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.
My Latest Videos
How to Soften 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.
Gather your Ingredients
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 1/2 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 1/2 oz of cheddar cheese and 1/2 oz of Monterey cheese. Roll the tortilla and place seam-side down in the prepared baking dish. Pour the 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.
Simple Cheese Enchiladas
↑ Click stars to rate
Ingredients
Ingredients
- 1 Cup Yellow Onion, chopped
- 5 oz Ricotta Cheese
- 4 oz Cheddar Cheese, shredded
- 4 oz Monterey Jack Cheese, shredded
- 10 Corn Tortillas
- 2 Cups Red Enchilada Sauce, mild or spicy
Toppings (optional)
- Green Onions, Chopped
- 4 oz Feta Cheese, crumbled
- 3 Radishes, thinly sliced
- Romaine Lettuce, thinly sliced
Instructions
- 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 1/2 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 1/2 oz of cheddar cheese and 1/2 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.
Really good and really easy! Made exactly as written and turned out great! I warmed the tortilla in a warm pan as suggested.