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Say Cheese Enchiladas

Say Cheese Enchiladas

This super-simple, cheesy enchilada dish is fun to make with the whole family. Change it up by using your favorite cheeses in the filling if you like.

  • Yield: 12 enchiladas, serving 6 to 12


  • 5 tablespoons vegetable oil
  • 1 (28-ounce) can peeled whole tomatoes
  • 2/3 cup chopped yellow onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Baby Bam
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 corn tortillas
  • 8 ounces white Cheddar cheese (1/2 pound), grated (about 2 cups)
  • 8 ounces yellow Cheddar cheese (1/2 pound), grated (about 2 cups)
  • 1/3 cup finely chopped yellow onion (optional)
  • 2 tablespoons chopped fresh cilantro (optional garnish)


  • Position rack in center of oven and preheat the oven to 400°F.

  • Lightly grease a large baking dish with 1 tablespoon of the oil. Set aside.

  • In a blender, puree the tomatoes on high speed.

  • In a medium skillet, heat 2 tablespoons of the remaining oil over medium-high heat. Add the onion, cumin, oregano, and Baby Bam and cook, stirring, until soft, about 4 minutes.

  • Add the garlic and cook, stirring, for 1 minute.

  • Add the pureed tomatoes. Reduce the heat to medium-low and cook, stirring, until slightly thickened, about 5 minutes.

  • Season with the salt and pepper and stir.

  • Reduce the heat to very low. Simmer to keep warm, stirring occasionally, while you assemble the enchiladas.

  • Heat a second medium skillet over low heat.

  • Place the remaining 2 tablespoons of the oil in a small bowl or dish.

  • With a pastry brush, lightly brush both sides of each tortilla with the oil.

  • Place one tortilla at a time in the skillet until just warm and softened, about 2 to 5 seconds per side.

  • Remove tortilla with tongs and place it on a large plate. Continue with the remaining tortillas and oil.

  • Combine the white and yellow Cheddar cheeses in a medium bowl.

  • Sprinkle 1/4 cup of the mixed cheese in a line along the middle of each tortilla.

  • If using the finely chopped raw onion, sprinkle a heaping teaspoon into each tortilla.

  • Fold one side toward the middle to enclose the filling, then roll up the tortilla to form a cylinder.

  • Place tortillas seam side down in a single layer in the prepared baking dish.

  • Pour the tomato sauce over the filled enchiladas, spreading with the back of a spoon to distribute evenly.

  • Sprinkle the remaining 1 cup of cheese over the top of the enchiladas.

  • Bake until bubbly, about 10 to 12 minutes.

  • Using oven mitts or pot holders, remove the baking dish from the oven and let sit for 5 minutes before serving.

  • To serve, divide enchiladas among plates and garnish, if desired, with the cilantro.