Quick and Easy Cheese Enchiladas Recipe

Quick and Easy Cheese Enchiladas Recipe

  • Makes: 4-5 Servings
  • Ready In: 50 mins
  • Prep Time: 15 mins
  • Cook Time: 35-40 mins

This enchilada recipe is so fast and so tasty, it would be a crime to not share it with you. Just plain ole cheese enchiladas, made with smaller corn tortillas instead of flour, with a simple sauce thickened with sour cream, never tasted so good. I usually combine two cheeses for plain enchiladas, here mixed with some fresh goat cheese. You can also substitute soy cheese and imitation sour cream for the dairy version and omit the goat cheese if serving vegans. Serve with a side of refried beans, some guacamole, lots of shredded iceberg lettuce, and even some chunky tomato salsa. Pray for leftovers.

    Nutritional Information (per serving)

  • Calories: 371
  • Fat: 21g
  • Protein: 21g
  • Sodium: 494mg
  • Carbohydrates: 23g
  • Fiber: 5g
  • Sugar: 7g


  1. Enchilada Sauce
    4 cups plain tomato sauce (such as Muir Glen)
    2 teaspoons chili powder
    1 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/2 teaspoon ground cumin
    Salt and freshly ground black pepper, to taste

    Cheese Filling
    1/3 cup olive oil
    12 fresh yellow or white corn tortillas
    3 cups (12-ounces) shredded Muenster or Jack cheese, or combination Jack, Cheddar, and mozzarella soy cheese
    1 (4-ounce can) roasted whole green chiles, drained and cut into 12 long strips
    5-ounces soft fresh goat cheese or fresh cream cheese, crumbled
    1 cup (8-ounces) sour cream
    Shredded iceberg lettuce, for serving
    Chunky tomato salsa, for serving


    1. Preheat the oven to 350º.
    2. In a saucepan, combine the tomato sauce and spices; season to taste. Warm to a high simmer over medium-high heat, about 5 minutes.
    3. In a small deep sauté pan, heat the oil to hot (not splattering).
    4. To assemble, using tongs, dip each tortilla into the hot oil, then into the sauce, lifting up to let the sauce drip off, and transfer to a clean plate.
    5. Fill with 1/4 cup of the grated cheese, then top with a chili strip and a tablespoon of crumbled goat cheese. Roll up and place seam-side down in a 9-by 13-inch baking dish.
    6. Repeat to fill all the tortillas and lay side by side in the baking dish (it is okay for them to be touching).
    7. Whisk the sour cream in to the remaining sauce and pour over the tortillas.
    8. Bake for 30 to 35 minutes, uncovered, until bubbling hot. Serve immediately.

Beth Hensperger

Beth Hensperger is the author of over twenty-two cookbooks, including the James Beard Book Award winner The Bread Bible, and the best-selling Not Your Mother’s Slow Cooker Cookbook series. Also from The Harvard Common Press are The Bread Lover’s Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads..

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