Enchilada Recipe
Classic cheese enchiladas made with corn tortillas, red enchilada sauce, onion and plenty of melted cheese.
Contains: Milk
Check the labels of the enchilada sauce and corn tortillas if you need to avoid gluten or other allergens, because formulations and cross-contact can vary.
WHY IT WORKS
Why This Recipe Works
01
Keep Tortillas Flexible
Warming the corn tortillas before filling makes them pliable, so they roll neatly without cracking or spilling the cheese.
02
Sauce Every Layer
A layer of red enchilada sauce underneath and more over the rolled tortillas keeps the edges tender and gives every serving plenty of sauce.
03
Finish with Melted Cheese
Reserving some of the Monterey Jack and cheddar for the top gives the enchiladas a bubbling, evenly melted finish without overfilling the tortillas.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Heat the oven to 375°F. Lightly grease a 9 by 13-inch baking dish with the oil.
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Spread 1/2 US cup of the enchilada sauce evenly over the bottom of the baking dish.
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Combine the Monterey Jack and cheddar in a medium bowl. Reserve about 3/4 US cup of the cheese for the top, then stir the diced onion into the remaining cheese.
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Stack the corn tortillas on a microwave-safe plate, cover them with a damp paper towel and microwave for 30 to 45 seconds, until warm and flexible. If needed, warm them in two batches so they stay pliable.
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Working with one tortilla at a time, place about 3 tablespoons (tbsp) of the cheese-and-onion filling down the center. Roll the tortilla snugly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them closely in a single layer.
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Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure the exposed edges are lightly coated. Sprinkle the reserved cheese over the top.
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Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. Start checking at 20 minutes.
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Remove the dish from the oven and let the enchiladas rest for 5 minutes. Sprinkle with the cilantro, if using, and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Assemble the enchiladas, cover the baking dish and refrigerate for up to 24 hours before baking. Bake straight from the refrigerator and allow about 5 extra minutes if needed, until the sauce is bubbling and the cheese is fully melted.
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Recipe Notes
Ingredient Notes
Corn tortillas give these enchiladas a classic texture and hold up well under the red sauce. Warm them just before filling so they stay flexible, and keep the cheese filling modest enough that the rolls close neatly.
Useful Substitutions
You can use 3 US cups of Monterey Jack, mild cheddar or another mild melting cheese instead of the two-cheese blend. White onion works in place of yellow onion, and a mild red enchilada sauce can be swapped for a medium one if you prefer more heat.
INGREDIENT QUALITY
Quality Note
Warm the corn tortillas until flexible before rolling. Cold or dry tortillas are much more likely to split, which makes the enchiladas harder to fill and keeps the sauce from coating them evenly.
SPEND LESS
Cost-Saving Tip
If you already have one mild melting cheese, use 3 US cups of that instead of buying both Monterey Jack and cheddar. The enchiladas will still melt well and keep their classic cheese-filled character.
COOKING TIPS
Tips
Warm the Tortillas
Warm corn tortillas until flexible before you roll them. This small step makes filling much easier and greatly reduces splitting.
Do Not Overfill
Keep the filling fairly loose and use about 3 tablespoons (tbsp) per tortilla. Overfilling makes the enchiladas harder to roll and more likely to open in the pan.
Coat the Exposed Edges
When you pour over the remaining sauce, make sure the ends and exposed edges of the tortillas get a light coating so they do not dry out in the oven.
Rest Before Serving
Let the baked enchiladas stand for 5 minutes before serving. The filling settles slightly and the portions lift from the dish more cleanly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked enchiladas within 2 hours in a covered container or tightly covered baking dish and use them within 3 to 4 days.
Freezing
Once fully cooled, freeze individual enchiladas or meal-size portions in airtight containers. For best texture, use within about 3 months and thaw overnight in the refrigerator before reheating.
Reheat in the Oven
Put the enchiladas in a covered baking dish and reheat at 350°F until hot throughout and the center of the filling reaches 165°F. Add a spoonful of enchilada sauce before covering if they look dry.
Reheat in the Microwave
Cover one or two enchiladas and microwave in short intervals until hot throughout and the center reaches 165°F. A spoonful of extra sauce can help keep the tortillas moist.
ESTIMATED PER SERVING
Nutrition
2 enchiladas
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Enchilada FAQs
How do I stop corn tortillas from cracking when I roll enchiladas?
Warm the tortillas just before filling so they are soft and flexible. Keep them covered while you work, and rewarm the stack briefly if the last few begin to stiffen.
Can I use flour tortillas instead of corn tortillas?
Yes, but the finished dish will be softer and less like a classic corn-tortilla enchilada. Use small flour tortillas that fit comfortably in the baking dish and avoid overfilling them.
Can I use homemade enchilada sauce?
Yes. Use about 2 1/2 US cups of your favorite red enchilada sauce. Keep the consistency pourable so it can coat the bottom of the dish and the tops of the rolled tortillas.
Why do my enchiladas turn soggy?
Too much thin sauce, very wet filling or leaving the assembled enchiladas to sit for a long time before baking can soften the tortillas. Use the stated amount of sauce and bake soon after assembling unless you are deliberately making them ahead.
Can I make these enchiladas ahead of time?
Yes. Assemble the enchiladas, cover the dish and refrigerate for up to 24 hours. Bake from the refrigerator and allow about 5 extra minutes if needed, until the sauce is bubbling and the cheese is fully melted.
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