Cheese Enchiladas

As far as we're concerned, Cheese Enchiladas are the determining factor of whether or not a Mexican restaurant is worthy of a return visit. It's been my all-time favorite Tex-Mex order from childhood and one that still rings true for me today. After trying hundreds of authentic cheese enchiladas over the years, we can guarantee this enchilada recipe is as delicious as Tex-Mex gets.

Serioulsy -- nothing compares to this flavorful, savory enchilada gravy topped with the melty blend of cheese. I mean, how can you pass up something this addictively delicious and not to mention easy?!

Why You'll Love this Recipe

Rather than red enchilada sauce, this recipe comes equipped with an authentic Tex-Mex sauce. The Mexican restaurants actually refer to a it as a "gravy." It comes together with a simple blend of spices, beef broth, and flour for the thickener. Together, those ingredients boast an incredibly creamy, beefy flavor, and it's 100% drool-worthy; the absolute best way to top a cheese enchilada!

We also love this sauce on our Tex-Mex beef enchiladas and over tamales and our beef enchilada casserole.

Since we are big on Tex-Mex around here, we love all enchilada sauces! You can also try these cheese enchiladas with a Verde enchilada sauce or a sour cream sauce that both add a tangy element to the dish--each in their own ways!

Ingredients for Cheese Enchiladas

Homemade Enchilada Sauce | This gravy comes together just like any traditional gravy recipe and as such, begins with a roux, followed by your broth, then your spice blend.

For your roux, you need:

• Unsalted Butter | If you only have salted butter, do not add any other salt to the sauce, and rather season to taste once your sauce has been assembled.
• All-Purpose Flour | With the flour, on the other hand, there is no wiggle room. Stick with all-purpose flour only.

For your base, you need:

• Unsalted Beef Broth | Similar to the butter, if you only have beef broth already containing sodium, omit any additional salt from the recipe, and season to taste with it once your sauce is ready.

The spice blend is really what puts the "Tex-Mex" in this gravy! Here's what you'll need:

• Paprika
• Chili Powder
• Cumin
• Salt
• Pepper

Tortillas | Traditionally, cheese enchiladas are made with corn tortillas; you can use white or yellow. Be sure you check out our tips for rolling the enchiladas! If you are Team Flour Tortilla, feel free to sub them, but know that with this sauce, they'll likely end up a bit soggy in texture (which makes the corn best for cheese enchiladas). And note, if you use flour tortillas, you don't need to wrap them in damp paper towels and microwave before using them.

Cheese | We use freshly grated mild cheddar and Monterey Jack--great melting cheeses--for these enchiladas. To grate them from blocks of cheese, we recommend a food processor to get the job done in less than five seconds. But more on that below...

Best Cheese for Enchiladas

It's best if you can use a mild-to-medium cheddar cheese rather than a sharp cheddar, as the milder cheddars are softer, creamier, and therefore, better for melting.

It is important to note, especially when it comes to a recipe where cheese is truly the star of the show, that freshly grated cheese is best. It will always prove superior to anything you could get out of a package, with both better flavor and texture. 

However, if time does not allow sub in a high-quality bag of Mexican-blend shredded cheese. An 8-ounce bag has about 2 cups of shredded cheese in it. You need 4 cups total of shredded cheese for this recipe, so be sure to get 2 bags if taking this route!

This is the same blend we use for our cheese quesadillas. Not our beef quesadillas, though. We only use Monterrey Jack for those, but the science behind that is a story for another day.

Can I Add Meat?

You can for sure add meat to this recipe! Feel free to throw in some taco meat or ground turkey. Shredded chicken or shredded beef pair well inside, too. And for our vegetarian friends out there, pinto beans are where it's at.

How to Make Cheese Enchiladas

Make the Sauce | Add the butter to a pan and allow it to melt. Sprinkle in flour and whisk. Add beef broth one big splash at a time, whisking after each addition. Then, add the spices and stir.

Simmer | Reduce the heat to maintain a simmer and simmer the sauce until it's slightly thickened. Once it's ready, add a cup of sauce to the bottom of a greased 9x13" casserole dish and set aside.

Warm Tortillas | Working in batches of 4, wrap the tortillas in a damp paper towel and microwave them for about 30 to 45 seconds, or until they're soft and pliable.

Roll Enchiladas | As the tortillas come out of the microwave, add 2 generous tablespoons of shredded cheese to the center of each one, and tightly roll. Then, place them seam side down in the casserole dish. 

Assemble the Enchilada Casserole | Once all of the enchiladas are rolled, pour the remaining sauce on top and sprinkle with the remaining cheese.

Bake | Cover with aluminum foil and bake at 375°F for 20 minutes. Then, uncover and bake them for 5 minutes more!

What to Serve with Cheese Enchiladas

Toppings | We always include the classic chopped white onion and cilantro topping. My favorite addition is pickled jalapenos! You can add pico de gallo or guac, too.

Appetizers | The sky's the limit when it comes to Tex-Mex appetizer pairings--and we are never short on dips! Grab your bag of tortilla chips and Rotel dip to pile up next to your cheese enchiladas. There can never be too much queso in my opinion.

To bring that tangy bite we mentioned earlier with the Verde sauce, tomatillo salsa meets that same tangy goal.

If you've got your eyes set on including more protein in your Tex-Mex app lineup, Mexican shrimp cocktail and chicken or beef empanadas are perfect for that. And who can forget fajita nachos?!

Side Dishes | No Tex-Mex dish is complete without the beloved charro beans and Spanish rice.

Meaty Tex-Mex Additions | Meat just adds a power punch of flavor thanks to its savory natural juices that meld together with your cheese and spices and that bomb enchilada sauce. Serve cheesy enchiladas in a Tex-Mex assembly line of tacos al carbon, tacos de pollo, carnitas tacos, or shrimp tacos. It also duos well with baked chicken ranchero or pulled pork quesadillas--bring on more cheese!

Make-Ahead and Storage Information

Make-Ahead | The sauce can be made up to 3 days in advance, and the dish can also be assembled 24 hours in advance. Bake right before serving. You might need to add 5-10 minutes to cooking time if the casserole goes in oven cold.

Storage | Store leftover cheese enchiladas covered in the refrigerator for up to 4 days.

Freeze | Allow the sauce to cool before freezing. Assemble enchiladas in a casserole dish as directed. Wrap your dish in plastic wrap, then wrap in a layer of aluminum foil. Freeze for up to 2-3 months.

5 More Enchilada Recipes to Try

• Enchiladas Rojas
• Shrimp Enchiladas
• Beef Enchilada Casserole
• Green Enchiladas
• Crock-Pot Chicken Enchiladas