Can I use flour tortillas instead of corn tortillas for cheese enchiladas?

Yes, you can use flour tortillas for cheese enchiladas. It's important to warm them first, either in a dry skillet or microwave, to make them soft and flexible. This prevents tearing when rolling and helps the enchiladas hold together better during baking.

How do I properly warm corn tortillas before making enchiladas?

To soften corn tortillas, heat a dry skillet over medium heat and warm each side of the tortilla for about 10-15 seconds until pliable. Alternatively, wrap a stack in a damp paper towel and microwave for 30 seconds. This prevents cracking and makes rolling easier.

Can I prepare cheese enchiladas ahead of time and refrigerate them?

Yes, you can assemble cheese enchiladas a day or two in advance. Prepare and roll the tortillas, place them in the baking dish, and keep the sauce and cheese separate in the refrigerator. Add the sauce and cheese just before baking to maintain freshness.

What’s the best way to freeze cheese enchiladas for later use?

Assemble the enchiladas without baking, cover the baking dish tightly with plastic wrap and foil, and freeze for up to one month. When ready to eat, thaw overnight in the refrigerator, add sauce and cheese if not already added, then bake at 350°F for about 25 minutes until hot and bubbly.

What toppings and sides pair well with cheese enchiladas?

Cheese enchiladas are delicious served with toppings like shredded cabbage, crumbled cotija cheese, diced tomatoes, and a drizzle of sour cream. Popular side dishes include Mexican rice, refried beans, or a fresh side salad, which complement the flavors and provide a balanced meal.

Cheese Enchiladas Recipe with Rich Homemade Sauce 2024

Name: Cheese Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: – 12-14 corn tortillas; – 5-6 cups shredded cheddar cheese; – 20 ounces enchilada sauce; – 1 cup thinly shredded cabbage; – 1 diced roma tomato; – 1/4 cup crumbled Cotija cheese (optional); – Sour cream for serving; – 1/2 cup diced onions; – 1/4 cup chopped cilantro

Ingredients

– 12-14 corn tortillas

– 5-6 cups shredded cheddar cheese

– 20 ounces enchilada sauce

– 1 cup thinly shredded cabbage

– 1 diced roma tomato

– 1/4 cup crumbled Cotija cheese (optional)

– Sour cream for serving

– 1/2 cup diced onions

– 1/4 cup chopped cilantro

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Instructions

1-Warm the 12-14 corn tortillas briefly in a dry skillet until pliable. Do this for 10-15 seconds per side, then keep them covered to stay warm. This simple trick prevents cracking when you roll them.

2-Pour 1/4 cup of the 20 ounces enchilada sauce into the bottom of a 9×13 inch baking dish. This base keeps the enchiladas from sticking.

3-Place a handful of the 5-6 cups shredded cheddar cheese into each tortilla. Roll them tightly and lay seam side down in the baking dish. Fit them snugly side by side.

4-Pour the remaining enchilada sauce over the tortillas. Sprinkle 1/2 cup shredded cheese on top for that golden, melty finish.

5-Bake for 20 to 25 minutes until hot and bubbly. The cheese should be perfectly melted and slightly browned.

6-After baking, top with 1 cup thinly shredded cabbage, 1 diced roma tomato, 1/4 cup crumbled Cotija cheese if using, and a drizzle of sour cream. Serve warm with rice, beans, or salad on the side.

Notes

🌮 Warming tortillas beforehand prevents cracking while rolling.
🍗 Variations can include adding refried beans or shredded chicken to the filling.
❄️ Assemble ahead and refrigerate or freeze before baking for easy meal prep.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 2 enchiladas without toppings
Calories: 535 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 33 g
Saturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 5 g
Protein: 26 g
Cholesterol: 90 mg