I know I’ve mentioned this a gazilion times before, but in case you’re new here to Lil’ Luna you may not know that I’m half Mexican. My blinding white skin may suggest otherwise, but it’s true. My mom is full Mexican and has spoiled us with her Mexican food my entire life. 
I know I’ve posted a few of our favorite family Mexican dishes on here before, but one I have yet to share with you is our Red Cheese Enchiladas Recipe. This is a recipe my mom has had for years and it’s the one we use whenever we have Red Cheese Enchiladas. What’s great about this sauce is that it can frozen, which is great!! I actually just used my frozen sauce last week and you could never tell it hadn’t been made fresh. Oh, AND these are great reheated the next day. I feel like there are few foods that taste just as good the next day, but this one is just as yummy!
If you like Restaurant Style Red Enchiladas, you must try out this recipe because it is so good and is perfect for your next Mexican food night.
Red Cheese Enchilada Sauce
By February 22, 2013
The perfect sauce for making Restaurant Style Red Cheese Enchiladas.
Ingredients
Print This Recipe
- 2/3 cup oil
- 2/3 cup flour
- 14 oz. Chile Puree (Bueno Brand, MILD)
- 4-5 cups water
- 8 oz. can Tomato Sauce
- Salt & Garlic Pepper season to taste
Instructions
- In a pot, brown (roux) flour in oil. Add Chile Puree (which comes in Mild or Hot and is found in the frozen section and needs to be thawed out).
- Add 4-5 cups of water and tomato sauce.
- Add salt and garlic pepper. Season to taste.
- Bring mixture to a boil. Depending on thickness add more water. You know it's the perfect consistency when it coats the back of the spoon.
- After it comes to a boil, turn down heat and simmer for 20-30 minutes.
- Keep lid on to prevent skin from forming on top.
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DIRECTIONS FOR MAKING ENCHILADAS:
1. After you have made your sauce, you will want to flash fry your corn tortillas in the sauce. I turn my sauce down and dip a corn tortilla into the sauce and immediately put it into the pan I will be baking them in (it’s usually a 9×13).
2. From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
3. Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. (You can also prepare this in advance and refrigerate until ready to cook).
4. Bake at 350 for 20-25 minutes.
Oh, so so yummy!
This is definitely one of my favorite Mexican food dishes and can be made so easily!
For more Mexican food dishes, be sure to check out these favorites:
ENJOY!
I dont see the recipe….
Just fixed it. Seems like when I prepare my posts in advance the recipe card disappears. :/
Wow, I had no idea making that red sauce could be done so easily. I am definitely trying it out. Thanks!!
Hi !
Just tried to click onto your Spanish Rice and Las Palmas chicken enchilada Recipes – no luck.
Yummy!! I can’t wait to try these!! Thanks for the recipe
I think I could live on Mexican food. I’m totally making these!
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Let me know how you like them, Dorothy!! They are the best!!
So all my store carried today was ‘hot’. Is that going to make the enchiladas super spicy? I hate to go to all the work and then have them be so hot my family won’t eat them.
Maybe I’ll add a 14 oz. can of tomato sauce instead of an 8 oz. can to cut the heat a little?
What store did you find the chile puree?
I live join Cali and found it in frozen foods at Albertson’s.
You can find it at my stores, but we get it at Walmart or at Fry’s/Kroger Foods.
What part of the country do you live in? I live in Utah and I have looked in every market within a 20 mile radius of my house and I can’t find chile puree. I have even went to Mexican markets. Any help to find it or an alternative suggestion would be great! thank you!!
I have a question about the cheese you use for the red enchiladas. I look in the Mexican cheese section and there are so many different kinds. Do you use a Mexican brand for the cheese and if so, which one works best? If you use a regular brand is it like Kraft Mexican blend? The cheese is so important in making these taste really good. I have tried for many years and have not quite found the correct one. Please help. Thanks for sharing your recipes!!