Queso Enchiladas (Tex-Mex Cheese Enchiladas)

Queso Enchiladas bring all the cheesy, saucy comfort of Tex-Mex dining right to your kitchen — tender corn tortillas rolled around a melty cheese filling, smothered in a rich, smoky enchilada sauce, and blanketed with a generous pour of creamy queso. Baked until bubbly and golden, this dish hits every note: gooey, savory, and just the right touch of spice.

The corn tortillas soak up the sauce as they bake, creating layers of flavor and texture you simply can’t get from a skillet-only approach. The queso adds a luscious, velvety finish, making each forkful indulgent without being heavy. Topped with fresh cilantro, diced tomatoes, and maybe a dollop of sour cream, these enchiladas taste like a night out at your favorite Tex-Mex spot — no reservations required.

Ingredients (Serves 4–6)

For the Enchiladas:

  • 12 corn tortillas (6-inch)

  • 3 cups shredded cheddar or Mexican blend cheese

  • 2 cups enchilada sauce (red or homemade, see tips)

  • ½ cup diced onion (optional, for inside filling)

  • 2 tbsp vegetable oil (for softening tortillas)

For the Queso Topping:

  • 2 tbsp butter

  • 2 tbsp all-purpose flour

  • 1 cup whole milk

  • 1 cup shredded cheddar cheese

  • 1 cup shredded Monterey Jack cheese

  • ½ tsp chili powder

  • ¼ tsp cumin

  • Salt, to taste

For Garnish:

  • Fresh cilantro, chopped

  • Diced tomatoes

  • Sour cream

  • Jalapeño slices (optional)

Directions

1. Preheat & Prepare
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. Soften Tortillas
Heat vegetable oil in a skillet over medium heat. Quickly warm each tortilla for 10–15 seconds per side until pliable, stacking them on a plate and covering to keep warm.

3. Fill & Roll
Place a small handful of shredded cheese and a spoonful of diced onion (if using) in the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

4. Sauce & Bake
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle with a small handful of cheese. Cover with foil and bake for 20 minutes.

5. Make the Queso
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk until smooth. Reduce heat and stir in cheeses, chili powder, cumin, and salt until melted and creamy.

6. Finish & Serve
Remove enchiladas from oven, pour the hot queso evenly over the top, and return to oven for 5 minutes uncovered, until bubbly. Garnish with cilantro, diced tomatoes, and sour cream before serving.

Why This Recipe Works

  • Layered Flavor: Baking lets the tortillas, sauce, and cheese meld into one perfect bite.

  • Queso Upgrade: A silky cheese sauce takes these enchiladas from delicious to unforgettable.

  • Make-Ahead Friendly: You can prep and refrigerate before baking for an easy weeknight win.

Pro Tips for Success

  • Warm tortillas to prevent cracking when rolling.

  • Use freshly shredded cheese for the smoothest queso.

  • Don’t skimp on sauce — tortillas should be generously coated.

Variations

  • Spicy: Add chopped green chiles or a dash of hot sauce to the queso.

  • Protein Boost: Add shredded chicken or seasoned ground beef to the filling.

  • Veggie Version: Include sautéed mushrooms, peppers, or spinach.

Make Ahead & Storage

  • Prep Ahead: Assemble enchiladas up to 24 hours in advance, store covered in fridge.

  • Store: Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheat: Warm in the oven at 350°F (175°C) until heated through.

Final Thoughts

Queso Enchiladas (Tex-Mex Cheese Enchiladas) are pure comfort food — warm, saucy, cheesy, and brimming with flavor. Whether it’s a casual family dinner, a potluck hit, or a weekend indulgence, this dish delivers Tex-Mex joy in every bite.