Cheese Enchiladas (Vegetarian/Meatless)

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“Quick and easy enchiladas made with corn tortillas, your choice of cheeses, and convenient canned tomato sauce jazzed up with spices. This is a huge hit with my family and a nice break from meat or seafood. Feel free to make it your own by adding other proteins, or veggies such as spinach, mushrooms, etc. You can increase the amount of cayenne pepper if you like more heat - the minimum amount listed is perfect for my young kids. Hot sauce or canned diced chili peppers can also be added to the sauce if you so desire. Not 100% sure, but I believe this is gluten free as well as vegetarian, as the corn tortillas I use are labeled as such and as far as I'm aware, none of the other ingredients contain gluten.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
  3. Moisten tortillas and warm slightly in the microwave or oven. Spoon some of the cheese mixture down center of each tortilla. Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
  4. Mix tomato sauce, bell pepper, cayenne pepper and cumin. Spoon tomato mixture lengthwise down center of each enchilada.
  5. Sprinkle remaining 1/2 cup cheese over tomato mixture. You can freeze them at this point or bake immediately. If frozen, thaw before baking.
  6. Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.

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