American Cheese Enchiladas

I’m a Sharp Cheddar Cheese girl. I won’t EVER deny that. I can eat it by the slice! (even though I know it’s not so good for me)

Last weekend (anniversary weekend) we went to COSTCO and I bought a big block of Tilamook Sharp Cheddar Cheese! It’s my favorite.

As I looked into the fridge I realized that I really needed to open up that block of cheese and I started thinking about what I could make. My stomach immediately went to Cheese Enchiladas. I love Cheese Enchiladas! My mom used to make the best enchilada sauce in the world (in my opinion).

I made these enchiladas with a can of doctored up sauce because I had a can but I usually like to make my own sauce.

To doctor up a can of Enchilada Sauce I usually buy the Old El Paso Mild (Red) Enchilada Sauce.

American Cheesy Enchiladas

For the Doctored Up Enchilada Sauce:

  • 1 28oz can of Old El Paso Mild (Red) Enchilada Sauce
  • 1 8oz can tomato sauce (no salt added)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Taco Seasoning (NO MSG, or the low-sodium one)
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

1. Pour the can of enchilada sauce and tomato sauce into a large skillet and allow to heat through.

2. Add all the spices and let simmer for 3-5 minutes. Then set aside.


  • 20-21 fresh corn tortillas
  • 4 cups shredded Sharp Cheddar Cheese (I prefer to shred my own-I think the cheese melts better that way)

Preheat oven to 375 degrees.

1. Spray 9×13 glass cooking dish with cooking spray.

2. Pour 1/2 cup enchilada sauce into the baking dish and evenly distribute throughout the pan.


3. Assemble enchiladas by putting about 3 Tbsp of cheese onto a tortilla  and rolling it up.

4. Place the enchilada seam down into the baking dish. Assemble all the tortillas.

5. Sprinkle 1 1/2 cups of cheese over the enchiladas and then pour remaining sauce evenly over the top.

6. Sprinkle remaining cheese over the top and place in the over for 25 minutes.


Serve hot with a side of rice and maybe even some refried pinto beans.

Listen to them sizzle! Yum!

Be careful, it’s easy to eat a whole bunch of these. I had to ask The Mister to hold me accountable to the number of enchiladas I ate.



~Mrs Galvan~

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