VideoMexican and Tex MexGluten-FreeVegetarianEnchiladas

Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.

Photography Credit: Elise Bauer

When I’m asked, “what’s your favorite recipe on the site?,” my reply without hesitation is this one, my mother’s cheese enchiladas!

We had enchiladas at least once a month my entire childhood; it’s still the most requested recipe from any of my siblings when they come home to visit. We’ll often make extra just so my father can have leftover enchiladas for breakfast the next day (it’s his version of chilaquiles).

My mother, a fifth generation hispanic Arizonian, was taught this recipe by my grandmother. Here’s her step-by-step guide to how to make enchiladas, using yellow corn tortillas, a cheesy filling, and a tomato and green chile sauce.

Note that there are many kinds of enchiladas—green chile, shrimp, chicken, red chili—to name a few. This recipe is much more “Tex Mex” than Mexican, and is easy to make.

How to make enchiladas (video)

Enchiladas Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4

A note about the tortillas. Sturdy yellow corn tortillas hold up better in these enchiladas than more delicate white corn tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas. Do not use flour tortillas for this recipe.

If you don't have green chiles, you can substitute the chiles with a cup of your favorite prepared salsa (cooked, do not use salsa made with fresh, uncooked tomatoes)


  • 2 tablespoons extra virgin olive oil or other cooking oil
  • 12 corn tortillas
  • 1/2 onion, chopped (about 3/4 cup)
  • 1 clove of garlic, minced (about 1 teaspoon)
  • 14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
  • 3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1 pound (4 cups) of jack cheese, mild cheddar , or a mix, grated
  • A handful of cilantro
  • 1 cup of sour cream
  • Half a head of iceberg lettuce

Special equipment:

  • 9x13-inch (3-quart) casserole dish


1 Preheat oven to 350° F.

2 Lightly fry the tortillas to soften: In a large frying pan at medium-high heat add a tablespoon of oil. When the oil is shimmering and hot, add a corn tortilla to the pan. Cook it for several seconds, use a metal spatula to turn it over, and cook it for few seconds more.

soften corn tortillas before rolling them into enchiladas soften tortillas for enchiladas by frying them first

You can soften all of the tortillas this way, one at a time, or you can use my mom's trick of doubling and tripling up the tortillas to absorb excess fat.

My mother places another tortilla either on top of the tortilla in the pan (and then flips both tortillas), or beneath it. In either case the tortillas is picking up some of the excess fat from the first tortilla.

You can continue "stacking" tortillas, removing the ones that have bubbled, softened and lightly browned, while adding more oil as needed to the pan.

This way you can brown and soften the tortillas without using a lot of fat.

It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas.

As the tortillas brown a little, remove them to a plate.

stack fried tortilla on top of newly placed tortilla to soften tortillas for enchiladas stack tortillas to absorb excess fat for making enchiladas

3 Make the enchilada sauce: Heat 2 teaspoons of olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent. Add the garlic and cook for a minute more.

saute onions for enchilada sauce

Add the crushed tomatoes. Add the green chiles. Add 1/2 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.

make enchilada sauce

4 Roll up the tortillas with cheese: Put a little olive oil on the bottom of a 3-quart (9x13) casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan.

sprinkle inside of tortillas with cheese for enchiladas roll up tortillas for enchiladas recipe

Continue until all tortillas are filled and rolled.

add rolled tortillas to enchilada casserole dish fill enchilada casserole dish with rolled tortillas

5 Add sauce and cheese: Add sauce to the top of the tortillas in the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese.

cover enchiladas with sauce sprinkle enchiladas with cheese

6 Bake: Put the casserole in the 350°F oven for 10-15 minutes or until the cheese melts.

Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream.

See Perfect Guacamole for a great guacamole avocado side dish.

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Softening corn tortillas for enchiladas

Elise's mother softening tortillas for enchiladas

Plated Cheese Enchiladas with lettuce and sour cream

Cheese enchiladas out of the oven

Original enchiladas photo, first posted in 2005

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

126 Comments / Reviews

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  1. Marilyn

    I wonder if shredded chicken and/or beans could be added to this for more protein and iron? Need that for my granddaughter.

    Show Replies (1)
  2. Megan

    What kind of vinegar do you use on the lettuce? Would be helpful if you added this is the ingredients list.

    Show Replies (1)
  3. zouhair fiorino

    Awesome recipe… saved and posted to my social media accounts..

    Show Replies (1)
  4. nyla

    Ii wouldn’t worry about stacking the tortillas when frying them, just remove them to a plate after you have gently fried both sides. And trust me, it is worth it to do this; don’t get lazy and try the damp paper towel technique. No ma’am.

  5. Gina

    I have the same question as Mary – after frying the first tortilla on both sides, are the remaining tortillas underneath it just fried on one side? The recipe does not mention flipping them.

    Show Replies (1)
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