5 Easy Cheese Enchiladas

Easy Cheese Enchiladas

Some days, I don't feel like cooking.

Surprising, huh?

The next time you don't feel like cooking, make these cheese enchiladas.

Your family will thank you.

I promise you, it will take less than 5 minutes, if you have 3 things on hand:

(1) White corn tortillas.

I love the white corn tortillas, much better than the yellow ones.

(2) Enchilada sauce.
(4x6 printable recipe)     (full page recipe)

This recipe only takes about 10 minutes to make. It stores really well in the fridge for up to a week.

(3) Cheese.

Two "finger size" slices per tortilla is all you need.  Choose your favorite cheese: mild, medium or sharp cheddar.

Put 4 corn tortillas on a microwave safe plate.

Cover it with plastic wrap.

Microwave on high for 1 minute.  This will soften the tortillas to make them roll up easier.

On another plate, pour some enchilada sauce on the bottom and spread it around...

Place your cheese on your warmed corn tortilla.

If you have extra time and cookied onions, you can sprinkle them on top of the cheese.
I start with one end, and tightly roll it.

And place it seam side down so it won't unroll.

I repeat this three...oops...four times.

I miscounted the tortillas.

Then cover it liberally with enchilada sauce.

It's a good idea to cover as much of the tortillas with your sauceto keep your enchiladas soft...

Microwave on high for 1- 1 1/2 minutes....or until the cheese is melted.

Ooooh la, la!

Easy. Peasy.       Even your kids can do this!

This is so good, I could eat it every day.


  1. Ok....I am going to proclaim myself Frieda's #1 fan of her Enchilada Sauce! I've already posted about how much my husband and I loved it when I made it for Cinco De Mayo a month ago. Well....I have made it about 5 times since then. I recently made it for my son & daughter-in-law when I stayed at their home helping with their new baby boy. They loved it as well! I made extra sauce for them to keep in the fridge so they could make the cheese enchiladas after I left. He called me Saturday to tell me they made them, and were BLOWN AWAY by how good they were! He said "Mom...these enchiladas were as good if not BETTER than our favorite Mexican restaurant!"

    I went to make a batch of sauce this morning...and found out I didn't have any tomato sauce (No-o-o-o-o-o that hardly ever happens!) Well....that didn't stop me. I improvised and used 1/3 can of tomato paste stirred into 1/2 cup water to replace the 1/2 can of tomato sauce. It turned out wonderfully!! (I have another daughter-in-law who is Celiac, and I'm going to try making a gluten free version of this sauce using a different thickener than flour. She needs to enjoy these enchiladas, too!)

    ALSO...thank you Frieda for introducing us to Knorr Caldo de Tomate bouillon. I would never have known about this great product if not for your blog! I want to try it in your recipe for Chick-Fil-A Chicken Nuggets soon.

    Well...that's it. I will continue to use this enchilada sauce from now on as my "go to" recipe. I'm off to make lunch. Guess what I'm having?????

    Cindi (#1 Enchilada Sauce fan!)

  2. Cindi, I guess you're having cheese enchiladas! Thank you so much for making my day...I love getting comments, especially when someone has tried the recipe! Look for post coming soon with yet ANOTHER recipe using this great enchilada sauce...

  3. You guessed right....and they were yummy! I'm excited to see what the next recipe will be!

  4. Hi Frieda,

    Thanks for visiting my "Get Off Your Butt and Bake Blog"
    I have also enjoyed looking at all your delicious recipes as well. As soon as I burn off all the calories from the glazed almonds that I have consumed this weekend....I will also put yours to the test. I love those nuts!
    I will be back often.
    Thanks, Jonna

  5. Loooooooove this enchilada sauce recipe! I have been looking for a good from-scratch one. Thank you!


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