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You won't bring home leftovers when you make these easy enchiladas. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
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Nutritional Facts 1 serving (1 each) equals 217 calories, 16 g fat (11 g saturated fat), 54 mg cholesterol, 472 mg sodium, 5 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Cheese Enchiladas in Taste of Home August/September 2007, p27
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Reviewed on Apr. 29, 2013 by extraears
Overall I really liked the recipe, but when I make it next time I'd tweak it just a little. First, if I could find slightly smaller tortillas, I would definitely use them. The burrito-sized tortillas are just too big. Second, I make more filling than called for in this recipe. The tortilla to cheese ratio was off in my opinion. Last, I'd make more sauce. It was also pretty scant for the recipe. Oh, and next time, I'll remember the olives for garnish!
Reviewed on Mar. 16, 2013 by kjswheels
This recipe was super easy and very good. The only thing I would change would be to add a can of green chilies to the cheese mixture!
Reviewed on Sep. 19, 2012 by sarah85x2
I seen this recipe in the magazine and lost the magizine when I moved. THANKS GOD I found it online or I would be in HUGE trouble. Everytime I make this I hear MMMMM. I actually have to print out the recipe on cards and place it by the dish when I take it to fellowship dinner.
Reviewed on Aug. 15, 2012 by choule
This is the only cheese enchiladas recipe I ever make and I always get raves when I serve it!
Reviewed on Jun. 19, 2012 by cloud44
I found this easy and delicious. I made it for my daughter n law and son and they loved it.
Reviewed on Jun. 03, 2012 by tchr90
Love this recipe! I really liked the flavor. I can not tolerate spicy foods so this was perfect :) My husband also liked this dish and said I should make it again and he isn't a fan of meatless dishes! He loves spicy foods so he just added some Tabaso & spices and voila we both win. A keeper!
Reviewed on Mar. 30, 2012 by dverzic
Just so so. Not bad for a meatless fridayin Lent though. Tortillas got mushy, so it ended up more like a casserole. I might make again, but will definitely jazz it up a bit.
Reviewed on Nov. 02, 2011 by Tierneysdayout
LOVE LOVE LOVE the red sauce for these enchiladas! It is so rich and delicious! My hubby loves these so much and has told so many people about them that I make them every couple of weeks or so when friends come over!
Reviewed on Jul. 05, 2011 by OMGitsaClaire
I am only rating this recipe average in it's current state. It's a little bland. However, with the changes I made, it was great! First, forget making your own enchilada sauce; buy a canned one. I used a medium heat canned enchilada sauce. Second, instead of the onions in the filling, I used sofrito which is essentially concentrated latin flavor in a jar. It contains tomato, onion, garlic, cilantro, and peppers plus other seasonings in a paste form and it's not spicy at all. I used about two tablespoons and it worked great; you can find it on the ethnic aisle with all the mexican and latin foods (mine was made by Goya). Second, I used a mexican blend shredded cheese plus some queso fresco, which is like mexican feta. With these changes, it turned out great.
Reviewed on May. 25, 2011 by bowler_jen
First time I made, it was missing a lot and the onions not being sauteed wasn't very good.Second time I made it I added sauted onions and green peppers and cooked chicken to recipe. It made it better I thought. I never have enough sauce with these.
First time I made, it was missing a lot and the onions not being sauteed wasn't very good.
Second time I made it I added sauted onions and green peppers and cooked chicken to recipe. It made it better I thought. I never have enough sauce with these.
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