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Cheesy Baked Enchiladas

A gooey, comforting dish perfect for busy weeknights or feeding a crowd, these Cheesy Baked Enchiladas are flexible, freezer-friendly, and guaranteed to satisfy.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 8 medium flour or corn tortillas
  • 2 cups cooked shredded chicken or other filling
  • 2 cups shredded cheese such as cheddar or Monterey Jack
  • 2 cups enchilada sauce
  • 1 cup cooked rice or beans optional
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Chopped cilantro sour cream, lime wedges for serving (optional)

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking for 2-3 minutes until fragrant.
  3. Add shredded chicken or your chosen filling to the skillet. Season with salt and pepper to taste and stir in a few spoonfuls of enchilada sauce. Remove from heat.
  4. Scoop some filling onto each tortilla, add shredded cheese, and roll them up snugly.
  5. Spread a layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam side down into the dish.
  6. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  7. Bake uncovered for 25 minutes until the cheese is golden and bubbly.
  8. Garnish with chopped cilantro, sour cream, and lime wedges if desired. Serve hot.

Notes

Warm tortillas before rolling to prevent tearing. Use sauce on the bottom to avoid sticking. Freeze unbaked enchiladas by wrapping tightly in foil; bake from frozen at 375°F for 30 minutes covered, then 10 minutes uncovered. Leftovers keep for up to four days in the fridge.