Easy Cheese Enchiladas | Weeknight Dinner

Today I’m sharing another of my favorite weeknight dinners! These Easy Cheese Enchiladas are more assembly than recipe, which makes them perfect for a quick last minute meal. I always have cheese in my fridge, so if you just keep some tortillas and enchilada sauce in your pantry, it takes less time to make than ordering a pizza! You can also throw in leftover ground beef, pork, or shredded chicken if you’d like as well. Let’s get started!

Check out our homemade tortilla chips recipe, too!

Easy Cheese Enchiladas | Weeknight Dinner

Ingredients:

• Corn tortillas. I like shelf stable ones, but you an also find refrigerated ones.
• Enchilada sauce. This is my favorite, but you can use any kind you like.
• Cheeses! I used medium cheddar and sharp white cheddar, but please experiment with a variety of cheeses to find your favorite combination.

Pre-heat your oven to 400 degrees and shred up your cheeses. Then grab a plate, and place a damp paper towel on the bottom.

Add a stack of 4-5 tortillas on top, and top them with another damp paper towel. Microwave for 45 seconds, and you’ll have soft, pliable tortillas that are perfect for rolling and won’t crack.

Place a good amount of cheese in the center of your warm tortilla, and start at one side and roll it up. Now just place your tortilla seam side down in a high sided baking dish.

Now go ahead and just keep rolling tortillas until your dish is all full! I recommend making at least 2 enchiladas for kids, and 3-4 per adult. When your dish is full, top it with enchilada sauce and more shredded cheese. Pop it in the oven for 10-15 minutes.

When the cheese is all melted and bubbly, they’re ready!

You can serve this on top of rice like we did this day, or you can serve it more traditionally with a side of refried beans and spanish rice.

I hope these Easy Cheese Enchiladas are a great addition to your list of quick weeknight dinners, and that your family loves them as much as mine does!