How to make cheese enchiladas and Mexican cheese bakes — the best melting cheeses, the sauce, and tips for a gooey, non-soggy result.
Cheese enchiladas are pure comfort — tortillas rolled around melty cheese, smothered in sauce, topped with more cheese, and baked until bubbling. Along with other Mexican cheese bakes, they're a crowd-pleasing way to enjoy melted cheese. Here's how to make them well.
What Cheese Enchiladas Are
Cheese enchiladas are corn tortillas filled with cheese, rolled up, arranged in a baking dish, covered with a chili or tomato sauce, topped with more cheese, and baked until hot and bubbling. They're a Tex-Mex and Mexican staple, simple and satisfying. The keys to great enchiladas are the right melting cheese, a flavorful sauce, and properly prepared tortillas that don't turn to mush.
Choosing the Cheese
Use good melting cheeses. In Mexican cooking, Oaxaca cheese (quesillo), Chihuahua cheese (queso menonita), and asadero are ideal, melting into stretchy, gooey goodness. Monterey Jack, mild cheddar, or a Mexican-blend shred are common Tex-Mex choices. A blend of a great melter with a sharper cheese gives both gooeyness and flavor. Crumbly cheeses like queso fresco or cotija don't melt smoothly, so they're better as a finishing sprinkle than the main filling. Grate your own from a block for the best melt.
The Sauce
The sauce defines the enchilada. A red chili sauce (made from dried chilies or a tomato-and-chili base) is classic for cheese enchiladas, while green (verde) sauce made with tomatillos is another option. The sauce should be flavorful and not too thin. Coating the dish and the tortillas generously with sauce keeps everything moist and adds depth. Make enough to smother the enchiladas well.
Preventing Soggy Tortillas
The main pitfall is soggy, falling-apart tortillas. The trick with corn tortillas is to soften them first — lightly frying them in a little hot oil for a few seconds per side, or warming them, makes them pliable so they roll without cracking and resist turning to mush. Dipping them in warm sauce before filling is also traditional. Don't skip this step, or the tortillas can break when rolling or dissolve in the bake.
Assembling and Baking
Spread a little sauce in the baking dish, fill each softened tortilla with cheese (and any extras like onion), roll them up, and place them seam-side down in the dish. Pour the rest of the sauce over the top, sprinkle generously with more cheese, and bake until the sauce is bubbling and the cheese is melted and golden. Don't overbake, or the tortillas can dry out.
Other Mexican Cheese Bakes
The same principles apply to other Mexican cheese bakes: chilaquiles (tortilla chips baked or simmered in sauce with cheese), cheese-stuffed chiles rellenos, queso fundido (melted cheese dip), and cheesy casseroles. All rely on good melting cheese, a flavorful sauce, and not overcooking. Finish with crumbled queso fresco, cilantro, onion, or crema for freshness and contrast.
Frequently Asked Questions
What's the best cheese for enchiladas?
Good melters like Oaxaca, Chihuahua, asadero, or Monterey Jack, often blended with a sharper cheese; grate your own for the best melt.
How do I keep tortillas from getting soggy?
Lightly fry or warm corn tortillas first to make them pliable and resistant to mush, and don't overbake the finished dish.
Can I use queso fresco in enchiladas?
It doesn't melt smoothly, so it's better as a finishing crumble on top than as the melty filling — use a good melting cheese for the inside.