew up with living in the Ark-La-Tex area. Now I'm in California and the enchiladas here are less spicy, and less cheesy...and well, just less...

Did I say I can't wait to try this?!
Kim said…
Thanks for this! Had them tonight and they were super yummy! Everyone gobbled them up, except for the two-year-old... but we can't take that personally. She picks at EVERYTHING!

Thanks again!
Rhondi said…
I made these cheese enchiladas last night for dinner. My husband said they were the best ever. I like how you mixed the enchilada sauce with the chili. And the chicken broth made it taste homemade. It was the perfect combination. Thanks for the recipe! I love your blog!
Aggie said…
I just saw these and they made my stomach growl! They look soooo good! Can't wait to see you TOMORROW!!!
Anonymous said…
Just signed up for your email updates. As a native Texan, I'm loving your southern recipes. This is an incredible enchilada recipe...can't wait to try it. I make enchiladas frequently, and always use the corn tortillas. I do soften mine in the microwave, but lightly spray both sides with Pam, and place on paper towel lined plate. Thanks for sharing this recipe!
Elizabeth said…
Just fixed these...they are awesome! Thanks Tina...
Hunter's Mama said…
I made these over the weekend and my husband loved them!!
Ida said…
These were great ,but just wanted to let everyone no that you can also use a nonstick skillet without oil to heat the tortillas.I put the skillet on the heat and let it get hot and one by one I heat the tortillas ,you have to stay with them keep spinning them so they don't start crisping.I then store them in a tortilla holder lined with paper towels. Really makes for an easy and non messy preparation.I am a native Texan and live in San Antonio,I received this idea from a older mexican lady who is wise with her spanish cooking.
Anonymous said…
I just came across your blog and this recipe. Another time saver is to use taco shells for your filling. The liquids and sauce soften the hard shell during the baking time...I do use them to save a lot of time when I make chicken enchiladas and don't feel like being in the kitchen forever.
Anonymous said…
what about freezing these? will it work? have you tried to freeze ahead of time?
Anonymous said…
This was good.
Miss Recipe Box said…
My team devoured this recipe! They LOVED the sauce! This is the easiest and best way to make Cheese Enchiladas for your family. I have made enchiladas in different ways, trying to find a great recipe, and I have finally found it! Thank you so so much! WE love it!