50+ EASY Vegetarian Recipes - Tastes Better From Scratch

Mini Pavlova

Lauren Allen — Sun, 09 Feb 2025 12:00:00 +0000

This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!

Mini Pavlovas are the effortless showstopper dessert everyone will rave about

As stunningly beautiful as Mini Pavlovas are, they are just as easy to make! If you’re not familiar, Pavlova is a baked meringue dessert that has a delicate, crisp outside but chewy marshmallow-like center. This dessert originated in Australia or New Zealand (a big debate I wont get involved in ) and is named after a Russian ballerina. They’re also similar to Schaum Tortes.

We see mini pavlovas in bakery windows all over Europe and it’s one of my favorite healthier desserts to order (and to make!). I like to bake them the evening before and just leave them stored in the oven until I’m ready to fill and serve them the next day. See my notes in the recipe card to make one large pavlova cake, instead of individual size pavlovas.

How to make Mini Pavlova:

Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.

Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.

Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.

Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!

Make Ahead Instructions:

To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

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Mini Pavlova

Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 1

Cooling Time in Oven 1

Total Time 2 20

Servings

Calories 250kcal

Author Lauren Allen

Cost 6

Equipment

Ingredients

4 large egg whites* (130ml/g)
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
2/3 cup granulated sugar (134g)
1 ½ teaspoons cornstarch

Whipped Cream Topping:

1 ¼ cups heavy whipping cream (284g)
1/3 cup powdered sugar (40g)
1 teaspoon vanilla extract

Decorative Topping Ideas:

strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
fresh mint leaves or edible flowers
chopped pistachios
toasted coconut flakes

Instructions

Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
Add cornstarch and fold it in using a rubber spatula.
Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.

Notes

Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova

One Large Pavlova: Use an 8” round cake pan to draw an 8” circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.

Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*

Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.

Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

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Burrata Appetizer

Lauren Allen — Fri, 07 Feb 2025 12:00:00 +0000

In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make!

Our Burrata Appetizer is effortless.

This is always such a fun appetizer to serve. It doesn’t involve any cooking at all–just arranging items on a board which means no dirty dishes–yet, it always steals the show. If you’re not familiar with burrata, it’s a round cheese made from fresh mozzarella with a creamy center.

I love the bright colors and fresh ingredients we pair it with, and there’s something on the board for everyone.

If you love this burrata recipe, make sure to try my Burrata Pizza and Burrata Salad.

How to make a Burrata Appetizer:

Arrange: Place burrata on your favorite serving board then arrange the other items around it – pear, dates, prosciutto, toasts, jam, and nuts.

Serve: Drizzle a little balsamic reduction over the burrata then top with fresh basil. Enjoy!

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Burrata Appetizer

Our Burrata Appetizer only takes 10 minutes to arrange and doesn't involve any cooking. Drizzle burrata with balsamic glaze and pair with fresh pear, prosciutto, toasts, jam, dates, and nuts.

Course Appetizer

Cuisine Italian

Prep Time 10

Total Time 10

Servings

Calories 210kcal

Author Lauren Allen

Cost 15

Ingredients

16 oz burrata , try to get two 8oz balls
2 teaspoons balsamic glaze
2-4 fresh basil leaves , chopped
8 slices prosciutto
1 ripe pear , thinly sliced
8 dates , pitted
fig, peach or apricot jam
Petite toasts or pita chips
marcona almonds , or shelled pistachios

US Customary – Metric

Instructions

Place Burrata on serving board. Arrange other board elements—pear, prosciutto, dates, jam, toasts and nuts– around it. Drizzle burrata with balsamic reduction and top with basil.

Notes

Burrata and Peach Appetizer: Use fresh peaches instead of pears.

Make it your own! Use your favorite ingredients and what you have on hand. Choose some crackers or toasted bread, meats, fruit, and nuts that you like.

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I originally shared this recipe December 2022. Updated February 2025.

Pink Sauce Pasta

Lauren Allen — Tue, 04 Feb 2025 12:00:00 +0000

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It’s inspired by the popular pasta dish at Mama D’s restaurant in Newport, CA.

Pink Sauce Pasta deserves the hype.

If you’re not sure what “pink” sauce is, it tastes like the marriage between the best alfredo sauce and your favorite marinara sauce, and it’s every bit as delicious as it sounds. Pink sauce pasta is a very popular dish at Mama D’s in Newport, CA but I’d argue my homemade version is even tastier than the original.

(The sauce is actually very similar to the base of vodka sauce, without the vodka, and is more creamy while vodka pasta is more tomato based.)

For this pasta dish we fully drench the noodles in sauce before serving, but you could also just make the pink sauce and store in your fridge for a few days. Serve over hot pasta when you’re ready, or use it as a dip for garlic knots, or sauce for pizza, grilled cheese, or chicken wraps.

How to make Pink Sauce Pasta:

Sauté Shallot and Crush Tomatoes: Sauté shallot in butter and oil over medium heat. Add garlic and dry spices and cook for 1 minute. Deglaze with white wine (optional). With clean hands, crush the whole tomatoes right into the pot then pour in the rest of the juice from the can. Turn heat to low and simmer, partially covered, for 30 minutes.

Blend Sauce and Add Cheese: Use a hand immersion blender to purée the sauce, or transfer to a blender and blend until smooth. Pour back in pot over low heat. Add heavy cream and stir to combine. Sprinkle parmesan cheese on top and mix until smooth. Taste and adjust seasonings if needed.

Serve: Add cooked pasta and toss to coat. If sauce is too thick, add a little pasta water to thin. Serve this creamy tomato pasta sauce recipe with fresh basil and parmesan cheese on top.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir cream, cheese and pasta.

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Pink Sauce Pasta

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It's inspired by a dish at Mama D's restaurant in Newport, CA and is bound to become a family favorite!

Course Main Course

Cuisine American, Italian

Prep Time 15

Simmer 30

Total Time 45

Servings

Calories 739kcal

Author Lauren Allen

Cost 13

Ingredients

1 Tablespoon olive oil
2 Tablespoon butter
6 garlic cloves , minced
1 shallot , finely diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper , or more to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1/4 teaspoon red chili flakes
1/4 cup dry white wine (58g) , optional
28 ounce can whole peeled tomatoes , San Marzano brand
1 pound rigatoni*
1 1/4 cup heavy cream (300g)
1 cup freshly grated parmesan cheese* (100g)
1 cup fresh basil leaves (24), chopped, for serving

Instructions

Sauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
Serve garnished with fresh basil and extra parmesan cheese.

Video

Notes

Yield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g).

Pasta: Use any bite-size pasta, like penne, fusilli, farfalle or medium shells.

Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce.

Protein: Feel free to add cooked chicken, shrimp, or tofu.

Gluten-Free: Use your favorite gluten free bite size pasta.

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Nutrition

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I originally shared this recipe March 2023 . Updated post February 2025.

Shredded Brussels Sprouts

Lauren Allen — Tue, 28 Jan 2025 20:50:53 +0000

This easy Shredded Brussels Sprouts recipe is my absolute favorite vegetable side dish! I love how it’s a simple side that only takes 10 minutes to make and is absolutely delicious.

10-Minute Shredded Brussels Sprouts you’ll crave

It’s no secret that my favorite vegetable is Brussels Sprouts, and this method of shredding them and sautéing makes a regular veggie side dish appearance at our dinner table. They’re quick and easy and taste amazing! Plus, they pair well with practically any main dish–but some of my favorites are Baked Salmon, Air Fryer Steak, or Pork Tenderloin.

Check out all of my side dishes, including Wild Rice Pilaf, Broccoli Salad, French Green Beans, or Roasted Vegetables!

How to shred Brussels Sprouts:

Chop: Use a food processor, mandolin or sharp knife to thinly chop/shred the Brussels Sprouts.

Cook: Heat olive oil in large skillet over medium high heat. Add shredded Brussels sprouts and season with salt and pepper. Sauté for a few minutes, stirring only occasionally to allow them to crisp a little. Add garlic and cook for 30 seconds. Drizzle a little water over the top to steam them a little (and cook them quicker) then stir and continue to cook until tender.

Serve Brussels Sprouts With:

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Shredded Brussels Sprouts

This easy Shredded Brussels Sprouts recipe is my absolute favorite side dish! I love how it's a simple side that only takes 10 minutes to make and is absolutely delicious!

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 112kcal

Author Lauren Allen

Cost 4

Equipment

Knife
Food Processor , optional

Ingredients

1 pound Brussels sprouts , (500 grams)
2 Tablespoons olive oil
1-2 cloves garlic , minced
salt and freshly ground black pepper , to taste
1 Tablespoon water

US Customary – Metric

Instructions

Use a food processor or sharp knife to thinly chop/shred the Brussels Sprouts.
Heat olive oil in large skillet over medium high heat. Add Brussels sprouts, season with salt and pepper, and sauté for a few minutes, stirring only occasionally to allow them to crisp a little. Add garlic then cook for 30 seconds.
Drizzle a little water over the top to steam them a little (cooks them quicker), stir and continue to cook until tender.

Notes

Oven Roasting Method: Toss shaved Brussels sprouts in olive oil, salt and pepper. Spread onto a baking tray and roast at 400 degrees F for 20 minutes, tossing twice during cooking.

Leveled Up: To make the shaved Brussels sprouts extra special, you could sauté them with bacon or pancetta and sprinkle fresh parmesan cheese and/or toasted nuts.

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Whole Wheat Bread

Lauren Allen — Sat, 11 Jan 2025 12:00:00 +0000

The best Whole Wheat Bread recipe is light, soft, and fluffy! Made with 100% whole wheat flour and sweetened with honey, this bread vanishes instantly, it’s so good!

Making Whole Wheat Bread is easier thank you think.

This is my mom’s wheat bread recipe we’ve been making for decades and anyone can make it; it’s that easy!

I love that it only requires 1 rise (not 2, like our white bread recipe). Also, whole grain wheat bread is healthier because whole wheat flour has more vitamins, minerals, and fiber.

What really sets our wheat bread recipe apart is it’s extra soft and moist from the vital wheat gluten and Greek yogurt, which can be hard to achieve with wheat bread! I also love that this recipe makes 2 loaves so you can freeze the second, or gift it to a friend. Food gifts are the best gifts, after all :-).

For true greatness, serve each slice with a little butter and strawberry jam or raspberry jam. It also makes great wheat bread for sandwiches!

Check out all of my bread recipes like White Bread, Artisan Bread, Oatmeal Bread, Protein Banana Bread, or these easy English Muffins!

How to make Whole Wheat Bread:

Spray bread loaf pans with non-stick cooking spray and line the bottom of the pans with parchment paper.

Make Dough: In a mixing bowl or a stand mixer, stir 4.5 cups wheat flour and yeast, then add warm water and mix. Cover bowl and rest for 15 minutes. Stir in vital wheat gluten, salt, melted butter, honey, and greek yogurt and mix well. Add 1 ½ cups of flour and mix well. Add a little more flour at a time as needed, until the dough is pulling away from the sides of the bowl.

Knead: Use a stand mixer and knead dough for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic and not overly sticky.

Shape: Divide dough into two equal pieces and form into oval loaves and place in prepared loaf pans. (I like to press each dough ball flat into a rectangle and roll it into a tight log).

Rise: Cover dough with a lightweight kitchen towel and allow to rise for about an hour, or until it has risen above the tops of the pans. *See recipe card notes for quick rise trick.

Bake: Place both bread pans on the middle rack of your cold oven. Turn oven to 350°F and let the bread bake in there for 30-38 minutes, until the tops are golden.

Serve: Remove bread from oven and run the end of a stick of cold butter over the top of the hot bread. Invert from pan and cool on wire rack. Slice homemade whole wheat bread and enjoy with chia seed jam, or in a sandwich.

Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. The bread also freezes well for up to 3 months, in an air-tight freezer safe bag.

Uses for Stale leftover Bread:

Whole wheat bread may start to dry out after 2-3 days, but don’t toss it! Use it for:

Breadcrumbs: Let the bread dry out completely then pulse into crumbs using a food processor or blender.
French Toast or French Toast Casserole
Bread Pudding
Thanksgiving Stuffing

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Whole Wheat Bread

Our easy Whole Wheat Bread recipe is light and soft and made with 100% whole wheat flour and sweetened with honey.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 1 20

Cook Time 30

Total Time 1 50

Servings

Calories 162kcal

Author Lauren Allen

Cost 5

Equipment

Stand Mixer (Optional)
Loaf Pan

Ingredients

6-7 cups white whole wheat flour*
2 3/4 cups + 2 Tablespoons warm water
1 1/4 Tablespoons instant yeast* , or active dry yeast
1 Tablespoon vital wheat gluten*
1 Tablespoon salt
1/4 cup unsalted butter , melted
1/3 cup honey
2 Tablespoons plain Greek yogurt , or sour cream

US Customary – Metric

Instructions

To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.
Cover and allow to rest for 15 minutes.
Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well.
Knead: Add 1 ½ cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic.
Prepare Pans: Spray bread pans with non-stick cooking spray and line the bottom of the pans with parchment.
Shape: Turn dough out onto a lightly greased or floured countertop and divide it into two equal pieces. Press each portion into a rectangle about 9 inches long and then roll tightly into a log. Place in prepared pans.
Rise: Cover with a lightweight kitchen towel and rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.
Bake: Place both bread pans on the middle rack of a cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.
Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Invert bread onto a wire cooling rack to cool completely.
Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes, for freezing instructions.

Video

Notes

Whole Wheat Flour: I recommend White Whole Wheat Flour (same nutrients as hard/red whole wheat, with lighter taste and texture).

Vital Wheat Gluten found in the baking aisle. Whole wheat flour is low-protein, so this is essential to add softness and structure.

Yeast must be fresh/new or the bread dough won’t rise as it should. You can use active dry yeast or instant.

Honey: could substitute agave or granulated sugar.

Favorite Loaf Pans: These 8.5×4.5 inch loaf pans are my favorite because the bread bakes taller. A 9×5 inch loaf pan will also work.

Quick Rise Tip: Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.

Stand Mixer: I’ve always loved my Bosch mixer but have heard great things about Ankarsrum mixers. Knead the bread by hand if you don’t have a stand mixer.

Bread Machine: Cut recipe in half for one loaf and make in your bread machine.

Storage Instructions: Store bread in a bread bag at room temp up to 3 days, or in the fridge.

Freezing Instructions: Transfer cooled bread to a freezer safe bag and keep in the freezer for up to 3 months. To thaw, set it on the counter until it comes to room temperature.

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*I originally shared this recipe February 2015. Updated February 2019 and January 2022 and January 2025.

Recipe adapted from Bosch.

Cheese Enchiladas

Lauren Allen — Thu, 12 Dec 2024 14:00:00 +0000

Our easy Cheese Enchiladas recipe transforms corn tortillas, red enchilada sauce, and cheese into the most delicious 30 minute meal the whole family will love!

I could live off Cheese Enchiladas.

Sometimes the simplest recipes hit all the right notes, and nothing beats classic cheese enchiladas smothered in a homemade red enchilada sauce. The ingredients are simple and it all comes quickly, with no thawing or chopping. You can make them next-level by using our homemade enchilada sauce, or store-bought is great too, for a really quick and easy dinner.

I’m a Mexican food aficionado and have so many favorite Mexican-inspired recipes, like Chile Verde, Tamales, Tacos Al Pastor, Chilaquiles, Elotes or Pozole Verde.

How to make Cheese Enchiladas:

Assemble: Heat a dry skillet then warm both sides of the tortilla in pan, until softened and pliable. Or, use my easy recipe to make your own corn tortillas. Pour ¼ cup of the enchilada sauce in the bottom of a 9×13″ dish. Fill each tortilla with a handful of cheese then roll tightly, placing it in the pan with the seam side down. Pour the rest of the enchilada sauce on top then sprinkle remaining ½ cup cheese on top.

Bake at 350°F for 20-25 minutes, until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, chopped tomatoes, and a drizzle of sour cream. Enjoy with a side of refried beans, Mexican Rice, and Horchata.

Make Ahead and Freezing Instructions:

To Make Ahead: You can prep homemade cheese enchiladas several days in advance if you’d like. I recommend arranging the enchiladas in the baking dish then covering well, and storing the sauce in a separate airtight container. Then pour on the sauce and cheese when ready to bake. If you want to assemble it with the sauce, you can a few hours before baking.

To Freeze: Follow the recipe instructions through assembling, but don’t bake it. Cover the pan with plastic wrap then tinfoil and keep in the freezer for up to 1 month. Let it thaw completely overnight in the refrigerator before uncovering and baking.

Recipe Variations:

Bean and Cheese Enchiladas: Fill each tortilla with a scoop of homemade refried beans then sprinkle on the cheese and roll up.
Chicken and Cheese Enchiladas: Fill each enchilada with cooked, shredded chicken and cheese, or check out my Loaded Chicken Enchiladas recipe.
Cheese Enchiladas with Green Sauce: Use salsa verde or green enchilada sauce instead of the red.

Serve With:

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Cheese Enchiladas

This easy Cheese Enchiladas recipe transforms corn tortillas, red enchilada sauce, and cheese into the most delicious 30 minute meal the whole family will love!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 535kcal

Author Lauren Allen

Cost 10

Ingredients

12-14 white corn tortillas
5-6 cups shredded cheddar cheese
20 ounces red enchilada sauce , homemade recommended, or canned
1 cup cabbage , thinly shredded
1 roma tomato , diced
1/4 cup Cotija cheese , crumbled, for topping (optional)
sour cream , for topping

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Warm corn tortillas on a hot dry skillet for a few seconds on each side, until pliable. Remove to a plate as they're warm and cover with a kitchen towel.
Assemble: Pour ¼ cup of the enchilada sauce into the bottom of a 9×13'' pan. Fill each corn tortilla with a handful of cheese (reserving about ½ cup for sprinkling over the top, at the end). Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining ½ cup of cheese.
Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
Serve with a side of Refried Beans and Mexican Rice

Video

Notes

Serving size: two enchiladas (not including cabbage/cotija cheese topping)

Tortillas: corn tortillas are traditional, but flour tortillas will work. Just make sure when using corn tortillas, you heat them first to prevent cracking when rolling the cheese inside.

Make Ahead Instructions: Fill tortillas with cheese and add to baking dish. Store enchilada sauce seperatly, and add just before baking. Alternately, assemble the entire dish, with sauce on top, up to a few hours in advance.

Freezing Instructions: Cover pan well with aluminum foil and freeze for up to 1 month. Thaw overnight in the fridge before uncovering and baking.

Variations:

Bean and Cheese Enchiladas: Add a scoop of my Homemade Refried Beans on the tortilla and top with cheese.

Chicken and Cheese Enchiladas: Add shredded chicken to the enchiladas, or check out my Loaded Chicken Enchiladas recipe.

Cheese Enchiladas with Green Sauce: Swap out the red enchilada sauce for salsa verde or green enchilada sauce.

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I originally shared this recipe August 2016. Updated September 2022 and December 2024.