These Cheese Enchiladas were our very best seller at the shop, month in and month out. Prep Cook Extraordinaire Todd would come in in the morning, assess the Cheese Enchilada situation in the coolers out front, and get to work. I don’t know exactly how many Cheese Enchiladas Todd made in a week, but it was a lot. Everybody loves them.
This recipe makes eight large, cheesy, saucy enchiladas. And so you know, Cheese Enchiladas are one of the very few things we made with packaged products at the shop. This recipe calls for half a packet of taco seasoning, canned enchilada sauce, and Velveeta. Feel free to use homemade taco seasoning, homemade enchilada sauce, and a roux-based cheese sauce if you like. I have made them that way at home before, but the recipe below is the one you know and love. (Plus, it’s faster, easier, and perfectly acceptable.)
These Cheese Enchiladas are flavorful, but quite mild. Despite calling for green chilies twice, they won’t offend even the most sensitive palates. We used to tell customers that our Cheese Enchiladas were both kid- and grandmother-friendly. At my house hot sauce on the table is required, however.
Cheese Enchiladas are easily made ahead, even several days ahead. You can make them today, and refrigerate for tomorrow or the next day when life is busier. And Cheese Enchiladas freeze unbaked beautifully. Simply thaw in the fridge overnight and bake as directed below. (Or, if you must, cover with foil and bake from frozen for 45 minutes. Uncover and continue to bake until the edges are bubbly.) You can freeze Cheese Enchiladas for weeks and weeks then pull them out ahead of a crazy busy day. You can stash them in the freezer for emergencies, slumber parties, unexpected guests, and friends who have babies (lots of calcium, little spice). They are also forgiving: feel free to add shredded chicken, shredded pork, browned ground beef or Mexican chorizo to the filling.
You’ll probably be wanting some salsa on those Cheese Enchiladas. My very favorite accompaniment is a generous scoop or two of Black Bean Salsa. Our Restaurant-Style Salsa is another good bet. Both are low-effort, pretty, very tasty, and a terrific way to get vegetables into your people! Of course, a diced avocado is always welcome. And Lime Cilantro Rice is easy and good.
Make some Cheese Enchiladas this weekend!
¡Olé!
Cheese Enchiladas
Ingredients
- 4 cups Mexican-style shredded cheese
- 1 10 oz. can tomatoes and green chilies
- 1 ¼ cup sour cream
- ½ packet taco seasoning
- ½ 14 oz. can red enchilada sauce
- 8 8" flour tortillas
- 4 oz. Velveeta, cubed (Mexican is nice if you an find it)
- 3 T. milk
- 1 4 oz. can diced green chilies, drained
- chili powder, paprika, or smoked paprika for sprinkling on top
Instructions
- Preheat the oven to 350°. Combine the shredded cheese, tomatoes and green chilies, sour cream, and taco seasoning in a mixing bowl. Stir well. Set aside.
- Pour the enchilada sauce in a casserole dish. Spread to coat the entire bottom.
- Lay the enchiladas on the counter. Divide the filling among the enchiladas. Roll up and place the rolled enchiladas on top of the enchilada sauce.
- Heat together the cubed Velveeta, milk, and green chilies. Stir until the cheese is melted. Pour the cheese sauce evenly down the center of the casserole.
- Bake for 20-30 minutes, or the sauce is bubbly around the edges.
Of course, these cheese enchiladas are mouth-watering.
And they’re easy!