These irresistible cheese enchiladas with green chiles are a quick and easy enchilada recipe made with soft flour tortillas filled with a spicy 3-pepper Colby Jack cheese and diced green chiles, covered in a creamy, smoky red enchilada sauce, covered with even more cheese, and baked to melty perfection.
If you love Mexican food and cheese, then I have the recipe for you. My green chile cheese enchiladas take flour tortillas, stuff them with a spicy, cheesy filling, and top them with a sour cream and red enchilada sauce mixture. They’re rich, cheesy, and have just the right amount of kick. I love to make these for dinners or parties because they’re so quick and easy, and they’re loaded with flavor. It’s been a staple recipe of mine for about 10 years, and once you try it, it will be for you, too!
Cheese Enchiladas
These delicious enchiladas start with a mix of spicy shredded cheese and diced green chiles. I dip flour tortillas in a sauce made with sour cream and red enchilada sauce, then fill them with the spicy cheese blend. Finally, I top them with the remaining enchilada sauce mixture and cheese and bake them until melty and golden. That’s all there is to it! This rich, cheesy enchilada recipe is absolutely delicious, and it only takes about 45 minutes from start to finish. It’s the perfect recipe!
Why You’ll Love This Cheese Enchilada Recipe
- The combination of ingredients creates an easy enchilada recipe made with just a handful of ingredients.
- The 3-pepper Colby jack cheese is so flavorful and a bit on the spicy side. It’s a family favorite for enchiladas.
- They make the perfect Tex-Mex dish with melty cheese, savory sauce, diced green chiles, and soft tortillas, delivering a flavor combination that is simply irresistible.
Cheese Enchiladas Ingredients
You’ll only need a total of five ingredients to make these enchiladas, and you’ll find them all in one quick trip to the grocery store.
- Red enchilada sauce
- Sour cream
- Boar Head spice 3 Pepper Colby Jack cheese
- Diced green chiles
- Flour tortillas
How to Make Cheese Enchiladas
Making these enchiladas is just as easy as getting your ingredients together. The entire recipe is simply mixing, filling, and baking. It’s so easy!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
Step 2: Make the Cheese Filling
Combine the shredded cheese and diced green chiles in a large bowl.
Step 3: Make the Sauce
Combine the enchilada sauce and sour cream in a medium bowl.
Step 4: Fill
Dip a flour tortilla in the enchilada sauce and place it in the baking dish. Then, add the cheese mixture to the center of the tortilla and roll it up. Place at one end of the baking dish and repeat with the remaining tortillas.
Step 5: Top
When the tortillas are finished, pour the remaining enchilada sauce over them. Then, top them with the remaining shredded cheese.
Step 6: Bake
Cove with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes. Enjoy!
Recipe Tips
- Give your tortillas a little shake after dipping them in the enchilada sauce for an even coating that’s not too thick or too thin.
- Remember to spray your dish with non-stick spray. Although enchiladas are a wet dish, the tortillas can stick to the bottom.
- Drain your chiles well to avoid a soggy cheese filling.
Variations
- Add diced jalapeños for a kick of heat.
- You can use full-fat Greek yogurt in place of sour cream if you like. They taste almost identical.
- Flour or corn tortillas both work for this recipe.
- Top the cheese with cooked ground beef or chorizo for a meaty version of these enchiladas.
- Add chicken for easy chicken enchiladas.
- Switch out the cheese for cheddar cheese, Monterey jack cheese, Mexican blend cheese, or your favorite cheese works well for this recipe.
What to Serve with Cheese Enchiladas
Top your enchiladas with your favorite toppings like:
- Sour cream
- Guacamole
- Diced tomatoes
- Salsa
- Green onions
- Fresh cilantro
- Pico de Gallo
These enchiladas also make a great addition to a larger Mexican dinner with all your favorites like:
- Tacos
- Burritos
- Fajitas
- Spanish rice
- Mexican rice
- Refried beans
- Black beans
- Churros
Recipe FAQ
Both flour and corn tortillas work well for enchiladas. It’s really a matter of personal preference.
Cheese enchiladas are made with tortillas filled with a cheese mix, then topped with enchilada sauce and more shredded cheese and baked.
There are two ways to prepare corn tortillas for enchiladas. First, dip them in enchilada sauce and fill them. Alternately, fry them for 10 to 15 seconds per side until soft. Then, fill them.
The secret to good enchiladas is tortilla preparation. If you feel like taking the extra time, frying the tortillas before adding the filling helps keep them from soaking up too much of the enchilada sauce.
Yes, you can. These enchiladas are freezer-friendly and will last for up to three months when stored properly.
How to Store and Reheat Leftover Cheese Enchiladas
Place these enchiladas in the refrigerator for 4 days in an airtight container. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container. Defrost before reheating.
To reheat the enchiladas, place them in a baking dish and cook at 350 until heated through.
Try This Delicious Cheese Enchilada Recipe Today
These cheese enchiladas are rich, creamy, and so cheesy, and they have just the right amount of heat to them. They’re also ridiculously easy to make, which is always a plus! Ready in just 45 minutes, these are the perfect meal for busy weeknights or to bring to any kind of gathering. Give this recipe a try, and I know you’ll find yourself making it again and again.
More Delicious Enchilada Recipes You’ll Enjoy
Here is a delicious Beef Enchilada Casserole with Rice that is easy to make and you have all the flavors of enchilads without having to roll the tortillas. A family favorite casserole recipe.
Cheese Enchiladas with Green Chiles
Ingredients
- 19 ounce red enchilada sauce
- ½ cup sour cream
- 6 cups spicy 3 pepper Colby jack cheese, shredded, divided (can use any cheese)
- 4 ounce diced green chiles
- 8 flour tortillas, soft taco size
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- In a large bowl, add shredded cheese and diced green chiles. Stir to mix.
- In a medium bowl, add enchilada sauce and sour cream. Stir to combine.
- Dip a flour tortilla into the sauce and place in the baking dish.
- Next, add shredded cheese mixture in the center of the dipped tortilla and roll up. Place on one end of the baking dish.
- Repeat with the remaining tortillas.
- Once the baking dish is full, pour the remaining enchilada sauce mixture over the top and sprinkle with remaining cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
- Top with your favorite toppings, such as sour cream, guacamole, diced tomatoes, salsa, green onions, and cilantro.
Notes
Nutrition
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