Cheese Enchiladas

Cheese Enchiladas


"Quick and easy cheese enchiladas!"

Ingredients 50 m {{adjustedServings}} servings 310 cals

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.
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Reviews 74

  1. 111 Ratings


I rated this 5 stars with these changes. (some at other's suggestions): - add 1 can diced green chiles - add 1/2 packet of taco seasoning (may eliminate creole seasoning) - add 1 4oz can tomato sauce to coat bottom of dish. I used a 10oz package of tortillas and one 8oz cheese (Kraft-Mexican Cheddar) was plenty. I mixed the cheese, olives, mushrooms and chiles in a bowl (didn't use onion), dipped each tortilla in sauce filled each tortilla with cheese mixture, then spread remaining sauce on top and sprinkled the leftover cheese mixture on top of that. I made it with the Best Spanish Rice recipe by Angie. (wich is the only one I use)Absolutely delicious! Will add to my favorites.

Julie D.

I omitted the mushrooms and used canned enchilada sauce instead of the tomato sauce mixture. Excellent recipe!


Yummy! Followed others' suggestions: taco seasoning, fresh sauteed mushrooms, and well over double the cheese called for. It just takes a minute to grate the cheese, and blocks of cheese are typically much better quality than bags of shredded (often cheaper as well!). When I tried to dip the tortillas they really broke up a lot, so I slathered the sauce on the inside, added the filling, rolled it up, and then poured the remaining sauce over the enchiladas, making sure not to leave any naked tortilla. This was a lot easier!