Easy Homemade Cheese Enchiladas

Corn tortillas are filled with shredded cheese and onion, rolled with care, covered in red enchilada sauce, and baked until hot and bubbly. This easy dinner makes 12 enchiladas and serves 4 to 6 people.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

12 tortillas Small corn tortillas, about 6 inches each
2 tablespoons Vegetable oil, for softening tortillas
2 1/2 cups Red enchilada sauce
3 cups Shredded cheese, such as 2 cups sharp cheddar and 1 cup Monterey Jack
1/2 cup Finely chopped yellow onion

Optional Toppings

1/4 cup Fresh cilantro, chopped
As needed Sour cream
As needed Sliced green onions or diced avocado

Method

Step-by-Step

Heat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish. Spread about 1/2 cup of the red enchilada sauce across the bottom.
Warm the corn tortillas in a dry skillet or lightly brush them with vegetable oil and heat for a few seconds per side. Keep them warm and flexible so they roll without cracking.
Place about 1/4 cup of shredded cheese and 1 to 2 teaspoons of chopped onion down the center of each tortilla. Roll each tortilla tightly and set it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese over the top.
Cover the dish loosely with foil and bake for 15 to 20 minutes. Remove the foil and bake for another 5 minutes, until the cheese is fully melted and the sauce is bubbling.
Let the enchiladas rest for 5 minutes before serving. Finish with cilantro, sour cream, sliced green onions, or diced avocado if desired.

Notes

Warm or lightly fry the tortillas before filling to help prevent cracking. Freshly grated cheese usually melts more smoothly than pre-shredded cheese. Keep the sauce generous but do not submerge the enchiladas, or the tortillas may become soggy.