Prep: 15 Mins Cook: 30 Mins
These enchiladas are a cinch to make, and the kids will love the creamy cheese sauce inside.

Gayle's Cheesy Enchiladas


  • 1/3 cup oil
  • 12 corn tortillas
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 cup butter
  • 2 cups milk
  • 6 ozs. cheddar cheese, grated
  • 1/8 teaspoon hot pepper sauce
  • 2 cups ORTEGA Enchilada Sauce, heated
  • 4 tomatoes, diced
  • 1/2 cup finely chopped onion


Preheat oven to 350°F.

Heat oil in a large skillet; fry corn tortillas one at a time just until soft (about 5 seconds); drain and warm.

In a small bowl, combine flour, salt and paprika. Melt butter in a saucepan and add flour mixture; stir until well blended. Add milk; mix thoroughly. Add cheese and melt. Stir in hot pepper sauce.

Dip the tortillas in hot enchilada sauce (prepare your favorite or see recipe on our website).

Fill each tortilla with 2 tablespoons of cheese sauce, a bit of diced tomatoes and onions.
Make sure you have enough tomatoes and onions for all 12 tortillas.

Roll and place each enchilada seam-side down in a greased baking dish.

Pour any remaining cheese sauce over enchiladas and bake for 25 minutes or until sauce is bubbly.
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