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Cheese enchiladas with green onions and sour cream with rice

Cheese Enchiladas

5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Keyword: enchilada
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 enchiladas
Calories: 230kcal


  • 16 oz Red Enchilada Sauce enchilada sauce recipe is the amount needed for this recipe
  • 8 corn tortillas
  • 3-4 cups Mexican blend shredded cheese


  • Preheat oven to 350 degrees F. Set aside one cup of the shredded cheese to use as a topping.
  • Place eight tortillas on a microwave safe plate, cover with a damp paper towel, and microwave for 20 seconds. After removing from the microwave, keep covered with damp paper towel.
  • Pour approximately 1/4 cup of enchilada sauce into the bottom of a greased 7x11 inch pan.
  • Sprinkle a handful of cheese onto a warmed corn tortilla, then roll tortilla up tightly. Place into the sauce in the pan, seam side down. Repeat with remaining tortillas and cheese.
  • Pour remaining enchilada sauce evenly over the top. Sprinkle with remaining one cup of cheese.
  • Bake for 20-25 minutes or until cheese is melted and sauce is bubbling. If desired, top with sour cream. Serve immediately.


Serve with Mexican Spanish Rice


Calories: 230kcal | Carbohydrates: 17g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 796mg | Potassium: 84mg | Fiber: 3g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 298mg | Iron: 1mg
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