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 85 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.

145 comments

4.91 from 85 votes (26 ratings without comment)

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Rate this recipe (after making it)




  1. Michelle B
    03.19.2024

    5 stars
    Really good. They homemade enchilada sauce was awesome.

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Michelle, I’m so glad you liked the enchiladas and the sauce!

  2. Katie
    03.19.2024

    5 stars
    Really tasty! Made these for my mom over spring break and she liked them a lot! I added some zucchini to the filling for a little extra veggie time. Loved the flavor of the sauce.

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Katie, I’m so glad you loved the enchiladas! Zucchini would be great here.

  3. Monica
    03.19.2024

    These were so delicious! I made a double batch of the enchilada sauce to freeze so I can make again next month!

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Monica, Amazing! So glad you loved the enchiladas.

  4. Natalie
    03.15.2024

    5 stars
    These are so great! Love the sauce and can’t imagine buying enchilada sauce again when making it is so easy.

    • Phoebe Moore (L&L Recipe Developer)
      03.21.2024

      Hi Natalie, so glad you loved them!

  5. Adrienne
    03.14.2024

    5 stars
    This tasted really good. I don’t like jalapenos and so subbed chopped green chilis that I included inside the tortillas. I also sprinkled the top with chopped red peppers for contrast. This is a good basic recipe and I could see adding or subbing other things. (I served the avocado and lime on the side, not on top.)

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Adrienne, I’m so glad you enjoyed the enchiladas! Chopped green chilis would be delicious here.

  6. Sarah
    03.14.2024

    5 stars
    Will definitely make this again! I loved the Oaxaca cheese and the enchilada sauce!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Sarah, I’m so glad you loved the recipe!

  7. Amber
    03.14.2024

    5 stars
    The sauce alone was so good, I could have just eaten that with chips. Then add all the goodness of cheese, black beans and spinach and these were so good. I think next time I need to make more… the 8 the recipe called for went really quickly!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Amber, I’m so glad you loved the recipe. You’re right—they go quick!

  8. Tiffany Bond
    03.14.2024

    5 stars
    OK I almost cheated and use canned beans and enchilada sauce but I’m so glad I didn’t. Making them both from scratch was much easier than what I had made up in my mind and so much more flavorful. Supper yummy recipe. Thank you for sharing.

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Tiffany, amazing! I’m so glad you loved the enchiladas, and nice work making so many components!

  9. Amanda Hayden
    03.13.2024

    4 stars
    Delicious!!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Amanda, I’m so glad you loved the recipe!

  10. Alexandra Power
    03.13.2024

    5 stars
    Easy and yummy recipe!!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Alexandra, I’m so glad you enjoyed the enchiladas!

      • Alexandra Power
        03.15.2024

        I tried an enchilada sauce I bought at the farmers’ market and it made the dish incredibly easy!!

        • Phoebe Moore (L&L Recipe Developer)
          03.21.2024

          That sounds delicious!

  11. Adrienne L.
    03.13.2024

    5 stars
    I was excited to make these for the Cooking Club and boy are they delicious! I had a spiced cheese blend I purchased for a different recipe and it worked perfectly for this! Absolutely a keeper!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Adrienne, I’m so glad you loved them!

  12. Victoria
    03.13.2024

    4 stars
    Tasty! I couldn’t find Oaxaca cheese today so I just had cheddar and jack; and I added some leftover spaghetti squash to the filling. Would make again.

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Victoria, I’m so glad you enjoyed the enchiladas! I love the idea to add spaghetti squash.

  13. Carla Keahey
    03.12.2024

    5 stars
    These were a hit with the whole fam. I had never had Oaxaca cheese and enjoyed it. I did not bother cooking the spinach, and it cooked fine without making anything soggy. I didn’t have the full 5oz needed anyway. I added some roasted red peppers I had in the fridge. Nice, versatile recipe!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Carla, I’m so glad you enjoyed the enchiladas! I bet the red peppers were delicious here.

  14. Fortuna Weeks
    03.12.2024

    4 stars
    The ingredients are delicious. I tried to make the tortillas but were a bit of a challenge.

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Fortuna, I’m glad you enjoyed the enchiladas!

  15. Lauren D
    03.12.2024

    5 stars
    My family and I loved this recipe! Always looking for a good meal prep recipe and this one is perfect. I subbed vegan cheese and it turned out really well! Super simple to make and so delicious!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Lauren, I’m so glad you loved the recipe! Great to know that it came out well with the vegan cheese too.

  16. Pam
    03.12.2024

    5 stars
    Made the enchiladas and the sauce. Living in Greece I could not find Oaxaca cheese so added a bit extra of the other two. Love this recipe and can’t wait to have it for lunch again tomorrow!

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

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

  17. Amelie
    03.11.2024

    These were very good. I omitted the spinach as I was short on time but we all enjoyed them. The homemade enchilada sauce is delicious and easy!

    • Jeanine Donofrio
      03.11.2024

      Hi Amelie, I’m so glad you loved it!

  18. Michelle
    03.11.2024

    5 stars
    My family loves this recipe!

    • Jeanine Donofrio
      03.11.2024

      I’m happy to hear!

  19. Lindsay
    03.11.2024

    5 stars
    Sometimes I forget how easy enchiladas are to make! These are easily adaptable for any veggies stuffed inside and were a perfect and light winter meal!

    • Ellen
      03.13.2024

      4 stars
      I added some mushrooms just because I needed to use them. Love that enchiladas are easy going like that. I also slightly mash my black beans whenever I wrap them in tortillas because it makes them a little neater, keeps them from falling put so easily without completely changing their texture. Overall very happy with this recipe. Very easy and quick even though I made the sauce all at the same time.

      • Phoebe Moore (L&L Recipe Developer)
        03.15.2024

        Hi Ellen, I’m so glad you enjoyed the recipe!

  20. Amy
    03.10.2024

    Sorry if this is a duplicate – the enchiladas were incredibly flavorful! Added hamburger for my meat-loving partner. Delicious

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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.