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!!

Red Cheese Enchiladas in a glass baking dish

Red 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.

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. Trust me, the homemade enchilada sauce in this recipe is a MUST.

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.

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.

*Tip*: 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:

Cheese Enchilada Recipe

4.77 from 191 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 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
  • ½ 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 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

Easy Cheese Enchiladas

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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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Comments:

  1. 5 stars
    These are sooo good. Only sub made was using better than boullion no chicken base with water (instead of chicken broth) to make them vegetarian. They are now a favorite at our house and super easy to make!

    1. They have Mexican Cheese blends at most local grocery stores. You could also use Monterrey Jack cheese, cheddar or Colby Jack or a combination of them.

  2. How many tortillas do you use and how much Mexican cheese? They feed 6 people, so is that 2 enchiladas per person? Thanks!

    1. About! I honestly just eyeball the amount of cheese and I use however many tortillas it takes to fill my pan. There is usually always enough for each serving to include 2 enchiladas, sometimes more if I make them small.

  3. 5 stars
    Great recipe in its simplicity. Given we live overseas, we always have New Mexico red chili powder in the pantry since it is difficult to find in Italy. The red sauce is just spicy enough to not offend anyone. We improved the recipe by adding a few chopped onions in the enchiladas and removing the foil during the final minutes of the baking to brown a bit.

  4. 2 stars
    Ok this was the most frustrating recipe. First of all, no matter what I did I could not get the lumps out of the sauce. Second, while barely dipping to coat the tortillas, they fell apart all over the pan. Gonna have to make some modifications to this to convince me to make it again.

    1. Trudi,
      When I made these for last week’s Super Bowl party, I had the same problem with the corn tortillas. As soon as I dipped them in the warm tortillas sauce, they fell apart. Thank goodness I had some flour tortillas on hand so I used them.

  5. 5 stars
    This is by far my favorite enchilada recipe, my family loved it, too!! Using Gebhardt chili powder makes it 💯. Thank you!!

  6. Kristyn I made the enchiladas with you sauce last month and they were perfect! Today I made them again and the corn tortillas broke apart when I rolled them. I used the same technique. Any recommendations you can give me will be appreciated!

    1. I have found that it depends on the type of corn tortillas you use. I like to use the Kroger brand because they don’t break apart so easily. Although I have found that the white corn tortillas of the Kroger brand tend to break apart more easily than the Kroger yellow corn tortillas. I wish I could say that all corn tortillas are the same but in my experience I have found that the quality varies greatly. The best thing I would suggest would be to try out different brands of corn tortillas to see which ones hold up the best. I wish I had an easier solution for you! Hope this helps!

    2. I use different tortillas and found that you need to heat them up (either pan or microwave) before dipping them. Be cautioned that this means they are already soft so you just need a very quick dip into the sauce BUT they won’t fall apart when you roll them.

  7. 5 stars
    WOW – made this tonite – it turned out so good! Tasted better than I get at our local restaurant.

    1. Awe, that makes me so happy to hear! I’m so glad it tasted like restaurant quality. I love it! 🙂

  8. 5 stars
    I have not found a recipe yet on your site that hasn’t been incredible. This one I’ve made quite a few times. I do have problems with the corn tortillas tearing as well, but I prefer using flour or even the tomato basil low carb wraps as I don’t like corn tortillas. However, it’s the sauce that knocks it out of the park. It is so delicious! It is also so easy to make.

    1. I have found that doing a quick fry of tortillas before dipping in sauce and rolling helps a great deal with preventing them from falling apart!

  9. want to try this recipe but i don’t eat chicken or meat. Can the red sauce be made with just water instead of chicken broth? Thanks for letting me know. Mary

  10. 5 stars
    I made these for the first time today and omg they are so freaking good!!
    They will definitely be going on my routine of dinners from here on out!
    Can’t wait to try all the other yummy recipes on the website!

  11. hey! you should fry the corn torts for 1 min in some veg oil to keep them from falling apart. Then dip them in the sauce, promise it’ll work!

  12. 5 stars
    Love that you use two of my favorite items – Gebhardt’s in the sauce and Mexican Blend cheese. However, I added seasoned ground beef that was seasoned with McCormack Shilling Taco Seasoning. Thanks so much for sharing this recipe. I am highly allergic to MSG – but love enchiladas especially with everything made from scratch. Thanks so much for posting.

  13. 5 stars
    delicious……
    My first tortilla fell apart, so I just warmed them on a griddle instead of dipping them into the sauce.The sauce is so good and so easy. No more canned enchilada sauce for me.

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