3-Cheese Enchiladas

Are you searching for cheesy enchiladas that will rival your favorite Mexican restaurant? Well, look no further than this quick and easy recipe for three-cheese enchiladas.

This delicious recipe only requires six ingredients that you probably already have on hand. In less than an hour, you'll have cheesy enchiladas that the whole family will love!

How to Make Cheese Enchiladas

You'll find the full recipe below, but here's a brief description of what you can expect:

Make the Filling

Combine salsa, cream cheese, green onions, Cheddar cheese, and Monterey Jack cheese until incorporated.

Fill the Tortillas

Spoon ½ cup of the filling into each tortilla and roll the tortillas. Place the enchiladas seam-side down in a baking dish.

Top the Enchiladas

Top the enchiladas with the remaining salsa, cheese, and green onions.

Bake

Bake the enchiladas until the cheese is golden brown and bubbly and the enchiladas are warmed through.

What Cheese Is Used in Cheese Enchiladas?

As the name suggests, this recipe calls for three different cheeses: Cheddar, Monterey Jack, and cream cheese. We think this combination is perfect, but some reviewers like to use Mexican-style cheese or smoked Cheddar.

How Long Do You Bake Cheese Enchiladas?

This recipe calls for 20 minutes in the oven, which should be the correct amount of time. The cheese on top should be brown and bubbly and the cheese on the inside should be warmed through and melted.

What to Serve with Cheese Enchiladas

Cheese enchiladas make for a delicious main dish served with your favorite Mexican-inspired sides. Try one of these tasty choices:

Spanish Rice IIMexican CornQuick and Easy Refried BeansLime Cilantro Rice

Or, discover our entire collection of Mexican side dish recipes.

How to Store Cheese Enchiladas

Store cheese enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.

How to Freeze Cheese Enchiladas

To freeze cheese enchiladas, bake them in a freezer-safe dish (or aluminum dish). Then wrap the entire dish (pan and all) in a layer of plastic wrap and a layer of foil. Then freeze the dish for up to three months. Thaw in the fridge overnight.

Cookdap Community Tips and Praise

“These turned out so good!!! They’re so simple and inexpensive. My husband loved them! I didn’t add the green onions because I didn’t have any but you could definitely add whatever toppings you wanted. They turned out great,” says Anne Elyse Mckusker.

“Great recipe! I made it mostly as stated, only changing one thing. Instead of pouring salsa over the rolled tortillas at the end, I used the small bit of filling I had left and mixed it with half a can of enchilada sauce and used that instead. So creamy and yummy! Came together in a snap too, easy prep and easy clean up,” according to Christina Myers.

“These were so good! I made them with and without refried beans added and made my own salsa. For my cheddar I used applewood smoked cheddar inside and on top, and the flavor it added was amazing. I highly recommend using smoked cheese with it. After baking I broiled the enchiladas for a couple of minutes to lightly brown the top. So yummy, and very easy to prep. Served with Spanish rice and paired it with A Big, Honkin’ Margarita from this site. Great Mexican dinner night!! Can’t wait to make these again,” raves AZ93.