Skip to main content Skip to header navigation

Enchilada-style loaded cheese fries are a perfect spicy combo

If you love everything about enchiladas, then this french fry recipe is a must-make. Mexican food lovers will go nuts for this fun spin on classic cheese fries.

I smothered these spuds with spicy red enchilada sauce, creamy cheese, sour cream and fresh toppings. You can certainly add chicken, beef or pork to these fries if you desire. Try using a rotisserie chicken, and save more time in the kitchen so you can dig into these decadent fries even sooner.

Loaded spicy enchilada cheese fries recipe

Loaded, spicy, enchilada cheese fries recipe

Serves 4-6


For the fries

  • 2 tablespoons extra-virgin olive oil
  • 5-6 large russet potatoes (you can also use frozen french fries)
  • Salt and pepper, to taste

For the toppings

  • 1 cup spicy red enchilada sauce
  • 1-1/2 cups shredded cheddar, pepper jack or Mexican-style cheese
  • 1/2 small red onion, minced
  • 1/2 cup thinly sliced green onions

For garnish

  • Sour cream
  • Fresh or jarred jalapeño peppers
  • Fresh cilantro


  1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Wash and peel the potatoes, using a french fry cutter or sharp knife to cut the potatoes into the desired french fry shape (thicker fries will take longer to bake).
  3. Place the potatoes into a large bowl, and toss with olive oil, salt and pepper. Spread the fries in an even layer onto the baking sheet, and bake for 30 to 35 minutes or until golden brown and crispy.
  4. Remove the fries from the oven, and spoon the enchilada sauce over top. Sprinkle with the shredded cheese, and return the fries to the oven for 3 to 4 minutes or until the cheese melts.
  5. Transfer the fries to a serving platter, and garnish with red and green onions, sour cream, jalapeños and fresh cilantro. Best served warm.

More french fry recipes

3 Recipes for gourmet french fries
Smothered cheese fries with caramelized onions
Baked garlic-cilantro fries

Leave a Comment

Comments are closed.