Cheese Enchiladas
Corn tortillas rolled around melted cheese and onion, covered with red chilli sauce and baked for 25 minutes until bubbling.
They are the simplest enchiladas, and the kind that disappear first at a table: rolled tortillas stuffed with cheese, covered with a sauce that is spicy and smoky, and baked until the edges crisp.
The sauce makes the dish. Fry flour and chilli powder in oil for a minute, then whisk in stock and tomato puree and simmer for 10 minutes. Season it properly, with cumin, garlic and oregano, because the tortillas and cheese are mild.
Soften the corn tortillas in hot sauce or a dry pan for a few seconds so they roll without cracking. Fill each with cheese and a little onion, roll tightly and pack them seam-side down in a dish.
Pour the rest of the sauce over, scatter on more cheese and bake at 200°C for 25 minutes, until bubbling at the edges. If your oven runs hot, check at 20 minutes. Let them stand for 5 minutes, then serve with soured cream.
What People Ask
How long does Cheese Enchiladas take to make?
About 40 minutes in total — 15 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Cheese Enchiladas?
Soften the tortillas in the sauce. Pack the rolls tightly. If your oven runs hot, check at 20 minutes. Rest before serving.
What should I serve with Cheese Enchiladas?
Mexican rice; Refried beans; Green salad; Guacamole.
How should Cheese Enchiladas be stored?
Keeps in the fridge for 3 days. Reheat covered in the oven.
Is Cheese Enchiladas suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Cheese Enchiladas?
About 505 kcal per serving, with 21 g protein, 31 g carbohydrate and 33 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Cheese Enchiladas
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Heat the oven to 200°C / 390°F. Warm the oil, stir in the flour, chilli powder and cumin for 1 minute, then whisk in the stock and tomato puree and simmer for 10 minutes. Add the salt.
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Dip each tortilla in the sauce to soften. Fill with the cheese and onion, roll up and pack seam-side down in a dish.
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Pour over the rest of the sauce and scatter with the remaining cheese.
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Cook for 25 minutes until bubbling. Stand for 5 minutes and serve with the soured cream.
A Few Pointers
- Soften the tortillas in the sauce.
- Pack the rolls tightly.
- If your oven runs hot, check at 20 minutes.
- Rest before serving.
Serve It With
Mexican rice · Refried beans · Green salad · Guacamole
Storage
Keeps in the fridge for 3 days. Reheat covered in the oven.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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