A surefire way to sabotage your resolutions is to give up cheese.
Or visit my blog?
The jury is still out.
Look at that glossy smear of homemade enchilada sauce—doesn’t it look divine? If you haven’t tried making it at home, you’re missing out. It takes about ten minutes and tastes like pure magic. Promise me you’ll make it this week.
Cheese is the one thing I truly can’t live without.
I can go without sugar—I survive the first three days, cravings fade, and fruit usually does the trick. I can skip bread or pasta without much fuss. But cheese? No way.
I absolutely
cannot
say no to my beloved cheese.
Even a tiny crumble of goat cheese on scrambled eggs, a sprinkling of feta in a salad, a little parmesan on roasted veggies—those small touches can brighten my entire day.
This recipe isn’t “a little bit of cheese.” Not even close. These enchiladas are gloriously, unapologetically cheesy. But making them at home fixes a lot of what I don’t love about restaurant versions.
Oddly, I rarely order a full plate of cheese enchiladas out because they can feel overly rich. I’ll usually get one as a side with tacos, carnitas, or nachos—just enough to enjoy the melt without it being the whole meal. Texture and balance matter to me: enchiladas are rich and gooey, and sometimes I prefer a variety of smaller bites instead of one heavy dish.
That’s why making them at home is a total game changer. You can portion them smaller, serve them across several meals, and top them however you like. I often keep my toppings simple—chives, cilantro, radish—but you can brighten them with salsa, avocado, queso fresco, or a squeeze of lime. Small tortillas keep the portions manageable so you can enjoy more than one without feeling overwhelmed.
Prep a big batch, and you’ll have enchiladas ready for dinner, lunch, or even breakfast—paired with a salad, tucked into avocado toast, or enjoyed on their own. They store well, reheat nicely, and feed a crowd without any fuss.
I like using smaller 4-inch corn tortillas for these so each roll feels like a small, satisfying bite. They make a lot and you’ll appreciate having cheesy enchiladas around for days.
So here’s the deal: you make enchiladas this week, and I’ll try to tone down the cheese for one meal. Maybe.
Cheese Enchiladas with Homemade Sauce
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Ingredients
- 12 ounces queso chihuahua cheese, freshly grated
- 8 ounces sharp white cheddar cheese, freshly grated
- 12 to 14 corn tortillas, 4-inch size
- for serving: cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat the oven to 375°F. Make the enchilada sauce (instructions below). Spray a 9×13-inch baking dish with nonstick spray. Spread about 1/2 cup of sauce across the bottom. Pour roughly 1/3 cup of sauce onto a large plate for dipping tortillas.
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Dip each tortilla into the sauce on the plate, fill with a generous handful of the mixed cheeses, roll up, and place seam-side down in the dish. I fit two rows of six or seven. Repeat with remaining tortillas. Pour the remaining sauce over the filled enchiladas and sprinkle with the leftover cheese. Bake 20 minutes, until bubbly and melty. Serve immediately with desired toppings.
enchilada sauce
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Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until golden brown, about 2 minutes. Add the chicken stock, tomato sauce, tomato paste, and spices; whisk to combine and bring to a simmer. Reduce heat to low and cook 5 more minutes before using.
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I appreciate you so much!
I’m about to build a cheese enchilada pillow fort.