This easy cheese enchiladas casserole will be your go-to whenever you crave something gooey and delicious! Packed with layers of tortillas, melted cheese, and red enchilada sauce, these easy cheese enchiladas are everything the whole family loves about enchilada recipes, minus the hassle of making them. Quick and simple to make!

A spatula lifts a cheesy, baked enchilada topped with cilantro from a baking dish.

If you’re like me, you’re also looking for ways to simplify dishes without sacrificing flavor. Today, I’m excited to share my “lazy” version of a cheese enchiladas recipe — this delicious vegetarian enchilada casserole! It tastes very similar to the traditional dish but with fewer steps. I hope you’ll love it as much as we do!

Cheese enchiladas casserole with a cheesy, golden-brown topping, garnished with chopped fresh herbs in a rectangular baking dish.

Why You’ll Love This Easy Cheesy Dish

You won’t need to individually pan-fry tortillas and roll enchiladas, simplifying the process of making them.
You won’t need a lot of ingredients to make these cheese enchiladas.
This enchilada casserole is very customizable. You can use your favorite cheeses, add vegetables, proteins, etc.
You only need one casserole dish to make it, which means less cleanup.
It’s full of cheesy goodness — the ultimate comfort food!

Cheesy, baked chicken breast on a glass plate, reminiscent of a savory cheese enchiladas casserole, topped with herbs and served with sliced avocado. A fork is placed beside the chicken.

Ingredient Notes

Corn Tortillas: Acts as the foundation of the dish that soaks up the flavors of the cheese and sauce. If gluten-free, be certain to use gluten-free certified corn tortillas.

Shredded Cheese: Provides the cheesy, melty goodness that enchiladas are well known for. Cheddar cheese, Monterey Jack cheese, pepper jack cheese, or a cheese blend will work. If vegetarian, make sure to use a rennet-free cheese.

Enchilada Sauce or Mole Sauce: Adds a rich, bold flavor while helping the layers meld together. Enchilada sauce is a classic choice of course, but mole sauce truly tastes delicious as well, especially if you are a fan of complex flavors! I’m personally fond of using my Guajillo enchilada sauce.

Chopped Fresh Cilantro: Used as a garnish, providing the enchilada recipe with a fresh, citrusy taste. If you aren’t a cilantro fan, simply omit it or use shredded lettuce instead.

Sliced Green Onion: Used for garnish, adding a vibrant green color and crisp texture to the dish.

A close-up of a cheese enchiladas casserole in a dish, topped with melted cheese and chopped cilantro. A spatula is lifting a portion.

How to Make Cheese Enchiladas Casserole

Stack of sliced tortillas beside a green baking dish and a bowl of shredded cheese on a countertop, ready to be transformed into a delicious cheese enchiladas casserole.

A spread of red enchilada sauce blankets the surface of a cheese enchiladas casserole in the baking dish.

Strips of tortilla lay harmoniously over a layer of zesty red sauce in a rectangular baking dish, creating the perfect base for this cheesy enchiladas casserole.

A delightful cheese enchiladas casserole featuring shredded cheese gracefully melting over tortilla chips in a baking dish.

A baking dish layered like cheese enchiladas, featuring tortilla chips, melted cheese, and dollops of sauce.

A blue baking dish brimming with shredded cheese sits on a reddish-brown base, ready to transform into a delectable cheese enchiladas casserole.

A baking pan covered with crumpled aluminum foil holds the promise of mouthwatering cheese enchiladas casserole, all set against a light gray surface.

A close-up of a cheese enchiladas casserole showcases the oozing melted cheese and browned edges in a rectangular baking dish.

A baked cheese enchiladas casserole in a green dish, topped with melted cheese and sprinkled with chopped cilantro.

Close-up of a portion of lasagna topped with melted cheese and herbs on a clear plate, reminiscent of a savory cheese enchiladas casserole. Accompanied by slices of avocado, with a fork invitingly placed in front.

Preheat the oven to 375°F and grease a square baking dish with oil.
Layer 1: Spread ⅓ cup of sauce on the bottom.
Layer 2: Add overlapping tortilla slices.
Layer 3: Sprinkle with cheese.
Repeat the layers, finishing with a generous cheese topping.
Cover with foil and bake for 20 minutes.
Uncover and bake for 10 more minutes until the cheese is bubbly and edges are golden.
Let rest for 5 minutes before slicing.
Garnish with cilantro and green onion.
Enjoy!

A close-up of a cheese enchiladas casserole with melted cheese, garnished with herbs. A spatula lifts a portion, revealing the savory layers of filling underneath.

Storing and Reheating

Place leftover enchiladas in an airtight container in the refrigerator. They’ll be good for up to 4 days. If freezing, wrap them in plastic wrap and aluminum foil and keep them in a freezer bag for up to 2 months.

You can reheat the leftovers in the oven or microwave. If they seem a bit dried out after storing, simply splash them with a little water or broth before reheating. If reheating frozen enchiladas, gradually thaw them in the fridge for 8-12 hours beforehand.

A slice of lasagna, reminiscent of a cheese enchiladas casserole, is garnished with cilantro on a clear glass plate, accompanied by avocado slices. A fork rests nearby.

Expert Tips

The type of sauce you use will greatly determine the flavor of this dish. Depending on your preferences, you can use store-bought enchilada or mole sauces, homemade red enchilada sauce, or guajillo sauce.
You can use either yellow, white, or blue corn tortillas in this recipe.
If possible, use freshly shredded cheese instead of pre-shredded ones to enhance the enchilada’s creaminess.
To boost texture, nutrition, and flavor, consider adding the following to the layers of this casserole: pinto beans, sauteed mushrooms, diced bell peppers, roasted corn kernels, black olives, crumbled tofu, diced pickled peppers, or spinach.
This dish goes well with black beans, Mexican rice, spicy guacamole, Southwest salad, sliced avocado, sour cream, and/or fried eggs.

A slice of cheesy enchilada casserole rests on a clear plate, garnished with creamy avocado slices, sitting beside a baking dish brimming with more of the savory delight.

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