Triple-Cheese Enchiladas

Looking for cheesy enchiladas that can compete with your favorite Mexican restaurant? Look no further than this simple and fast recipe for three-cheese enchiladas.

This easy-to-follow recipe requires only six ingredients that you likely already have in your kitchen. In under an hour, you'll have a batch of cheesy enchiladas that the entire family will enjoy!

How to Prepare Cheese Enchiladas

The full recipe is provided below, but here's a quick preview of what to expect:

Prepare the Filling

Mix together salsa, cream cheese, green onions, Cheddar cheese, and Monterey Jack cheese until fully blended.

Assemble the Enchiladas

Spoon ½ cup of the filling into each tortilla, then roll them up. Arrange the enchiladas seam-side down in a baking dish.

Add the Final Toppings

Finish by topping the enchiladas with the remaining salsa, cheese, and green onions.

Bake the Enchiladas

Bake the enchiladas until the cheese is golden, bubbly, and the enchiladas are heated through.

What Type of Cheese Is Best for Cheese Enchiladas?

As the name implies, this recipe uses a blend of three cheeses: Cheddar, Monterey Jack, and cream cheese. While we think this combination is ideal, some reviewers prefer to substitute Mexican-style cheese or smoked Cheddar.

How Long Should Cheese Enchiladas Be Baked?

This recipe recommends baking the enchiladas for 20 minutes, which is the perfect time. The cheese on top should be golden and bubbly, while the cheese inside should be melted and heated through.

Best Sides to Serve with Cheese Enchiladas

Cheese enchiladas make a delicious main course, especially when paired with your favorite Mexican-inspired sides. Here are some great options to serve alongside them:

Spanish Rice II
Mexican Street Corn
Quick and Easy Refried Beans
Cilantro Lime Rice

Alternatively, explore our full collection of Mexican side dish recipes .

How to Store Your Cheese Enchiladas

Keep cheese enchiladas in an airtight container in the fridge for up to three days. To reheat, use the oven or microwave.

How to Freeze Cheese Enchiladas

To freeze your cheese enchiladas, bake them in a freezer-safe dish (or aluminum pan). Once baked, wrap the entire dish (pan included) in a layer of plastic wrap followed by a layer of foil. Store in the freezer for up to three months. When ready to use, thaw in the refrigerator overnight.

Dinogo Community Tips and Praise

"These turned out amazing!!! So simple and affordable. My husband loved them! I skipped the green onions because I didn't have any, but you can definitely add whatever toppings you like. They were fantastic," says Anne Elyse Mckusker.

"Wonderful recipe! I followed it mostly as written, except for one change. Instead of pouring salsa over the rolled tortillas at the end, I mixed the leftover filling with half a can of enchilada sauce and used that. So creamy and delicious! It came together quickly too, with minimal prep and easy cleanup," says Christina Myers.

"These were delicious! I made them both with and without refried beans, and I used homemade salsa. For the Cheddar, I used applewood smoked Cheddar inside and on top, and the flavor was incredible. I highly recommend adding smoked cheese. After baking, I broiled the enchiladas for a couple of minutes to brown the top lightly. So tasty, and super easy to prepare. Served them with Spanish rice and paired with A Big, Honkin' Margarita from this site. It was the perfect Mexican dinner night! Can't wait to make these again," raves AZ93.

Contributed by Bailey Fink

Ingredients List

• 3 cups salsa, divided

• 1 (8 ounce) package cream cheese, softened

• 4 stalks green onions, chopped, divided

• 2 ½ cups Cheddar cheese, divided

• 2 ½ cups shredded Monterey Jack cheese, divided

• 12 (8 inch) flour tortillas

Instructions

In a bowl, combine 2 cups of salsa, cream cheese, and half of the green onions. Mix well until fully blended.

Stir in 2 cups of Cheddar cheese and 2 cups of Monterey Jack cheese, mixing gently to combine.

Spoon just under 1/2 cup of cheese mixture down the center of each tortilla. Roll the tortillas around the filling.

Arrange the enchiladas, seam-side down, in a 9x13-inch baking dish.

Spread the remaining 1 cup of salsa evenly over the top of the enchiladas.

Gently mix the remaining 1/2 cup each of Cheddar and Monterey Jack cheese in a bowl. Sprinkle the cheese mixture over the enchiladas, then top with the remaining green onions. Cover the baking dish with aluminum foil.

Bake in the preheated oven until the cheese is melted and bubbly, approximately 20 minutes.

Nutritional Information (per serving)