Simple Cheese Enchiladas

These Cheese Enchiladas are just so simple to make. Very little prep time and only 30 minutes in the oven. Great dish for Cheese lovers.

This Cheese Enchilada recipe is super simple to make. Since there is no meat involved, it's super quick to put together. And with only 30 minutes needed in the oven, this enchilada dish is perfect for busy weeknights.

I always recommend warming up the corn tortillas before rolling them to make them more pliable. When they are cold, they are prone to cracking which you should try and avoid when making this enchilada recipe.

🌮 How to Warm Tortillas

When the time comes to warm up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F. You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.

💭 Ingredient Substitution

Enchiladas are usually made with corn tortillas but you can use flour tortillas if that's what you have on hand. Flour tortillas are a little softer making them easy to roll up when filled.

For more great recipes like this one, I suggest you check these recipes out:

• Green Chili Chicken Enchilada Casserole
• Slow Cooker Chicken Enchilada Soup
• Slow Cooker Beef Enchiladas
• Buffalo Chicken Enchilada Casserole
• Chicken Enchiladas In Green Sauce

📋 What Ingredients do I need

You will need the following ingredients to make this Simple Cheese Enchiladas recipe (see recipe card for quantities): Yellow Onion, Ricotta Cheese, Cheddar Cheese, Monterey Cheese, Corn Tortillas, Red Enchilada Sauce, Scallions, Feta Cheese, Radishes and Romaine Lettuce.

🥣 How to make Simple Cheese Enchiladas

Preheat the oven to 350°F.
Heat a medium skillet over medium heat. Add the onion and sauté, stirring occasionally until lightly browned about 4 to 5 minutes. Remove from heat and stir in the ricotta cheese. Set aside.
Spread ½ cup of enchilada sauce in the bottom of a 9 x 13 baking dish. Set aside
Heat the tortillas to make them more pliable. Fill each tortilla with the ricotta cheese mixture and about ½ oz of cheddar cheese and ½ oz of Monterey cheese. Roll the tortilla and place seam side down in the prepared baking dish. Pour remaining sauce over the top of the rolled enchiladas.
Bake for 30 minutes or until bubbly and starting to brown. If desired, garnish with onions, feta cheese, thinly sliced radishes, and lettuce.