Easy Cheesy Cheese Enchiladas

With Cinco de Mayo this weekend, I thought it was a great time to share this recipe. It’s quick and simple, because (shocker) you can use your favorite store bought sauce, how very un-blogger like of me.

I know, I know the internet is filled with recipes that claim “never make your own enchilada sauce again” and “10 minute enchilada sauce” which at some point I might try, I’ve tried a few but have yet to find one that I love.

Until then, I’m making them like my mom used to make with a store bought sauce and I have found a delicious, all natural jarred sauce that is made and jarred right here in Colorado.

I found Nanita’s Finest in our local grocery store. I mix the mild with the medium green chile sauce and it’s perfect!

If you cannot find Nanita’s try looking for another natural enchilada sauce, a decent brand is Hatch; if you cannot find a natural one.

Try mixing two types; a red and a green chile sauce then use half and freeze the other half for another time.

BEST CHEESE ENCHILADAS

Preheat oven to 350° and prep baking dish, I typically use an 8×8 or 9×9 square* pan, sprayed with some oil and a few tablespoons of your sauce spread over the bottom.

FEEDING MORE? | *You may also make this is a larger casserole dish if desired or even a cast-iron skillet; simply increase all ingredients to meet your needs.

Pour sauce into a medium saucepan and warm; in a small fry pan, heat a couple tablespoons of oil over medium heat.

Using tongs carefully place one corn tortilla at a time in the hot oil and fry for 15-20 seconds.

Flip and fry for 10 more seconds, this will help the tortillas to keep from breaking when rolling, remove from oil, allowing to drip for a moment, then quickly dip in the warm sauce to coat.

Lay prepped tortilla in your baking dish and place a handful of cheese and a few diced onions in the center of the tortilla and roll carefully, placing enchilada seam side down.

Continue rolling until all tortillas are filled and tucked in next to one another.

CAN I MAKE ENCHILADAS GLUTEN FREE?

YES, just remember to use corn tortillas (100% corn, some are combined with flour, so watch it) and make sure your sauce and shredded cheese is clean, this is a GLUTEN FREE recipe!

In fact, you should probably shred your own cheese, it’s cheesier and meltier anyway!

Adding Meat to Cheese Enchiladas



If desired, add shredded chicken (rotisserie chicken works great for this), leftover shredded pork or barbacoa beef, all delicious! Or try my Crack Chicken! It’s amazing!

Pour the rest of the sauce over the rolled enchiladas and sprinkle with a little more (or a lotta) cheese.

Bake in 350° oven for 15-20 minutes until cheese is melted and sauce is bubbly. Serve immediately.

Delicious served with Spanish-Mexican Rice, organic refried beans and crisp tortilla chips.

Cheese Enchilada Topping Suggestions

• chopped fresh tomatoes
• chopped cilantro
• sour cream
• guacamole
• salsa
• sliced olives
• minced onion

And there you have it, another delicious meal ready in a little over 30 minutes!

See the post for ideas of what to serve with these delicious enchiladas!