Red Cheese Enchiladas

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Restaurant-Style Red Cheese Enchiladas recipe – an old family favorite recipe that is simply the best. Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and topped with more cheese!

Cheese Enchiladas aka Mexican Enchiladas

Red Enchiladas AKA Mexican Enchiladas

My mom is full Mexican and has spoiled us with her delicious Mexican food my entire life. πŸ™‚ 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.

How to Make Cheese Enchiladas process pics

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. πŸ˜‰

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 1/4 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

Can you make cheese enchiladas ahead of time?

Yes, we always do! In fact, 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.

Can you freeze cheese enchiladaS?

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 Enchilada Recipe in baking dish

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. πŸ˜‰

Best of all, it really is an easy recipe and tastes like it came straight from the restaurant! Oh, so so yummy!

For more enchilada recipes, check out:

Cheese Enchilada Recipe

4.93 from 53 votes
Restaurant-Style Red Cheese Enchiladas - Corn tortillas filled with cheese, tomato sauce, chile puree, salt & garlic pepper and topped with more cheese!
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

  1. Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.

  2. 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.

  3. 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.
  4. From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.

  5. 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).
  6. Bake at 350 for 20-25 minutes.

Recipe Video

Easy Cheese Enchiladas

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 β€œLil’ 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!

More by Kristyn

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Comments

      1. Is there supposed to be tomato sauce in the new recipe? The recipe card I went off of doesn’t show it, but I notice it is in the description. Made for some very strong chili powder sauce.

          1. Really want to try the Red Cheese Enchiladas recipe but don’t see how much tomato sauce to add or when to add it. Can you advise?

  1. 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.

  2. 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!!

  3. 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!!

    1. Longhorn cheese is what most Mexican dishes use in San Antonio. I have tried others but they aren’t the same.
      Every region of the country is different but I think our area has the most flavor.

        1. The brand our family used is hard to find but a real close one is made by boars head in the Deli section. I used about 3/4 of a pound sliced. I sprayed the pan with Pam. Put a tortillla that was flashed in olive oil, ran out of corn oil. Split the slice in half and with diced onions and a chicken gebhart chili mix roll the tortilla. Makes about a dozen. I used the extra cheese to put on top with a few diced onions and sauce. Then bake. They were very good, and I’m not a enchilada fan. Don’t over bake or they get dry and hard.

        2. That is what I use making mexican food, either Longhorn or the mild cheddar cheese, or sometimes the Mexican blend with Cheddar & monterey jack.

  4. This might be a dumb question, but what isle do you find Chile Puree? Is it something frozen? Canned? I have never heard of it. I didn’t know where to start looking. πŸ™‚

    1. Not a dumb question at all, but it’s in the freezer section… sometimes near the cool whip, but it’s never in the same spot at the grocery stores. :/

  5. I’m more than happy to uncover this great site. I want to to thank you for ones time just for this fantastic read!! I definitely loved every bit of it and I have you bookmarked to check out new things on your blog.

  6. What can I substitute chile puree with because I can’t find it anywhere. I asked workers at the store and non of them have heard of it.

  7. I have been looking everywhere for the Chili Puree! I cannot find it! I even asked the employees. I saw you mentioned walmart, but I was there today and had no luck. Any suggestions on a substitution?

  8. I have made these three times and they are better than anything I have ever
    Had/made. I use to use canned sauce and could never find one that seemed
    To spicy to me. This recipe is just right and it is the only way I make them anymore.

      1. Would the chili puree be anything like the chili brick that is sold in the deli section? That’s all I could find. Thank you. I can’t wait to try this recipe!!

  9. This made me smile. Your famly’s mexican food recipes are so similar to what my family makes. I was reading your reader’s comments and actually was thinking about this while I was reading your chile recipe. There are lots of places around the country that mexican food items are not available. My grandparents have lived back east and found it is even hard to find good tortillas in some places. Obviously, Arizona and Texas are no such places. If I might suggest to your readers who don’t have access to the chile puree’, they could sub a canned red chile enchilada sauce from the grocery store. I like Macayo’s and Las Palmas okay. It’s not as tasty as sauce from scratch but its an alternative. It is also an alternative if you want to speed up the process a bit. Just heat the canned sauce on low in a sauce pan and use the same process as you do of flash frying the tortilla then dipping it immediately in the chile and then to the baking pan. I personally spent too much time as a teen flash frying for enchiladas and frying taco’s and taco shells that I almost never make enchiladas. Too much time and energy for me, and my dang kids don’t even like them. Hah.

      1. Hi Lil’ Luna,

        I have personally made the recipe from Gimme Some Oven, but I found it was a little smokier than I would have wanted. It tasted like more of a New Mexico kind of thing than Tex-mex, if that makes any sense. Any tips for making it more savory and less smoky? Do you think adding some canned tomato sauce or tomato paste would help?

    1. That is Definitely not true about Arizona, We are actually Very Very know for Mexican food here, Great authentic Mexican food, Just as New York is known for Italian food. I don’t know if you have food city in your town but that is where I find alot of my seasonings & sauces I need for Mine, even at walmart. But do agree with you if you can’t find the items you need for the sause I say Macayo’s red enchilada sauce is the best out of all of them, it doesn’t have that Very Dark Color & Very Strong over powerung kinda burn flavor that others do, like for instance the Las Palmas red enchilada sauce does. I will only use that one for my chilaquiles. Just because of the different flavor it needs to be. I am White but make all kinds of Mexican food was taught by first loves mom, & Most of my friends are Mexican & have tough me alot, others I just did on my own, Such as my awesome homemade “Very Soft” Tortillas , Homemade Green Chile for burritos, Red Chile Beef, Or Green Chile Chicken Enchaladas. Spanish rice. List can go on & on, On food I cook. But you can also look up recipes for some good ways to make red Enchalada sause. Like doing from scratch with blending red chile’s in blender, Good Luck & i hope you have fun in your kitchen learning these great Mexican food dishes. Have a Great Day!

  10. Can you clarify what you mean by “flash fry in the sauce”? Are you ONLY dipping the tortilla into the sauce? Or are you flash frying it in oil, then dipping it into the sauce? Thank you! I am really excited to try this recipe. We moved from Tucson to up north in AZ, and have yet to find really good Mexican food. =( Probably what we miss most about Tucson.

  11. 5 stars
    OMG! I found this on pinterest and made it tonight and it got rave reviews! I never knew it was that easy to make a red enchilada sauce. I’m never buying cans of that stuff again! Thanks for the awesome recipes!

  12. I’m assuming it’s from too many ads but I’m unable to look at your site or read the recipe. It keeps freezing which is an unfortunate thing that happens w/ many otherwise good blogs due to excessive pop ups. So you are losing traffic even making this comment my computer keeps freezing so I just have to “X” out of your site.

  13. You can find Bueno Red & Green chile at Albertsons grocery stores!!! I’m from New Mexico but living in Dallas now and am so happy that I finally found my Bueno red chile!!! I LOVE your website Lil’ Luna!!!

  14. Hi, this might be a silly question, but do you buy a certain kind of corn tortillas to keep your enchiladas from falling apart?! I feel like I’ve tried all kinds of methods of preparation – flash frying in oil, sauce, steaming, heating in a pan, etc – but my enchiladas never seem to hold up once they’ve been cooked. It’s always sooo annoying because I feel like I spend endless time rolling. I’ve even fried them so much that they are almost crispy (not to mention I have to roll while they are still scalding so that they are still bendable) and still no dice. I’d love any suggestions you have!

    1. The only suggestion I can give is buy fresh corn tortillas. If they are older they are more likely to crack. I don’t flash fry mine in oil for any of my enchiladas. I just dip them in the sauce to make them soft and it works out great. πŸ˜‰

    2. When I make enchiladas I don’t roll them I layer them with like a Casserole It’s so much faster , I put just a little sauce them my corn tortillas layered in my baking dish . I use hamburger meat I mine but just cheese is fine . After my tortillas are on bottom I put my hamburger meat in sauce cheese and onions if you like then more tortillas and continue your layers till pan is full with tortillas on top then poor sauce over them and top with cheese . Then bake in oven till Bubbly and hot . I just buy can enchilada sauce and use lots of it the more sauce the better.

  15. Found your recipe on Pinterest. Looks good. Can’t wait to try it. On your site you said since moving to Texas you can’t find Bueno Chile Puree. I live near Fort Worth, and Albertsons is a major store in the DFW metroplex area. Bueno’s store locator website shows it to be sold at Albertsons and some Brookshires. Plug in your zip code and see if any is near you. Hope this helps.

    https://buenofoods.com/store-locator/

    1. Thanks Kathy!! I’m back in Arizona, so I can find it now πŸ™‚ If you love enchiladas, you’ll love this recipe! Thanks so much for checking it out!

  16. This looks great, but there are a few things that are a bit confusing, and or missing. You don’t say how many tortillas you’ll need, or how much queso. It’s good to know quantities before heading to the store. Also, you use the term “fry” the tortillas in the red sauce. When I think frying, higher heat and oil, and you mention turning down the heat on the sauce before you do this. Again, when I think frying, I think of a higher temp, and oil. I quess you mean “dip” the tortillas in the red sauce? Not picking on you, just want to get it right.

    1. The amount of tortillas vary. I use a 9×13 pan and can fit 9-11 tortillas. It just depends on how tight you roll them up. As for the frying, it’s called flash frying, where you dip the tortillas in the sauce, before adding however much cheese you’d like. After you’ve rolled all your tortillas, you pour the excess sauce on top. There isn’t queso in this recipe. Hope this helps and hope you enjoy them!!

      1. OK, so your response explains why I was confused. If you look up the definition of flash frying, you will see that it is the process of frying something at a very high temperature in oil, not dipping something in a sauce at at low temperature. That is not flash frying. The literal translation of queso is cheese, and does not necessarily mean queso fresco, which is what I believe you’re referring to when you said there isn’t queso in this recipe. All that said, your recipe still sounds great, I will try it this weekend, and I’m sure it’ll be delicious! Thanks.

  17. I think your food must be Tex-Mex because traditional Mexican food does not use tomato products the way you use them here. Must be U.S. influence. Canned enchilada sauce uses tomatoes. It was designed for people who are not Mexican.
    I make Enchiladas (make my own sauce), Mexican rice (does not have tomato products), and hubby makes chile rellenos according to Mexican tradition handed down from his mother from Mexico.
    I have been to Mexico many times and the food there is not made this way.
    I don’t know any Mexican family who makes their food like this, nor have I been to any restaurant that makes food like yours except in Texas. Ours family doesn’t.
    Sorry I cannot support your recipes. I feel bad for you but I am sure your family and friends like your cooking but please title it Tex-Mex.

    1. Wow, seriously? Your comment was incredibly rude and incorrect.
      My husband and his family immigrated here from Guadalajara. My father-in-law owned a restaraunt in Jalisco for many years before coming to the US. He still, at 84 years old, cooks daily. He uses tomato products in many of his dishes, including his rice, and it is by far the BEST rice, far superior to anything in a restaurant here.

      So before spouting out your rude opinions, be sure you know what you are talking about first.

    2. 5 stars
      I don’t know anything about you or your family but I do know how ignorant you are about mexican food.There are many and different ways to cook food and Mexico has a great variety of ways depending on the region .There is no such thing as one certain way.Like I said you are either ignorant or limited in what you know.So, keep your comment to yourself.

      1. Since my family is Mexican, I can speak with authority. I did not resort to name calling here and if opinions and comments are not wanted then the blog to should be closed to them.
        I think there is no need for name calling. I did not call you ignorant. I am aware that there are different regions with different styles of cooking in Mexico. The traditional Mexican food I am aware of has been the only kind that I ever had in several various regions of Mexico and in California, in particular, and at home. Tex-Mex food uses tomatoes in their recipes. Sorry if you think my opinion is rude.
        A lot of people think that about a differing opinion. Sorry, I really get tired of people mis labeling their recipes and therefore feel compelled to offer my opinion. If opinions are not welcome on this blog, then it should be closed to comments. If you like the recipes, it is fine with me. If people like Tex-Mex food that is o.k. too. Tex-Mex is not a dirty word it just is not traditional according to, in particular, Northern and mid Mexican and Californian cooking or cooking in our family which is very extensive. You are entitled to your opinion and I am entitled to mine. If you don’t agree, fine. Perhaps you and others might learn that not everyone has to agree with you or accept *your* opinion. Perhaps you should point the finger at yourself. And, since when are you appointed an authority.?

        1. There are many different ways to cook Mexican food. My mom is Hispanic & her grandma came from Mexico & this is how they were taught, which is how I cook my Mexican recipes. I am sure they are all great recipes & none of them are the wrong way. That is what’s great about cooking, you can add, take out whatever you like & make them your own. πŸ™‚

  18. 5 stars
    Kristyn, I your red cheese enchiladas tonight along with your Mexican rice!!!! Omg it was so delish!! My family loved it! It was like eating at a restraunt but a lot cheaper! I love your food and I follo your boards! Thank you so much for helpingthis white girl cook so good!!!!!

  19. 5 stars
    Having grown up in California, these dishes are home cooking to me.

    I try never to use anything prepared but from scratch. The first recipe for red sauce is terrific. Easy for new cooks but there aren’t many things easier than a rich tasty red sauce. When the recipe calls for garlic powder I prefer using minced garlic and saute to bring out the flair.

    When my sauce has everything in it I use a stick blender to make it velvety smooth
    Appearance is everything.

  20. thank you. I made these tonight. But i had trouble dipping the tortillas in the sauce; they fell apart. So I resorted to the microwave. Iguess they were too dry (i just bought them today) Anyway, i smeared the tortillas with the sauce, front and back, microwaved them for 25 sec each, and they were perfect to put the cheese on and roll up. Can’t wait for dinner. I’m also making the rice.

  21. 5 stars
    My family browned the flour, used Eagle Brand Chili, and fresh garlic. But other than that your recipe is the closest I’ve seen to what we do. Of course, I have been trying to find the measurements since my family taught me to use a handful of this and a bit of that, until it tasted ‘right’. I appreciate your recipe. Thank you.

    1. I have never added beef. If you want to, I would add it as you are rolling them up. I would have it browned, ready to go. Hope that helps! Good luck!

  22. The top recipe doesn’t have any tomato sauce or tomato component. I noticed at the last minute and added tomato paste because that’s all I had πŸ™

  23. When I make cheese enchiladas I saute some chopped onions, cool them and add to the cheese
    which I put in the enchiladas. Gives them more body and add the onion which is a good addition.

  24. Have you tried it with the new recipe? Is it as good as the recipe with chili purΓ©e? I plan to make this tonight unless it isn’t as good. thanks!

    1. 4 stars
      I made these tonight, and they are incredible! They taste better than anything I’ve ever had an a Mexican restaurant. They are phenomenal and my new favorite enchilada recipe. Thank you!

  25. You are my hero! These were the best enchiladas ever! I made it just as your recipe indicated – the upper recipe without the chile purΓ©e. I also made your Mexican Rice, and it too was delicious – and so much better than out of a box. And no preservatives! I want to make again them tomorrow they were so good, but I’ll wait a week! It will take me a couple of times before they look as pretty as yours. I had a few tortillas that split and had to be very careful not to split the rest. But they did hold together, and the taste was fantastic. I’m looking forward to trying your other recipes!

  26. When I make my red enchiladas I fry ground beef n onions n drain then I mix a LG can of tomato sauce n enchiladas pkg to gather with one can of hot water. I dip my corn tortillas In the sauce n roll with mixed cheese n beef mixture till all are rolled then I pour the rest of aside over n bake when done about 30 min I add shredded cheese n heat til melted. Yummy

  27. 5 stars
    I made these for my family with the new recipe and everyone loved it! Will definitely be making them again. πŸ™‚

  28. 5 stars
    So glad I found this recipe! I’m not a fan of canned enchilada sauce so I thought I’d give this one a shot. It’s seriously the bomb! My husband loved it so much and requested that I make it again tonight. I had shredded chicken on hand so I added that to the inside with the cheese and it did not disappoint! Thanks for sharing! Saving this one forever.

  29. 4 stars
    Love this recipe but holy crap at the salt. I did exactly the recipe and the spice is great but it’s very salty and that’s even with me accidentally forgetting to add the salt to it lol

  30. how do you go about reheating these from frozen? I noticed in another enchilada post that you freeze them to give to new moms. I was thinking of making a triple or quadruple batch and freezing for easy summer dinners.

      1. Cool, thank you.

        I was just wondering if it tasted better with homemade chicken broth vs. canned.

        This recipe looks amazing; will try it soon. Thank you.

  31. Hi,
    I Am looking for a cheese enchilada recipe and your dish LOOKS amazing. However I don’t see how 2 c of thickened chicken stock produces the lovely red sauce shown in the picture . No tomato based product?

    The new recipe seems quite different from the old.

  32. The new recipe for Red Cheese Enchiladas does not use tomato sauce in the sauce, but the original recipe does. Doesn’t the tomato sauce make a difference in the flavor? Just wondering.

  33. Hi there! Excited to try these! I don’t see the amount of cumin listed in the new recipe so wanted to check on that! Thanks!

  34. 5 stars
    I added chipotle chiles to my sauce. I also like to mix diced onion with the cheese that is rolled inside the tortillas. That is how they do it where I grew up in San Antonio. I now live in Utah and in answer to the question about the Mexican cheese. It is pretty much just colby jack or cheddar. Winco has a brand that has some authentic Mexican cheeses that I really like. One is called Oxaca. I can’t remember the name of the other one.

  35. 4 stars
    This recipe was very close to authentic restaurant style cheese enchiladas; however the enchilada sauce was not red as the pictures indicate!

  36. 4 stars
    I used tomato paste on accident in the new recipe, and it was a hit. I tried it without the next time I made it, and my kids did not care for it. I am making it again tonight and will go with the tomato paste. My kids like spicy foods, but I think the tomato paste made it a little less hot and overall more familiar in taste.

  37. 5 stars
    We do like mexican food! Its tuff to say what our favorIte is but for me it would be red enchilAdas. Actually anything with red sauce. Its a great dish to make ahead and put in the oven whEn ready.

  38. i LOVED THIS RECIPE WITH THE CHILI PUREE AND i CANNOT SEE THAT ONE NOW. i DO NOT HAVE TROUBLE GETTING THE PUREE HERE. uNFORTUNATELY i CANNOT USE THE NEW RECIPE AS WE HAVE A CHICKEN PROTEIN ALLERGY AND i DID NOT LOVE IT WITH THE VEGETABLE BROTH. IS THERE A WAY YOU CAN SEND ME THE OLD RECIPE SO THAT I CAN CONTINUE TO ENJOY THESE?

  39. I am very confused! Is there supposed to be tomato sauce in this cheese enchilad recipe or not? If not, what makes the sauce red? Thanks in advance for your help!

  40. Hi, i love your reciPes! Especially this red enchiladas! My husband favorite were your old recipe with the chili puree (which is Ea easily found at my grocery) as my husband birthday coming up and was wondering if i can have the old Recipe. Thank soo Much

  41. 5 stars
    Red enchiladas are one of my favorite mexican dishes! There quick to make and I love having left over red chili. Such a great recipe.

  42. In the opening paragraph you mention using tomato sauce but it dOes not appear in the recipe.
    The sauce also has the appearance of a tomato base. Just checking.

  43. 5 stars
    I love that you share so many of your family recipes, espEcially since so many Are mexican food dishes ? these enchiladas to take some extra effort, but its well worth it.

  44. 5 stars
    Hands down BEST ENCHILADAS i have ever had! Super easy recipe that pairs perfectly with the lil luna MeXican rice recipe. A family favorite in our house!

  45. 5 stars
    These ENCHILADAS WERE DELICIOUS! eVEN MY PICKY TWO YEAR OLD LOVED THEM! i DEFINITELY WILL BE KEEPING THIS RECIPE FOR THE FUTURE πŸ™‚

  46. I am confused, the photo of the sauce looks like it surely has tomato sauce or paste of some kind. The recipe has none…is this correct?

  47. 5 stars
    perfect sauce. I added a little water to thin mine out. I’m an enchilada snob and have been using a family recipe for years. hands down this recipe is the best one i’ve ever made and I am now using it exclusively.

  48. 5 stars
    So, this is just the recipe I was looking for. Making it, I understand more about what I love about enchilada “gravy” — its great chili powder and other good original stuff. I used smoked cumin and a local chili powder and it smelled so good the crew was circling the kitchen.

    Tips: I made 4 times the recipe, use a deep pan so that you can wisk the sauce. Follow her advice to let the tortilla’s soften in the sauce. If you don’t, they are brittle and break. That said, you won’t care about any imperfections about the tortillas, because the whole thing bakes together so well.

    for four times the recipe, i used one bag of corn tortillas and 64 OZ of shredded mex cheese.

  49. 5 stars
    I learned hoW to make these Cheese enchalidas (added onion also) from our mexican maid Lupe who came over to el paso from JuArez, Mexico daIly on a bUs To clean our house, back in the middle 60’s. Love these enchalidas.

  50. 5 stars
    Hello, I made these last night and they were fabulous!! Would it be ok to share this on my website, with a link back to yours?

    thank you so much for considering and for sharing this amazing recipe!! πŸ™‚

    Grace

  51. 5 stars
    This Was soooo good. I only had 2 tbsp of chili powder, I didn’t have garlic powder so I added sautΓ©ed onions and garlic and raw onions on top before I put it in the oven and also a little bit of beef bullion organic of course lol

  52. 5 stars
    Oh my goodness! This is by far the best sauce I have ever tasted or made! My husband and I agree that this recipe is DEFINITELY a keeper!

  53. 5 stars
    These enchiladas were amazing! My kids thought they were a bit too sPicy but my husband and i loved them. this recipe is a keeper!

  54. 5 stars
    This is an amazing recipe! Everyone loved them, the flavor was just perfect! I did add some shredded chicken moistened with extra sauce. Thanks so much for sharing this recipe-i will definitely be making these again soon!

  55. 5 stars
    My husband is a huuuuge enchilada fan, so for his birthday I wanted to make homemade enchiladas for dinner. I found this recipe and it seemed pretty foolproof. he was so impressed!!! He said they even rivaled some of the restaurant enchiladas he’s had before. I don’t eat enchiladas much, but these tasted fantastic!

    The only two things I will say about this recipe are that
    1) the sauce came out Waaay thicker than pictured. I used the exact measurements outlined in the recipe, but it still came out so thick that I couldn’t really “dip” the tortillas in it. i guess i thought it would be the consistency of canned enchilada sauce, but it was almost the consistency of mole — I had to kinda press the tortillas into it and then flip it over and press it in again. I used an icing spatula to spread the sauce over the rolled tortillas at the end.
    2) The recipe doesn’t include anything about heating up the tortillas prior to dipping them in the sauce. Mine immediately ripped apart as soon as I got them in the sauce. Maybe this was due to the thick consistency! After one or two failed tortilla attempts, I steamed a small stack in the microwave and they were much easier to dip and roll after that.

    All that being said, we’ve made these three times in the last two weeks and we both are pleasantly surprised every time! So glad I found this recipe!

  56. Can you tripe this recipe? I want to make these for my daughters birthday for a crowd, what do you SUGGEST doing so i can make two 9×13 pans?

  57. 5 stars
    Hi,
    I JUST MADE THIS SAUCE, ENCHILADAS ARE IN THE OVEN. I COULDMT STOP LICKING THE SPOON OR SCRAPING THE SAUCE FROM THE PAN TO EAT IT! Tastes just like a good enchilada sauce in a mexican restaurant. Please don’t use tomato sauce, just follow the recipe it’s mucho delicioso, muy bien gracias Amiga POR salsa receipt! Besos sorry for cap lock, didn’t have the heart to redo when I noticed. Con permiso por favor.
    Shellee

  58. 5 stars
    I was determined to recreate enchiladas like we had at a mexican RESTAURANT. These were very close and my kids loved them too. Not very often do i have Them ask to have a meal made again.

  59. 5 stars
    I’m always craving real enchiladas and that canned sauce just doesn’t taste good! These were so good and tasted just like my favorite Mexican restaurant!

  60. Made these and could not get them out Of the pan In one piece. They all got mushie and fell apart. Will nOt make again. They looked like garbage on the plate. I could not Separate the enchiladas as the shells got so Soggy and fell apart. I Don’t know how you make aHead of time and keep them Whole as mine were extremely soggy when i made right away.