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These Red Cheese Enchiladas are an old family favorite recipe that is authentic and simply delicious!! They are cheesy, saucy, and loved by all.

Red Cheese Enchiladas in a glass baking dish
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The Best Cheese Enchiladas

We’ve made cheese enchiladas for decades, and they are INCREDIBLE!!

With our Hispanic heritage we have been surrounded by amazing cooks our whole lives. This recipe was first handed down from our great-grandma Bean Burro down to my grandma, then to my mom and now to us.

Minor tweaks have been made over the years, but we are confident they are even better than the restaurants and are perfect served with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas.

Why we love them:

  • Simple. Even making a homemade enchilada sauce, this recipe comes together quick and is no-fail!
  • Delicious. The flavors and spices and cheese make these enchiladas to die-for and perfect for any Mexican meal.
  • Perfect for parties. Whether it’s for Christmas or fiesta, these enchiladas (along with our Chicken Enchiladas) are the star on the menu.
Homemade red enchilada sauce cooking in a skillet.

Ingredients

  • vegetable oil
  • all-purpose flour
  • Gebhardt Chili Powder – our favorite chili powder (but any brand works)
  • garlic powder
  • oregano
  • salt
  • cumin
  • chicken broth
  • Corn Tortillas
  • Mexican Blend Cheese“Mexican blend cheese”, is what is typically used in restaurant enchiladas. It is a blend of cheeses usually consisting of Monterrey Jack, Cheddar or Colby Jack, and cheeses that melt easily such as asadero and oaxaca (also known as quesadilla cheese).

How to Make Cheese Enchiladas

  1. BEGIN SAUCE. To make these enchiladas, you have to begin with the enchilada sauce. This is made by adding oil to the pot and heating on Medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.
  2. SPICES. Add chili powder, garlic powder, cumin and oregano and mix until clumpy.
  3. BROTH. 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.
  4. ASSEMBLE. Get your pan close to your sauce, along with a bowl of shredded cheese, and your tortillas. Dip each tortilla into the sauce until soft and put into the greased dish.
  5. FILL + ROLL. Add 1/4 cup cheese and roll up and push to the end of the pan.
  6. 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 (uncovered) at 350 for 20-25 minutes.

PRO TIP: Easy Rolling

Our favorite way to make sure tortillas roll up easily is by wrapping the corn tortillas in a damp paper towel and microwaving for about 30 seconds. You can also flash fry them in oil for a few seconds on each side before dipping them in the sauce. Either method makes for easy rolling.

Cheese enchiladas dished out onto white plate.
4.96 from 758 votes

Cheese Enchiladas

By: Lil’ Luna
Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
Servings: 6
Prep: 7 minutes
Cook: 40 minutes
Total: 47 minutes

Ingredients 

  • 2 tbsp vegetable oil
  • 4 tbsp all-purpose 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 Blend 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 11×7 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

Notes

MAKE AHEAD OF TIME. These can made ahead of time, covered and refrigerated for 24 hours in advance.
STORE in an airtight container in the refrigerator for up to 3 days.
FREEZE by making a disposable tray, covering tightly with foil and placing in a freezer bag for up to 3 months.

Nutrition

Calories: 64kcal, Carbohydrates: 4g, Fat: 4g, Sodium: 480mg, Potassium: 62mg, Vitamin C: 5.4mg, Calcium: 5mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

  • These can made ahead of time, covered and refrigerated for 24 hours in advance.
  • STORE in an airtight container in the refrigerator for up to 3 days.
  • FREEZE by making a disposable tray, covering tightly with foil and placing in a freezer bag for up to 3 months.

For More Enchilada Recipes:

About Kristyn

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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4.96 from 758 votes (505 ratings without comment)

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667 Comments

  1. KayLee says:

    When trying to make this I think the sauce was too thick somehow?
    It was very thick and my corn tortillas just broke trying to get them out of the sauce!
    What am I doing wrong?

    1. Lil'Luna Team says:

      If the sauce is seeming too thick, you can add a little more chicken broth as needed to thin it out to a better consistency. Hope that helps!

  2. Patricia Zehr says:

    5 stars
    Easy and Delish!

  3. Irmarilis Alvarez says:

    5 stars
    Easy and yummy recipe