cheese enchiladas

Filling, Scrumptious, Cheese Enchiladas

Enchiladas were the second thing I ever learned to cook. I loved pork enchiladas. I made them incredibly well. I haven’t made any pork enchiladas in about 2 years actually. I used to make them about weekly! That’s a huge change. I’ve also lost 30 pounds since that time… hmmmm. Whatever! My life’s philosophy was taught to me by my mom and dad: Moderation in EVERYTHING. I’ve followed it quite well… except for the sugar binges. WHOOPS.

These cheese enchiladas look phenomenal. They’re pretty easy, and they’re great and filling for meatless Monday! These enchiladas are going to rock it.

I know it’s easier to go out and buy pre-shredded cheese, but please for the love of good food, please just buy a brick of a few types of cheese (or just one if you’d like) and shred the cheese yourself. It will taste better. It will melt better. Those pre-shredded packages? No thank you. They are dry and generally just not the best. Obviously, if it’s really easier for you and it’s better for your budget, do what you need to do. If you can splurge for the brick and have the time and ability to shred your own cheese, do it! It’s well worth it.



  1. 1 can or bottle of favorite enchilada sauce, red or green (I tend to use La Victoria Chunky Salsa Verde)
  2. 3 cups of cheddar cheese, grated
  3. 3-4 cups of Monterey Jack cheese, grated
  4. ******Reserve 1-1/2 cups of cheese for the topping******
  5. 8-10 flour tortillas
  6. olives for garnish (optional)
  7. green onions for garnish (optional)
  8. tomatoes for garnish (optional)


  1. Preheat oven to 400°.
  2. Place grated cheese into a bowl and drizzle with about a 1/4 cup of sauce. Mix well so the cheese is moist.
  3. Pour just enough enchilada sauce into your baking dish to coat the bottom. Dip your tortillas into the sauce to lightly coat them all over. Fill with cheese.
  4. Roll tortilla and place in baking dish, seam side down. Continue this with the remaining tortillas until your dish is full. You may need to pour more sauce into the dish to coat remaining tortillas before filling.
  5. Cover each with just a bit more sauce so it doesn’t get dried out
  6. . Sprinkle with reserved cheese, olives, green onions, and tomatoes.
  7. Place baking dish into the oven and bake for about 25 minutes or until cheese is melted and sauce is bubbly.


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