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February 25, 2019

Cheese Enchiladas

Authentic cheese enchiladas are easy, fast and insanely delicious! 

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.

Serves 3

4 tbsp. Cooking oil
1 cup shredded longhorn or Mexican Blend cheese 
1/2 cup shredded cheese ( for topping)
1 small onion, finely diced
6 Corn Tortillas
Lettuce, finely shredded

Homemade Enchilada Sauce (recipe below)


In a fry pan, heat oil. Lightly soften each tortilla one at a time in hot oil, on each side. Sprinkle cheese and onion lengthwise on the corn tortilla. Roll each tortilla tightly. Add Enchilada sauce over tortillas to cover completely. Top the enchiladas with cheese, and place in Pre-heated oven 350° for 15 minutes until cheese is melted.

Optional: Sour Cream, sliced black olives, crumbled cotija cheese.

Homemade Enchilada Sauce
3 tbsp oil
3 tbsp all-purpose flour
2 cups of water
6 tbsp. chile powder ( New Mexico or California chile powder, recommended)
1/4 tsp. garlic powder
salt to taste

In a saucepan, heat oil and brown flour. Dissolve chile powder in water, then add to flour. Heat over medium heat until bubbly. Add seasonings. The sauce should be thick.

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