Stupid-Easy Recipe for Easy Cheese Enchiladas (#1 Top-Rated)


The whole family will love these impossibly easy, cheesy enchiladas. Make them on weeknights when you need a low-fuss dinner that’s simple and delicious.

Satisfy your sweet tooth with this easy-to-make recipe for Easy Cheese Enchiladas.

1. Info for Easy Cheese Enchiladas

  • Cook Time: 50 Min
  • Total Time: 50 Min
  • Servings: 6
  • Calories: 459.24 kcal

2. Ingredients for Easy Cheese Enchiladas

  • 2 cans red enchilada sauce (10 oz. per can)
  • 3 cup shredded Mexican cheese (for enchiladas)
  • 1/3 cup sour cream
  • 1 can Hatch mild diced green chiles (4 oz. per can)
  • 1 tsp. ground cumin
  • 12 soft corn tortillas (6-inch diameter)
  • 1 cup shredded Mexican cheese (for topping)
  • Finely chopped cilantro (optional, for garnish)

3. Directions:

3.1 Preheat

Preheat the oven to 350°F.

3.2 Prep

Spoon about 1/2 cup of enchilada sauce into a 9×13-inch baking dish and spread it evenly across the bottom. Set aside.

Place the shredded cheese, sour cream, green chilies, and cumin in a large mixing bowl and stir together with a rubber spatula until combined.

3.3 Microwave

Place a few tortillas on a dinner plate and warm them in a microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

3.4 Prep

Spoon about 1/4 cup of the cheese mixture into the center of a tortilla. Gently roll the tortilla and place it seam side down in the sauced baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.

Cover the dish with a sheet of aluminum foil.

3.5 Oven

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

3.6 Check

Check to see that enchiladas are done. Remove from oven or add time as needed.

3.7 Serve

Allow enchiladas to cool for 10 minutes. Sprinkle with cilantro, if using, and serve.


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