Mexican Restaurant Cheese Enchiladas

Restaurant-style cheese enchiladas in a white dish.

This Mexican restaurant-style cheese enchilada casserole is a delicious and easy weeknight dinner that everyone in the family will love! Made with corn tortillas, a mixture of Mexican cheeses, and a delicious homemade enchilada sauce. This cheesy casserole makes a great dinner option that's sure to please even picky eaters!

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Course: Main Dish

Cuisine: Mexican

Keyword: cheese enchilada casserole, cheese enchilada recipe, cheese enchiladas, cheesy enchilada casserole, easy enchilada casserole, enchilada bake, enchiladas, homemade enchilada sauce, homemade enchiladas, mexican casserole, Mexican cheese blend, mexican recipes, red enchilada sauce, red sauce, regular enchiladas, restaurant cheese enchiladas

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: Enchiladas

Calories: 344kcal

Author: Mindy

Ingredients

Enchilada Sauce

¼ Cup Butter
¼ Cup Flour
4 Cups Water
8 Ounces Tomato Sauce
½ Teaspoon Salt
1 ½ Tablespoons Beef Bullion
1 Tablespoon Chili Powder
½ Tablespoon Paprika

Enchiladas Casserole

12-16 Corn Tortillas
4 Cups Shredded Cheese divided
½ Cup Green Onions chopped
½ Cup Vegetable Oil for frying

Instructions

Enchilada Sauce

In a large sauce pan, melt the butter over medium-high heat. Sprinkle the flour over the melted butter and whisk for a minute or two. Slowly whisk in the water, tomato sauce, beef bullion, chili powder, paprika, and salt. Bring to a boil then lower the heat and simmer for 15-20 minutes, stirring occasionally.

Enchilada Assembly

In a small skillet, heat the oil over medium heat. Using tongs, place the tortillas in the hot oil for about 10 seconds on each side until the tortilla begins to bubble. Place the tortillas on a paper towel to drain.
Mix 2 cups of the shredded cheese with the chopped onions, reserving some of the onions for garnish.
Cover the bottom of a 9x13 baking dish with enchilada sauce.
Add about 3-4 tablespoons of cheese to each tortilla, roll up and place in the baking dish.
Cover the enchiladas with sauce and top with the remaining shredded cheese.
Bake the enchiladas at 350 degrees for 20-25 minutes.

Video

Notes

Layered Enchiladas: You can layer the tortillas for a cheese enchilada casserole instead of rolling each one up. Simply cover the bottom of a 9x13 pan with sauce and layer 6-8 tortillas on top. Sprinkle the cheese and onions over the layer of tortillas. Top with more tortillas and then sauce and cheese on top of the tortillas. Bake as directed above.

Make Ahead Instructions: Follow the instructions above and place in the refrigerator before baking. When ready to bake, place in a preheated oven. You might need to adjust the cook time and add an extra 5-10 minutes to baking.

Make Ahead Freezer Instructions: Follow the instructions above, but do not bake. Place in an airtight container covered with plastic wrap and aluminum foil and freeze for up to 3 months. To bake, place in an oven preheated to 350 degrees and bake for 60 minutes.

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