How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Two-Cheese Enchiladas?

You need 9 ingredients. The key ingredients include: 1 15-ounce container part-skim ricotta cheese, 3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 ounces), 2 cups bottled mild green taco sauce, 1 4-ounce can diced mild green chilies, and more.

Is Two-Cheese Enchiladas suitable as general?

Yes, Two-Cheese Enchiladas falls under the General category and is a great choice for this type of meal.

How do I store leftover Two-Cheese Enchiladas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Cheese Enchiladas Recipe

Name: Two-Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-ounce container part-skim ricotta cheese; 3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 ounces); 2 cups bottled mild green taco sauce; 1 4-ounce can diced mild green chilies; 3 green onions, chopped; 1/4 cup chopped fresh cilantro; 5 tablespoons corn oil; 12 6-inch-diameter corn tortillas; Additional chopped fresh cilantro

Try this homemade Two-Cheese Enchiladas recipe the whole family will love. Made with ricotta cheese, shredded Monterey Jack cheese, taco sauce and green…

This Two-Cheese Enchiladas relies on simple, everyday ingredients such as can diced mild green chilies, green onions, chopped, chopped fresh cilantro and corn oil. It comes together quickly and makes 4 servings, at about 749 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 15-ounce container part-skim ricotta cheese
3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 ounces)
2 cups bottled mild green taco sauce
1 4-ounce can diced mild green chilies
3 green onions, chopped
1/4 cup chopped fresh cilantro
5 tablespoons corn oil
12 6-inch-diameter corn tortillas
Additional chopped fresh cilantro

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
749 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Two-Cheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions