Cheese Enchiladas

Cheese Enchiladas are quick and easy to prepare, but they taste like something special. They are a delicious, meatless meal you can make in a snap.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Jessica Fisher


  • vegetable oil for frying such as olive or avocado oil
  • 2 dozen corn tortillas
  • 3 1/2 cups red enchilada sauce or make your own
  • 5 cups grated jack and/or cheddar cheeses
  • sliced black olives and scallions optional


  1. Grease two 9×13-inch baking dishes. Preheat the oven to 350 degrees F.
  2. In a small fry pan, heat 1 inch of frying oil. Fry the tortillas in the hot oil until leathery, but still pliable. Drain on paper towels.

  3. Spread a small amount of sauce across the bottom of each baking dish. Reserve 2 cups of cheese for topping. Place a small handful of cheese down the center of each tortilla, roll and place seam side down in greased baking dish. Pour the sauce over the tops of rolled tortillas.

  4. Sprinkle the remaining cheese as well as olives and onions over top. Bake in 350F oven until heated through and cheese is melted.

Recipe Notes

To freeze: wrap, label, and freeze prior to baking. To serve, bake according to recipe instructions, adding 5 to 7 minutes if baking from frozen.

You can also package the enchiladas into smaller, microwaveable dishes to pack for work lunches. You can cook the enchiladas in the microwave for 2-3 minutes for an individual serving.