Super Easy Cheesy Enchiladas

READY IN: 35mins
Recipe by Pam N.

I found this in a Bed & Breakfast cookbook. I always make sure I have the three main ingredients (tortillas, cheese, and sauce) on hand for this recipe, as it is a super quick-prep dinner for those evenings when you don't have forever to prepare dinner. My husband loves these even when I make them without meat. Hope you all enjoy this!

Top Review by nyjillk

These were FABULOUS! We are a family of six and it's hard to find something everyone likes, but this did the trick! A couple of days before, I had cooked frozen chicken breasts with taco seasoning and a little water until it shredded and then added it to the enchiladas for an easy weeknight meal. This one's a keeper!

Ingredients Nutrition

  • 1 (10 count) package corn tortillas (the small ones)
  • 1 (8 ounce) bagshredded cheese, of your choice
  • 3 tablespoons shortening or 3 tablespoons oil or 3 tablespoons lard
  • 1 (10 ounce) can red enchilada sauce or 1 (10 ounce) can green enchilada sauce
  • 1 (4 ounce) can green chilies, diced (optional)
  • 1 medium onion, chopped finely (optional)
  • 1 cup shredded chicken, cooked (optional)


  1. Preheat oven to 325-350 degrees.
  2. Heat the 3 T. fat ingredient in a medium hot skillet.
  3. Dip each tortilla into the fat to soften. Leave each tortilla in the fat for only a second or two. Too long will cause the tortillas to rip. Drain on paper towels.
  4. Lightly grease a 13x9 baking dish. Pour a very scant amount of the enchilada sauce on the bottom just to coat.
  5. Fill each tortilla with the cheese. Fold over with fold side down and place in the dish. Reserve some of the cheese to top the enchiladas.
  6. After all enchiladas have been filled, pour remaining sauce over them.
  7. Sprinkle with reserved cheese and bake until sauce is bubbly.
  8. If using optional ingredients, mix all with cheese in a bowl. Fill the tortillas with the mix and proceed with the other steps.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a