Cheese Enchiladas

Cheese Enchiladas

Cheese Enchiladas

Prep Time

15 minutes

Cook Time

15 minutes


4 people

Bubbling-hot and delicious homemade enchiladas, hot from the oven in about 30 minutes. This easy-to-prepare meatless recipe offers a great way to serve a comforting cheese enchilada dinner the whole family will enjoy–without you spending all night in the kitchen.

Why Try? Enjoy the authentic flavor of restaurant-style enchiladas at home!

We served our cheese enchiladas with a side of vegetarian refried black beans, widely available in the Mexican/Latin food aisle at the grocery store, for a quick and easy side dish loaded with nutritious fiber.


  • 12 corn tortillas (yellow or white)
  • 1 pound shredded Cheddar Jack cheese
  • 6 tablespoons vegetable oil, divided
  • 2 tablespoons flour
  • 3 tablespoons chili powder
  • 11/2 cups vegetable broth (or chicken broth), canned
  • 8 ounces tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon California style garlic and pepper seasoning
  • 1/2 teaspoon sugar
  • 2 cups shredded iceberg lettuce
  • 1/4 cup pico de gallo or refrigerated salsa


  • 1 Preheat oven to 350°F.
  • 2 To prepare enchilada sauce: heat 1/4 cup oil in a medium skillet or heavy saucepan over low heat; add flour and chili powder and stir to blend. Whisk for 1 to 2 minutes or until cooked.
  • 3 Slowly add vegetable broth (or chicken broth), whisking until smooth.
  • 4 Add tomato sauce, cumin, garlic pepper and sugar and whisk to blend. Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. Reserve.
  • 5 Heat 2 tablespoons oil in a skillet over low heat; heat each tortilla briefly (about 5-10 seconds) on each side to soften.
  • 6 To assemble enchiladas: place one tortilla on a flat work surface, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down, in an oiled baking dish. Repeat with remaining tortillas.
  • 7 Pour the reserved enchilada sauce evenly over the top; sprinkle with remaining shredded cheese.
  • 8 Bake for 15 to 20 minutes, or until sauce is bubbly and cheese is melted.
  • 9 Garnish enchiladas with shredded lettuce and pico de gallo.


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