Easy Enchiladas

This easy enchiladas recipe is always a hit! Featuring a flavorful homemade sauce and lots of melty cheese, it's simple, comforting, and delicious.

Cheese enchiladas in a baking dish

This enchiladas recipe is the kind of simple, comforting dish that we all need in our weeknight rotations. It’s easy, it’s flavorful, and it will win over the pickiest palates (our kiddo always asks for more!).

The filling is a combo of gooey cheese, black beans, and steamed spinach. I roll it up in corn tortillas, which I then smother with homemade enchilada sauce and more cheese. Finally, I bake the enchiladas until the cheese is melty and the edges of the tortillas are crisp. For such a simple recipe, the taste, texture, and overall deliciousness are out of this world! I think you’re going to love it.

Overhead shot of spinach in colander, bowl of black beans, jar of sauce, corn tortillas, plate of shredded cheese, avocado, and limes

Cheese Enchiladas Recipe Ingredients

Though enchiladas are now a fixture in American home kitchens and Tex Mex cuisine, they have their roots in Mexico. Styles of enchiladas vary greatly from region to region and from kitchen to kitchen, but generally, they consist of tortillas dipped in a sauce and then rolled around a filling. They are also sometimes left unfilled, folded over, and topped with meat, cheese, or vegetables. This cheese enchiladas recipe is a version of the enchiladas I grew up eating in the Midwest, and it’s similar to some Tex Mex enchiladas I’ve enjoyed at restaurants in Austin too. Here’s what’s in it:

  • Corn tortillas – I love the rich corn flavor they add to this recipe, though you could sub flour tortillas if you prefer. Tortillas made with a corn/flour blend are also nice here, as they’re more pliable than regular corn tortillas, but they still have a nice corn flavor.
  • Red enchilada sauce – My homemade version is so much better than the store-bought kind! It’s easy to make with tomato sauce, veggie broth, and spices.
  • Cheddar, Monterey Jack, and Oaxaca cheese – The cheddar adds great sharp flavor, and the Jack and Oaxaca cheeses melt beautifully. You’ll use the cheddar and Jack cheeses on top of the enchiladas and add all three cheeses to the filling.
  • Black beans – They add creamy texture and earthy flavor to the enchilada filling.
  • Spinach – Its silky texture is fantastic inside the enchiladas.
  • And the toppings – Avocado, cilantro, and jalapeños offer the perfect fresh contrast to the cheesy filling.

Serve with a squeeze of lime!

Find the complete recipe with measurements below.

Hand rolling shredded cheese, black beans, and spinach in a corn tortilla

How to Make Enchiladas

This cheese enchiladas recipe is so simple! Here’s how it goes:

First, prep the sauce and fillings. The sauce is quick and easy to make on the stove (we’re talking 15 minutes!). It also keeps well for up to 5 days in the fridge if you want to make it in advance. Once the sauce is set to go, you’ll need to steam and chop the spinach and grate the cheddar and Jack cheeses. Tear the Oaxaca cheese into strips.

Next, fill the enchiladas. Spread 1/2 cup of the sauce at the bottom of a large baking dish. Place a little of each cheese and some of the black beans and spinach in a tortilla, and roll to seal. Place it, seam side down, in the prepared baking dish. Repeat to assemble the remaining enchiladas.

Enchiladas in a baking dish topped with red enchilada sauce and shredded cheese

Then, add more sauce and cheese. Pour the remaining sauce down the center of the enchiladas, leaving the edges of the tortillas bare so that they crisp up in the oven. Scatter the remaining cheddar and Jack cheeses in the center as well.

Cheese enchiladas in a baking dish

Finally, bake in a 350°F oven until the cheese is melted and the edges of the tortillas are crisp.

Let the enchiladas cool slightly, then load them up with fresh cilantro, diced avocado, and sliced jalapeños, and dig in!

Oh, and if you want to get creative with your toppings, don’t hold back. Sliced radishes, diced white onion, shredded cabbage or lettuce, or a dollop of sour cream would be great here too.

Easy enchiladas in baking dish topped with sauce, melted cheese, avocado, jalapeños, and cilantro

Enchilada Recipe Tips

  • Squeeze the water out of the spinach. Once you steam the spinach, place it in a clean kitchen towel or paper towel and wring out any excess water. This quick steps prevents that water from seeping into the enchiladas and making them soggy.
  • Tortillas cracking? Pop them in the microwave. In a traditional recipe, you’d lightly fry the tortillas in oil to make them pliable before assembling the enchiladas. To cut down on prep time, I skip this step when I make enchiladas at home. Instead, I wrap the tortillas in a damp kitchen towel and microwave them for about 10 seconds. They come out soft and flexible, easy to roll up without cracking.
  • Leave the edges of the tortillas bare. That way, they’ll crisp up in the oven, offering a great crunchy contrast to the gooey enchilada middles.
  • Make this recipe your own! Do you prefer plain cheese enchiladas? Omit the black beans and spinach from the recipe. Like a heartier veggie filling? Add roasted butternut squash or cauliflower and green onions. Though this enchiladas recipe is delicious as written, you can treat it like a blank canvas. Have fun making it your own!

Enchiladas recipe

More Favorite Weeknight Dinners

If you love this enchiladas recipe, try one of these easy weeknight dinners next:

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Cheese Enchiladas

rate this recipe:
4.91 from 84 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves 4
This cheese enchiladas recipe is a delicious meal that's easy to make on any night of the week. To get ahead, prepare the sauce in advance. It will keep for up to 5 days in the fridge.

Ingredients

  • cups Enchilada Sauce
  • 8 corn tortillas
  • cups shredded sharp cheddar cheese
  • cups shredded Monterey Jack cheese
  • 8 ounces Oaxaca cheese, torn
  • 1 cup cooked black beans, drained and rinsed
  • 5 ounces steamed and chopped spinach*
  • 1 jalapeño pepper, thinly sliced
  • ½ cup chopped fresh cilantro
  • ½ avocado, diced
  • ½ lime, for squeezing

Instructions

  • Preheat the oven to 350°F and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
  • If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
  • In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
  • Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans, and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
  • Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado, and squeezes of lime and serve.

Notes

*Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. If desired, roughly chop the spinach.

142 comments

4.91 from 84 votes (26 ratings without comment)

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Rate this recipe (after making it)




  1. Carrie H
    03.31.2024

    5 stars
    These were so simple and delicious. Definitely take the few extra minutes to make the enchilada sauce– so worth it!

    • Phoebe Moore (L&L Recipe Developer)
      04.05.2024

      Hi Carrie, so glad you loved the enchiladas and the homemade sauce!

  2. Misha
    03.31.2024

    These are super simple and quickly went into the dinner rotation. Yay!

    • Phoebe Moore (L&L Recipe Developer)
      04.05.2024

      Hi Misha, so glad you loved them!

  3. Jaclyn Davis
    03.31.2024

    My whole family lived these enchiladas! They were easy to make and I even doubled the recipe to make when family came over. A kid approved meal too! Great recipe!

    • Phoebe Moore (L&L Recipe Developer)
      04.05.2024

      Hi Jaclyn, so glad they were a hit!

  4. Nicole Fawell
    03.31.2024

    5 stars
    I will definitely be making again, the recipe is simple and delicious. The sauce has such amazing flavor! I topped with cilantro, diced avocado and some pickled red onions I had.

  5. Katie Lechner
    03.30.2024

    This was delicious!

  6. Jean Reuter
    03.30.2024

    These were so delicious and easy to make. I added roasted butternut squash and it was so creamy and tasty. Love your recipes!

  7. Aviella Strauss
    03.30.2024

    Made this to bring to potluck and it was great!:) we substituted mozzarella for oaxaca cheese which worked well

  8. Kim
    03.30.2024

    5 stars
    The Easy Enchiladas turned out so good!!

  9. Shannon
    03.30.2024

    5 stars
    The shells were a mess and cracked even though I tried the microwave trick multiple times, so I used a toothpick to hold them together which actually worked. The enchiladas were so tasty – I made the sauce from your recipe as well and loved it. I’m not much of a sauce person and don’t usually like enchiladas but this had the perfect amount of sauce and spice.

  10. Stefanie
    03.30.2024

    5 stars
    My husband and I really enjoyed these enchiladas! We substituted mozzarella cheese for the Oaxaca cheese, which is not widely available here in Canada. Great recommendation to use corn/flour blend tortillas – they were easily to roll and had plenty of flavour!

  11. Wendy
    03.29.2024

    5 stars
    The enchiladas were very tasty. We made them exactly as listed with a small addition of 4oz of baby Bella’s. Excellent tast. Challenge was keeping the tortilla rolled up. I did recommended moist towel warming of tortillas. Would make again with flour corn blended tortillas.
    Thanks for the March challenge.

  12. Jill Cowper
    03.28.2024

    5 stars
    This was a big hit! We really loved how easy and tasty the homemade enchilada sauce was!

    • Phoebe Moore (L&L Recipe Developer)
      03.29.2024

      Hi Jill, yay! I’m so glad you enjoyed the enchiladas and the sauce.

  13. Olivia I
    03.28.2024

    This recipe was great! I loved the homemade enchilada sauce and the addition of the Oaxaca cheese (which I had never used before). Will definitely be making these again!

    • Phoebe Moore (L&L Recipe Developer)
      03.29.2024

      Hi Olivia, I’m so glad you loved the enchiladas!

  14. Laura
    03.28.2024

    So flavorful and the fam loved! Thank you!

    • Phoebe Moore (L&L Recipe Developer)
      03.29.2024

      Hi Laura, I’m so glad the enchiladas were a hit!

  15. Susan Joshi
    03.28.2024

    5 stars
    My husband said, “add these to the rotation!” and my toddler enjoyed them too, which is about the best review I could give.
    The enchilada sauce was very good and easy to make too!

  16. Elaine Ledda
    03.28.2024

    5 stars
    Made this on a Sunday and used it as a meal prep for weekday lunches. I did swap out pinto beans for black beans (mostly because i like them more). Great Recipe.

  17. Luciana
    03.28.2024

    5 stars
    These were a huge hit with my family yesterday. And I mean it. They wanted to go to the grocery store to get more ingredients to remake the day after.

  18. Kristin
    03.27.2024

    At first, my mom was upset I was making these, because she has a signature enchilada dish that’s amazing. Even she had to admit these were really good!! They are different enough that they can both stay in the rotation 😉

    • Jeanine Donofrio
      03.28.2024

      Ha ha, I’m so glad she loved them 🙂

  19. Jennie
    03.27.2024

    5 stars
    Wow! These enchiladas were so delicious! Tasty, fresh, simple. The homemade sauce and melty cheese really put it over the top. 10/10 at my house!

    • Jeanine Donofrio
      03.28.2024

      I’m so glad they were a hit!

  20. Jessica
    03.27.2024

    5 stars
    L&L never fails. This recipe was delicious. Definitely making this one again. Great for a weeknight dinner

    • Jeanine Donofrio
      03.28.2024

      I’m glad it was a hit!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.