Recipes >

Cheese Enchiladas


  • 12 corn tortillas (yellow or white)
  • 1 pound shredded Cheddar Jack cheese
  • 6 tablespoons vegetable oil, divided
  • 2 tablespoons flour
  • 3 tablespoons chili powder
  • 11/2 cups vegetable broth (or chicken broth), canned
  • 8 ounces tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon California style garlic and pepper seasoning
  • 1/2 teaspoon sugar
  • 2 cups shredded iceberg lettuce
  • 1/4 cup pico de gallo or refrigerated salsa

Prep Time:

15 minutes

Cook Time:

15 minutes



Bubbling-hot and delicious homemade enchiladas, hot from the oven in about 30 minutes. This easy-to-prepare meatless recipe offers a great way to serve a comforting cheese enchilada dinner the whole family will enjoy--without you spending all night in the kitchen.

Why Try? Enjoy the authentic flavor of restaurant-style enchiladas at home!

Foodie Byte: We served our cheese enchiladas with a side of vegetarian refried black beans, widely available in the Mexican/Latin food aisle at the grocery store, for a quick and easy side dish loaded with nutritious fiber.


  1. Preheat oven to 350°F.
  2. To prepare enchilada sauce: heat 1/4 cup oil in a medium skillet or heavy saucepan over low heat; add flour and chili powder and stir to blend. Whisk for 1 to 2 minutes or until cooked.
  3. Slowly add vegetable broth (or chicken broth), whisking until smooth.
  4. Add tomato sauce, cumin, garlic pepper and sugar and whisk to blend. Simmer over medium-low heat for 15 minutes or until thickened, stirring frequently. Reserve.
  5. Heat 2 tablespoons oil in a skillet over low heat; heat each tortilla briefly (about 5-10 seconds) on each side to soften.
  6. To assemble enchiladas: place one tortilla on a flat work surface, arrange 1/4 cup shredded cheese down the center, roll closed and arrange, seam side down, in an oiled baking dish. Repeat with remaining tortillas.
  7. Pour the reserved enchilada sauce evenly over the top; sprinkle with remaining shredded cheese.
  8. Bake for 15 to 20 minutes, or until sauce is bubbly and cheese is melted.
  9. Garnish enchiladas with shredded lettuce and pico de gallo.

Nutritional Information

Calories 808, Carbohydrates 41g, Cholesterol 122mg, Fat 59g, Fat Calories 532, Fiber 7g, Protein 30g, Saturated Fat 22g, Sodium 1584mg. Daily Values: Calcium 674.05mg 67%, Phos 44.39mg 4%, Copper 0.14mg 7%, Zinc 0.46mg 3%, Panto 0.28mg 3%, Biotin 2.88mcg 960%, Iodine 1.19mcg 1%, Magnesium 21.5mg 5%, Iron 2.59mg 14%, Vitamin B6 10%, Vitamin C 9%, Vit E-a-Toco 17%, Vitamin A 82%. Percent Daily Values are based on a 2,000 calorie diet.