Cheese enchiladas with corn tortillas are a classic Mexican comfort food: soft corn tortillas filled with melted cheese, rolled, and baked under a blanket of red enchilada sauce and more cheese. This version uses a simple, homemade red sauce and a blend of melting cheeses for a rich, satisfying dish that comes together in under an hour. The corn tortillas are lightly fried before rolling, which keeps them from tearing and adds a subtle, toasty flavor that makes all the difference.
Ingredients
- 12 corn tortillas (6-inch/15 cm)
- 2 cups (225 g) shredded Monterey Jack cheese
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) finely chopped white onion
- 1/4 cup (60 ml) vegetable oil, for frying
- 2 cups (480 ml) red enchilada sauce (canned or homemade)
- 1/2 cup (120 ml) sour cream, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Spread about 1/2 cup (120 ml) of the enchilada sauce on the bottom of a 9×13-inch (23×33 cm) baking dish.
- In a medium bowl, combine the Monterey Jack, cheddar, and chopped onion. Set aside.
- Heat the vegetable oil in a small skillet over medium heat. Working one at a time, briefly fry each tortilla in the hot oil for about 10 seconds per side, until soft and pliable. Drain on paper towels. This step prevents the tortillas from cracking when rolled.
- Place about 1/4 cup (30 g) of the cheese mixture down the center of each tortilla. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover the edges so they don’t dry out.
- Sprinkle any remaining cheese mixture over the top.
- Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese on top is melted and lightly golden.
- Let rest for 5 minutes before serving. Top with sour cream and fresh cilantro.
Tips
- Don’t skip frying the tortillas: A quick dip in hot oil makes them pliable and prevents tearing. If you skip this, they will likely crack when rolled.
- Use a good melting cheese: Monterey Jack and cheddar are classic, but you can also use Oaxaca, asadero, or a Mexican blend. Avoid pre-shredded cheeses that contain anti-caking agents, as they don’t melt as smoothly.
- Warm the sauce: If you pour cold sauce over the tortillas, it can make them soggy. Warm the sauce gently in a saucepan before pouring.
- Make it ahead: Assemble the enchiladas (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5-10 minutes to the baking time.
Serving Suggestions
Serve these cheese enchiladas with a side of Mexican rice and refried beans for a complete meal. A simple green salad with a lime vinaigrette also works well to cut through the richness. Garnish with sliced jalapeños, diced avocado, or a drizzle of crema.
Variations
- Green enchilada sauce: Swap the red sauce for a tomatillo-based green salsa verde for a tangier, milder flavor.
- Add protein: Add 1 cup (about 150 g) of shredded cooked chicken or seasoned ground beef to the cheese filling for a heartier version.
- Make it spicy: Mix 1-2 diced jalapeños or a pinch of cayenne into the cheese filling, or use a spicy enchilada sauce.
- Vegan option: Use a plant-based cheese shreds and a vegan enchilada sauce. Follow the same instructions.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions on a microwave-safe plate and microwave for 1-2 minutes, or reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. For best results, add a splash of water or extra sauce before reheating to prevent drying out. You can also freeze the assembled, unbaked enchiladas for up to 3 months; thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Can I use flour tortillas instead? Yes, you can substitute flour tortillas, but the texture will be different—softer and less sturdy. If using flour, you can skip the frying step, but lightly warming them in a dry skillet helps prevent cracking.
Why are my tortillas cracking? This usually happens when the tortillas are not heated enough before rolling. Make sure to fry them in hot oil until they are soft and pliable, and work quickly while they are still warm.
Can I make this with homemade enchilada sauce? Absolutely. Homemade sauce is easy to make with dried chiles, tomatoes, and spices. If you have a favorite recipe, use it here—just ensure it’s not too watery, as that can make the enchiladas soggy.
How do I prevent the enchiladas from being soggy? Avoid over-saucing. Use just enough sauce to coat the tortillas, and make sure the sauce is not too thin. Also, let the enchiladas rest for 5 minutes after baking so the sauce can absorb slightly.
Can I use pre-shredded cheese? Yes, but the texture may be less creamy. Pre-shredded cheeses often contain potato starch or cellulose to prevent clumping, which can affect melting. For best results, shred your own cheese from a block.
What if I don’t have a 9×13-inch dish? You can use a similar-sized baking dish, or two smaller ones. Just make sure the enchiladas fit snugly in a single layer so they hold their shape.
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