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Cheese quesadillas.
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Cheese Enchiladas

Our easy cheese enchiladas are made in under an hour and pack 4 delicious varieties of cheese. The whole family will enjoy this recipe!
Prep 25 minutes
Cook 30 minutes
Total 55 minutes
Fat 26
Carbs 28
Protein 20
Yield 6


  • 2 tablespoons avocado oil
  • 12 5.5 inch corn tortillas
  • 2 cups enchilada sauce divided
  • 8 oz. shredded cheddar cheese divided (~2 cups)
  • 8 oz. shredded mozzarella cheese divided (~2 cups)
  • 4 oz. shredded pepper jack cheese divided (~1 cup)
  • ½ large white onion diced
  • 5- oz. queso fresco ~½ cup

Optional Garnishes

  • Shredded lettuce
  • Sour cream
  • Salsa
  • Guacamole


  • Preheat your oven to 350℉ and spray a 9x13-inch casserole dish with nonstick cooking spray.
  • Add ½ cup of enchilada sauce to the bottom of the casserole dish.
  • Add the shredded cheeses to a bowl, mix, and set aside.
  • Heat a large skillet over low/medium heat. Add avocado oil. When the oil is fragrant, add 2 corn tortillas at a time to the skillet, heating them on both sides so they become pliable, about 1-2 minutes.
  • When the tortillas are warm and can be rolled without breaking, place them into the middle of a clean kitchen towel. Fold the towel around the tortillas to keep them warm.
  • Once all the tortillas are heated through, stuff the enchiladas. Place one tortilla on your work surface and add ¼ cup of the shredded cheeses and 1 tablespoons of diced onion to the middle and roll the tortilla. Place them seam-side down in the enchilada sauce in the bottom of the casserole dish. Continue until you have used all the tortillas.
  • Then, pour the rest of the enchilada sauce over the prepared enchiladas and cover with the rest of the shredded cheese.
  • Bake enchiladas at 350ºF for 30 minutes.
  • Remove from the oven and sprinkle with the queso fresco. Enjoy!

Nutrition Facts

Calories: 413kcal | Carbohydrates: 28g | Protein: 20g | Fat: 26g | Fiber: 5g | Sugar: 4g