Red Cheese Enchiladas

Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.

These are the BEST red cheese enchiladas. Serve them with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas to make an entire tasty meal that is sure to be a family fav!! Best of all, it really is an easy recipe and tastes like it came straight from the restaurant!

Red Cheese Enchiladas in a glass baking dish

Red Enchiladas AKA Mexican Enchiladas

My mom is full Mexican and has spoiled us with her delicious 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 (aka Mexican Enchiladas).

This is a recipe my mom has had for years (my great-grandma Bean Burro used it!) and it’s the one we use whenever we have Cheese Enchiladas. We’ve tried canned red enchilada sauces and they don’t even compare. They aren’t authentic and don’t have the delicious flavor you can find in restaurant-style cheese enchiladas. And don’t be scared – this enchilada sauce recipe is simple and can be made ahead of time! We also use it in our famous Beef Empanadas recipe.

Eek! These are my favorite!! I actually love all sorts of enchiladas but this sauce just brings back so many memories of eating them as a child. My great-grandma Bean Burro (that’s what we called her but her last name was really Gutierrez) made them and my mom learned from her and my grandma Luna. 😉

Dipping corn tortillas in a red enchilada sauce

How to Make Cheese Enchiladas

Making your own red sauce may seem difficult, but we promise it’s not. It doesn’t take long either. The only thing that may need changing is the amount of chili powder you use, so test that out and see what you like best.

Having said that, we are huge fans of Gebhardt Chili Powder and only use that when making our red sauce. 😉

SAUCE. To make these enchiladas, you have to begin with the red sauce (be sure to check out our red enchilada sauce recipe for more tips and tricks). This is made by adding oil to pot and heating on Medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.

Add chili powder, garlic powder, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.

Once the sauce is done you are ready to start making the enchiladas. NOTE: Our favorite kind of tortillas to use are the Kroger yellow corn tortillas – they work like a charm.

DIP, FILL + ROLL. Get your pan close to your sauce, along with a bowl of cheese, and your tortillas. Dip each tortilla into the sauce until soft and put into greased dish. Add ¼ cup cheese and roll up and push to the end of the pan.

BAKE. 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, then bake at 350 for 20-25 minutes.

Red Enchiladas with cheese on top in baking dish

Storing + Serving info

I like to make them in the morning or even the day before if things are crazy. I will typically make the enchiladas and stop before adding shredded cheese on top. I store in the fridge by covering tightly and when ready to bake, I top with cheese and bake. I may need to add a few minutes to the cooking time.

We FREEZE enchiladas all the time. We often double the batch and will place the second batch in a freezer safe pan and then cover with foil tightly and place in a freezer bag. This can keep for up to 2 months. Just take out to thaw overnight in the fridge before baking.

What to serve with cheese enchiladas:

Cheese Enchiladas topped with red sauce and cheese in a glass baking dish

For more enchilada recipes, check out:

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Cheese Enchilada Recipe

4.84 from 133 votes
Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
Course Main Course
Cuisine Mexican
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 6
Calories 64 kcal
Author Lil' Luna

Ingredients

  • 2 tbsp oil
  • 4 tbsp flour
  • 3 tbsp Gebhardt Chili Powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 2 cups chicken broth
  • Corn Tortillas
  • Mexican Cheese

Instructions
 

  • Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
  • Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened.
  • After you have made your sauce, you will want to dip your corn tortillas in the sauce until they are soft and immediately put it into a greased 11x7 pan.
  • From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
  • 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).
  • Bake at 350 for 20-25 minutes.

Video

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I just made these because I was craving my favorite Mexican restaurant’s cheese enchiladas, and they are SOOO GOOD. Super easy and surprisingly simple! I am a big fan of enchiladas but have never tackled on making them myself, and I’m so glad I did. Thank you for this recipe, I will easily be making it at least once every 2 weeks, maybe more. Thank you!!!!!!!

    1. I’m so glad you enjoyed them! Making enchiladas can seem daunting at first but I’m glad you found these simple and easy! 🙂

  2. Hello… I made this once and LOVED it however we didn’t have enough sauce at the end. I know it says serves 6 but does that mean 6 enchiladas? Or how many enchiladas approximately did you get out of this? Making again tonight but doubling the recipe.

    1. I usually get about 8 enchiladas out of this recipe. Hope this helps! So glad you liked the recipe!

    1. I use some of the left over mix and add some lightly seasoned ground turkey. I pour it over the top. Delicious!

    2. You certainly can. In New Mexico typically we fill with ground beef, roll, add extra sauce and top with tons of cheese. Bf likes them with cheese added inside too, but I find it too bothersome. NM style of chilie sauce is a bit different. I was looking for something more “kid friendly” and this seems like it could be a good starter.

  3. 5 stars
    Best enchilada sauce!! I’ve made this several times, however, it’s never enough for my growing teenagers…lol! Can I double this recipe to make twice as much? Thank you!

    1. You sure can double this recipe! I’m so glad you and your teenagers like it so much! Thanks for sharing!

  4. I felt like there were too many
    Options and I had a hard time following the recipe. I never saw a reference to the paste referred to so spent a lot of time
    Trying to recreate the paste. I ended up with sauce that was too spicy and tried to double the roux which ended up as a mess I then tried to thin it down so ended up with a sauce similar to tomato soup.

    1. The step by step instructions are located at the bottom of the page or you can watch the attached video.

    2. I’m sorry the recipe didn’t turn out as you had hoped. In the Red Cheese Enchiladas post I have a link to the red cheese enchilada sauce that I use. Here is the link for you – Red Enchilada Sauce. Hope this helps! Thanks for trying it!

  5. I am on a low carb diet and saw your nutritional information says these only have 4 carbs. I would love to know what brand of corn tortillas you use that are so low in carbs. And the 64 calories. Is that correct?

    1. Our favorite kind of tortillas to use are the Kroger yellow corn tortillas. The 64 calories are for one enchilada. Hope this helps!

  6. This has been my go-to recipe for enchiladas for the past year almost. They’re a hit every. single. time. Great and flavorful! Thank you!

  7. 5 stars
    Recipe sounds great. Cheese are my favorite. The recipe says mexican cheese. There are so many different cheeses I don’t know which to use.

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