Nothing beats the smell of bubbling cheese and spicy red enchilada sauce wafting through my kitchen on busy weeknights. These easy enchiladas have saved my sanity more times than I can count – they’re my go-to when I need something delicious FAST. The creamy cheese filling wrapped in warm tortillas and smothered in that vibrant red sauce? Absolute magic.
I’ll never forget the first time I served these at our family taco night – my picky nephew actually asked for seconds! Now it’s our tradition to make double batches because everyone goes crazy for them. The best part? You probably have most of these ingredients in your fridge right now. Just wait until you see how simple it is to throw together this cheesy, comforting Mexican casserole.
Why You’ll Love These Easy Enchiladas
Trust me, these aren’t just any enchiladas – they’re the kind you’ll make again and again because:
- They come together in a flash – 15 minutes of prep and you’re done! Perfect for those “what’s for dinner?” panic moments
- That cheese filling – creamy, dreamy, and packed with flavor from the garlic and spices
- Total crowd-pleaser – kids and adults both go wild for these (my nephew still asks for them weekly!)
- Make them your own – pile on fresh toppings like cilantro, jalapeños, or avocado to customize each plate
Seriously, once you try this oven-baked version, you’ll never go back to complicated enchilada recipes again!
Ingredients for Easy Enchiladas
Here’s everything you’ll need to make these cheesy wonders (I promise it’s all simple stuff!):
- Tortillas: 10 small flour tortillas (about 6-inch size) – or corn tortillas if you prefer
- Cheeses: 2 cups shredded Monterey Jack (the melty MVP!), 1 cup shredded cheddar
- The Sauce: 1 (10 oz) can red enchilada sauce (I like the medium spice level)
- Creamy Filling: 1/2 cup sour cream, 4 oz softened cream cheese
- Flavor Boosters: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin (optional but amazing)
- Finishing Touches: Salt & pepper to taste, plus any toppings you love – cilantro, diced onion, jalapeños, salsa, lime wedges
Ingredient Substitutions & Notes
No Monterey Jack? Mozzarella works beautifully too! For gluten-free, definitely use corn tortillas – just warm them first so they don’t crack. That cumin? Totally optional, but adds such a nice earthy warmth. Pro tip: If your filling seems too thick, add a splash of milk; too thin? More cheese! (There’s no such thing as too much cheese, right?)
How to Make Easy Enchiladas
Okay, let’s get these beauties in the oven! I promise it’s easier than you think—just follow these simple steps:
- Preheat & Prep: Fire up that oven to 375°F and lightly grease your 9×13-inch baking dish. Trust me, you’ll thank me later when cleanup is a breeze!
- Cheese Magic: In a bowl, mix the sour cream, cream cheese, garlic powder, onion powder, cumin, salt, and pepper until smooth. Then stir in 1 cup of the Monterey Jack and ½ cup cheddar. Taste it—go ahead, I won’t tell! Adjust the seasoning if needed.
- Saunce the Pan: Spread a thin layer of enchilada sauce on the bottom of your dish—this keeps the tortillas from sticking and adds flavor.
- Roll ‘Em Up: Spoon about ¼ cup of filling onto each tortilla, roll them tightly, and place seam-side down in the dish. Don’t overfill, or they’ll burst open (we’ve all been there!).
- Drown in Sauce & Cheese: Pour the remaining enchilada sauce over the top, then sprinkle with the rest of the cheeses. Be generous—this is the golden crown!
- Bake to Perfection: Pop them in the oven for 20–25 minutes until bubbly. Want extra crispy cheese? Broil for 1–2 minutes at the end (just don’t walk away—it happens fast!).
- Rest & Devour: Let them sit for 5 minutes (the hardest part!) so they hold together. Then top with all the goodies—cilantro, salsa, a squeeze of lime—and dig in!
Pro Tips for Perfect Enchiladas
Here’s how to avoid common mishaps: First, don’t skip warming corn tortillas—10 seconds in the microwave prevents cracking. Second, cover every inch with sauce—dry edges are sad edges. Lastly, let them rest! Cutting too soon turns your masterpiece into a cheesy landslide. Patience pays off!
Serving Suggestions for Easy Enchiladas
Oh, the possibilities! These enchiladas shine brightest with a few simple sides. My family always begs for fluffy Mexican rice and creamy refried beans – they soak up that extra sauce perfectly. For something fresh, try a simple avocado salad or crisp romaine with lime dressing.
Don’t forget the garnishes! I pile on chopped cilantro, diced red onion, and jalapeño slices for those who like heat. A dollop of cool sour cream and lime wedges balance the richness beautifully. Pro tip: Set up a topping bar and let everyone customize their plate – it’s half the fun!
Storing and Reheating Easy Enchiladas
Leftovers? Ha! Like that ever happens in my house. But if you’re lucky enough to have some, here’s the scoop: Store them in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a little water or extra sauce over the top (keeps them moist!), then either microwave for 1-2 minutes or pop back in a 350°F oven until bubbly again. Pro tip: The oven method gives you that freshly-baked crispiness on the cheese – totally worth the extra few minutes!
Nutrition Information for Easy Enchiladas
Each cheesy enchilada comes in at about 430 calories, with 18g protein to keep you satisfied. Of course, your exact numbers might dance around a bit depending on your cheese brands and tortilla choices – but hey, we’re all here for that gooey goodness, right? Just remember to enjoy them alongside some fresh veggies to balance things out!
FAQ About Easy Enchiladas
Can I freeze these enchiladas? Absolutely! Assemble them completely (without baking), wrap tightly in foil, and freeze for up to 2 months. When ready, bake straight from frozen – just add 10-15 extra minutes.
What’s the best cheese blend? My go-to is Monterey Jack for meltiness and cheddar for sharpness, but try pepper jack for heat or queso fresco for authenticity. Just avoid pre-shredded cheeses – they don’t melt as smoothly!
Corn vs flour tortillas? Flour are easier to roll, but corn gives that classic Mexican casserole feel. Warm corn tortillas first so they don’t crack – 10 seconds in the microwave does the trick!
Can I make them ahead? You bet! Assemble up to a day before, cover, and refrigerate. Add 5 minutes to the bake time since they’ll be cold.
Why broil at the end? Those golden-brown cheese spots make all the difference! Just watch closely – they go from perfect to burnt in seconds.
Final Thoughts
Now that you’ve got all my secrets, it’s your turn to make these easy enchiladas! I’d love to hear how yours turn out – tag me in your cheesy masterpiece photos or leave a comment below. Happy rolling!
Print
Irresistible Easy Enchiladas Ready in 25 Minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Easy cheesy baked enchiladas with a flavorful filling and red enchilada sauce.
Ingredients
- 10 small flour tortillas (or corn tortillas)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 1 cup shredded cheddar cheese
- 1 (10 oz) can red enchilada sauce (plus more if needed)
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin (optional)
- Salt & pepper, to taste
- Optional toppings: chopped cilantro, diced onion, jalapeños, salsa, lime wedges
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a bowl, mix sour cream, cream cheese, garlic powder, onion powder, cumin, salt, and pepper until smooth. Stir in 1 cup Monterey Jack and 1/2 cup cheddar.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top, then sprinkle with the remaining Monterey Jack and cheddar.
- Bake 20–25 minutes until hot and bubbly. Broil 1–2 minutes for extra golden spots.
- Rest 5 minutes, then serve with cilantro, salsa, sour cream, and lime.
Notes
- Use corn tortillas for a gluten-free option.
- Adjust spice levels with jalapeños or hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg