My Easy Cheese Enchiladas Recipe with Red Sauce is one of my favorite meals everyone at our house enjoys. Creamy, cheesy filling and homemade red enchilada sauce make this a perfect fit for even the picky eaters at your table.
Also, as a tip for this recipe, I like to use blocks of cheese and hand shred them as I think this cheese melts better and adds more flavor. Packaged cheese has a coating that makes it more difficult to melt.
For a quick family dinner, make these enchiladas and top them with my authentic homemade enchilada sauce recipe for the best flavor.
Easy Cheese Enchiladas with Red Sauce
Creamy, cheesy goodness in every bite with this excellent recipe for cheese enchiladas. I use ricotta and cottage cheese as the base for my cheese blend. Then I add in green chiles for flavor and I use a blend of Monterey Jack and Sharp Cheddar cheese for the rest of the filling. For the red sauce, I like to make it homemade using my Authentic Homemade Enchilada Sauce Recipe or use one large can of red enchilada sauce or two smaller cans.
If you want other easy enchilada recipes to make, check out my beef enchiladas recipe Easy Enchilada Noodle Casserole, and my favorite sour cream chicken enchiladas.
Can I Use Corn Tortillas for Enchiladas Instead?
I typically pick up a low-carb tortilla or whole wheat low-fat or carb-friendly tortillas as they are sturdy, flavorful, and lower in calories. If you want, feel free to substitute corn tortillas or your favorite brand of tortilla. Just remember the nutritional information will change if using those.
Can These Easy Cheese Enchiladas with Red Sauce be Made Ahead and Frozen?
One of my favorite things about making enchiladas is that I can make double batches and freeze them in advance for future meals. I recommend grabbing a disposable pan for this recipe to assemble your enchiladas. This way, you can easily store them in the freezer without worrying about there being an issue with changing pans before you are ready to cook the enchiladas.
I assemble them up to the baking part of the recipe, wrap the entire baking dish in plastic wrap, and then cover the top with aluminum foil. Label and date the top so you know when you need to have these out of the freezer to eat. They are suitable for up to 3 months when packaged this way.
When ready to eat, pop them in the refrigerator overnight to thaw and bake as directed, or place them directly in the oven and cook for an additional 25 minutes.
- Enchilada sauce
- Part-Skim Ricotta cheese
- Cottage cheese
- Mexican cheese blend or blend Monterey Jack and Sharp Cheddar
- Green chiles
- Low Carb or whole wheat tortillas
How to Make Easy Cheese Enchiladas with Red Sauce
You will begin by preparing your baking dish with non-stick spray and preheating the oven. Next, you will pour one third of the enchilada sauce onto the bottom of the baking dish.
In a large bowl, combine the cheeses and chiles until thoroughly blended.
Scoop the cheese blend into the middle of the tortillas rolling and placing seam side down on the baking dish.
Pour the rest of the enchilada sauce on top of the tortillas, top with cheese and then bake as directed.
Once finished in the oven, remove, and top with fresh cilantro before serving.
Easy Cheese Enchiladas with Red Sauce
- Baking dish
- 20 oz enchilada sauce I like to make it homemade please see recipe
- 1/2 cup cottage cheese I like to use part-skim or low-fat
- 1/2 cup ricotta cheese I like to use part-skim or low-fat
- 2 cups Mexican cheese or a blend of Monterey Jack and Sharp Cheddar, divided I like to use blocks of cheese and hand shred
- 4 oz green chiles
- 8 Low Carb or Whole Wheat original size
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray. Pour 1/3 of enchilada sauce in the bottom, and set aside.
- In a large mixing bowl, combine the cottage cheese, ricotta cheese, ½ of the shredded cheese (about 1 cup), and the diced green chilies.
- Evenly fill each tortilla with about ¼ cup of the cheese mixture, roll, and place seam side down in the prepared baking dish.
- Pour the rest of the enchilada sauce over the tortillas, top with the rest of the cheese, cover with foil and bake for 15 minutes.
- For the last 5 minutes of cooking time, remove the foil, and bake for an additional 5-10 minutes, or until the cheese is melted.
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