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We’ve made cheese enchiladas for decades, and over the years have perfected them to become a no-fail family favorite.

This recipe was first handed down from our great-grandma Bean Burro down to my grandma, then to my mom, and now to us! We’ve simplified it a bit over the years, but the result is still delicious and authentic.

We make these ALL of the time for our families and friends since it’s a top “Luna recipe request” – and we think it will be the same for your family. It’s simple, cheesy, easy to freeze and great to make for a crowd.

Serve these easy cheese enchiladas up with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas!

Why we think you’ll love it:

  • 10 minutes of prep. Even making a homemade enchilada sauce, this recipe comes together quickly and is a no-fail!
  • Authentic flavors. The flavors, spices, and cheese make these enchiladas to die for and ideal for any Mexican meal.
  • Perfect for parties. Whether it’s for Christmas or a fiesta, these enchiladas (along with our Chicken Enchiladas) are the star on the menu.
Homemade red enchilada sauce cooking in a skillet.
  • 2 tablespoons vegetable oil – canola oil or olive oil
  • 4 tablespoons all-purpose flour
  • 3 tablespoons Gebhardt Chili Powder We prefer Gebhardt brand, but any brand of chili powder works.
  • ½ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 2 cups chicken broth – or chicken stock or vegetable broth
  • corn tortillas – We usually roll about 12 enchiladas
  • Mexican blend cheese – about 3-4 cups. Mexican blend usually consists of Monterrey Jack cheese and Cheddar, but other great cheeses include: Colby Jack, and any other cheeses that melt easily such as Asadero and Oaxaca (also known as quesadilla cheese).
  • optional toppings – sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers, Pico de Gallo, Homemade Salsa, Guacamole, Avocado Cream Sauce, sour cream, cotija cheese, queso fresco, or cilantro
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  1. SAUCE. Add 2 tablespoons oil to a pot and heat on medium. Pour in 4 tablespoons flour and create a roux by whisking for 1-2 minutes.
    • Add 3 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon oregano and mix until clumpy. see our homemade red enchilada sauce for more tips.
    • Pour in 2 cups chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.
  2. ASSEMBLE. Place the 11×7-inch baking pan close to the pot of sauce, along with a bowl of shredded cheese, and the tortillas. Dip a tortilla into the sauce until soft and put into the greased dish.
    • Add ¼ cup cheese roll up and push to the end of the 9×13-inch baking dish with the seam side down.
  3. 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) in the oven at 350°F for 20-25 minutes.
  • CHILI POWDER. We only use Gebhardt and believe it makes a difference. The flavor is unmatched, and some powders are more brown and make the enchiladas look very dark and not as red. Trust us – you’ll love Gebhardt too.
  • ROLLING. For easy rolling with no cracking, we highly recommend wrapping your corn tortillas in a damp paper towel and microwaving for 30-60 seconds. They should be able to roll very easily.
Cheese enchiladas dished out onto white plate.
4.96 from 761 votes

Cheese Enchiladas

By: Lil’ Luna
These authentic red cheese enchiladas are a family-favorite recipe—deliciously cheesy, saucy, and loved by all!
Servings: 8
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Ingredients 

  • 2 tablespoons vegetable oil
  • ¼ cup all-purpose flour
  • 2-3 tablespoons Gebhardt chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic salt with parsley flakes, or salt
  • ¼ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 cups full-sodium chicken broth
  • 9 (6-inch) corn tortillas,
  • 4 cups Mexican blend cheese, divided

Instructions 

  • Heat oil in a large pot over medium heat. Add flour and cook, whisking together, for 1-2 minutes.
  • Add chili powder, garlic powder, garlic salt, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until there are no more clumps. Reduce heat to low and cook for 15-20 minutes, or until thickened.
  • Preheat the oven to 350 degrees F. Grease a 7×11 inch (or 9×13 inch) baking dish and set aside.
  • After the sauce has thickened dip each tortilla in the sauce until soft and immediately put it into the prepared dish. Add ⅓ cup cheese and any meat you wish to add to the tortilla, roll it up and push it to the end of the pan.
  • Repeat with all the tortillas until your pan is full. Pour remaining sauce over the tortillas. Sprinkle the top with remaining 1 cup of cheese.
  • Bake for 20-25 minutes, or until cheese is melted and bubbly.

Video

Notes

Optional toppings. Sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers, Pico de Gallo, Homemade Salsa, Guacamole, Avocado Cream Sauce, sour cream, cotija cheese, or queso fresco.
Prep ahead. Assemble the enchiladas, cover the pan with plastic, and refrigerate for 24 hours, or wrap the pan again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking.
Store leftovers in an airtight container(s) in the refrigerator for up to 3 days, or freeze for 2-3 months.
Chili Powder. Our favorite is Gebhardt chili powder, which can be found at most stores and on Amazon.
Make it Mild.  For a milder version of the sauce (this does have a nip), reduce the amount of chili powder to 2 tablespoons and/or add 1 (8-oucne) can tomato sauce in Step 2.

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.

Can I add meat?

You can add any kind of meat you like! We’ve added rotisserie chicken, Shredded Chicken, Pork Barbacoa, and even shredded beef (our Beef Enchiladas are basically this recipe with the addition of beef).

Prep ahead of time?

Assemble the enchiladas, cover the pan with plastic, and refrigerate for 24 hours. Wrap the pan again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking.

How to store enchiladas?

Store leftovers in an airtight container(s) in the refrigerator for up to 3 days, or in the freezer for 2-3 months.

This recipe was first shared February 2013.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.96 from 761 votes (505 ratings without comment)

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Recipe Rating




675 Comments

  1. Victoria Tallman says:

    5 stars
    Great recipe! I’ll never buy canned enchilada sauce again. Where did you get that baking dish, It’s gorgeous

    1. Lil'Luna Team says:

      Love to hear that!! Thank you so much!! I love the Staub line!

  2. Jack says:

    4 stars
    In my humble opinion the sauce could use less chili powder, three tablespoons is too much….

  3. Trish says:

    5 stars
    This enchilada sauce is amazing. I’ve tried many recipes and this is THE one! I’ve taken these enchiladas to many gatherings and always get rave reviews.

  4. Teresa M says:

    My sauce ends up so dark and the color doesn’t look anything like yours in your photos or video. I even cut back the chili powder from 3T to 2T and still very dark. What am I doing wrong? I am using the Gebhardt Chili Powder.

    Also, a tip….I don’t dip my tortillas in the sauce while it is in pot I cooked the sauce in because that seems to use up too much sauce and the tortillas sometimes tear from the weight of the sauce when you pick them up (I noticed in your video, on the final sauce dip that your tortilla tears as well). I found the best thing to do is to pour some sauce (about 1/4 cup to half a cup) onto a dinner plate.

    Then I spread it around the plate with the larger spoon from my flatware (not a serving spoon), place your tortilla on the plate and then carefully turn it over with your spoon and spread the sauce around the tortilla so it is completed covered then turn over and do the same.

    I do fill the tortilla when its on the plate and then transfer the filled tortilla to the baking pan although you could probably also transfer the sauce covered tortilla to the baking pan and put the cheese on there so you don’t have to worry about cheese falling out during the transfer.

  5. Karen says:

    Do you have a favorite brand of corn tortillas?

  6. Tiffany says:

    Can you used butter instead of Vegetable oil?

  7. 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!

  8. Patricia Zehr says:

    5 stars
    Easy and Delish!

  9. Irmarilis Alvarez says:

    5 stars
    Easy and yummy recipe

  10. Dk says:

    This recipe does not call to flash fry the tortillas, so you end up with more of a casserole than anything. The enchiladas lose their shape, flatten, and get mushy or tear. Not how authentic enchiladas are done.

    1. Lil'Luna Team says:

      Thanks for the feedback! You could definitely flash fry the tortillas if you prefer it that way. It would be delicious!

  11. Lane J says:

    5 stars
    The best enchilada recipe I’ve ever made!

  12. Rachel Minazadeh says:

    Hi! Made this and it was so delicious. But the enchiladas melted into each other and we can’t figure out why? Anyone suggest anything?

    1. Leian says:

      Did you place the seam down toward the pans bottom after rolling them?

  13. Joe says:

    5 stars
    Hello, I love this! you made me into the best enchilada maker in the RV park! Tks Joe

    1. Lil'Luna Team says:

      Oh I’m so glad to hear that!! 🙂

  14. Carlos says:

    Can you substitute the chicken broth for vegetable broth to make a vegetarian version or is there something else you’d suggest?

    1. Lil'Luna Team says:

      Yes, you absolutely can!!

  15. Susan Thurston says:

    5 stars
    I have made this so many times. It’s a favorite of ours for sure! I normally double the recipe and freeze some for later. Thanks for sharing this recipe!!

  16. Janice Langendorff says:

    It does not tell me how much cheese or how many tortilla to buy.

    1. Lil'Luna Team says:

      You can buy one package of tortillas and an 8 oz bag of shredded cheese will work. Unless you like LOTS of cheese. Then you could use more. The exact amount kind of depends on how big you fill the enchiladas.

  17. Nancy Newell says:

    Would love the recipe. Link isn’t working.

      1. Soka Martinez says:

        Where’s the recipe using Bueno Red Chile for the enchilada sauce?

  18. Kathy Domeyko says:

    Where are the amounts for ingredients?

    1. Sara says:

      Under the ingredients listing in the recipe. You had to scroll past it to reach here and ask a question.

    2. Lil'Luna Team says:

      If you click on “jump to recipe” at the top of the page, it will take you to the recipe card with the full ingredient amounts and instructions. Hope that helps!

  19. Sharon Tuel says:

    How can one enchilada only have 62 calories? I think you nutrition calculator is incorrect.

  20. Kristi B says:

    5 stars
    I know these will be delicious but Geghardt is not available in my area. Can I use any chili power? Has anyone subbed this brand?

    1. Lil'Luna Team says:

      Absolutely! That’s just our favorite brand, but you can use any brand.

    2. Teresa M says:

      We don’t have Gebhardt in our stores either so I ordered it from Amazon. Right now (Feb 2025) it looks like you can buy one for $9.87 or 3 for $19.00. Walmart also sells it for $6.92 but it is not available in stores and shipping costs $3.99.

      I’d be curious what other brands people have used.

  21. Barbara says:

    Could I use flour tortillas instead of corn?

    1. Lil'Luna Team says:

      Yes!

  22. Dr. J says:

    5 stars
    My wife and I did a Mexican themed dinner for Christmas yesterday, and these enchiladas were the star! I should preface this by saying that cheese enchiladas have always been my wife’s favorite, but we’ve never been able to make them come out right until I found your recipe. They were perfect ~ just the way we remember them from when we were young! I should also note that I veganized them, using plant-based cheese and swapping the chicken broth with vegetable broth. We can’t wait to make these again.

  23. Donna Troyer says:

    5 stars
    I made these this past weekend and they were AMAZING! The recipe is a keeper!

  24. Lori says:

    I’m making this recipe for my adult kid to bring home after Christmas. They’ll be baked and frozen. Can someone explain the thawing and re-heating process in detail? I’d like to attach a note so she’ll know exactly what to do.

    1. Kristi B says:

      Normally you would thaw and bring them to room temperature before baking as directed.

    2. Lil'Luna Team says:

      You can actually freeze these from frozen. Heat the oven to the temperature listed in the recipe and bake. You may need to add a little extra baking time since they are frozen. 15-30 extra minutes or so.

  25. Darlene Keffeler says:

    Do you add enchilada sause

    1. Lil'Luna Team says:

      Yes, the recipe says when to add it. 🙂

  26. Connie says:

    5 stars
    Never knew you could fry a tortilla. Great tip! So delicious! Adding this to my weekly dinner meals.

  27. Shar says:

    5 stars
    Everyone can’t get enough of this cheese enchiladas! It is packed with flavors, filling and super satisfying! It was a hit!

  28. Jana R says:

    5 stars
    This is my go-to enchilada recipe! We make these all the time! Thanks for the yummy recipe.

  29. Deanna Miles says:

    5 stars
    I just made this recipe. Amazing!! So worth the work!! My husband and I loved them. I couldnt find large size corn tortilla shells so i made mini size cheese enchiladas. I made seasoned ground beef and added a little of the sauce to it and spread the ground beef over the rolled enchiladas with more sauce and cheese.

  30. Julianna says:

    I absolutely love this recipe and these are my go to enchiladas! I make them and freeze them. The tortillas don’t always hold up and sometimes it’s more of a casserole than traditional enchiladas but it is delicious none the less! Thank you so much for sharing this amazing recipe!

  31. Eric says:

    5 stars
    Better than Amy’s Enchiladas! Thank you for sharing this recipe.

  32. Sharon says:

    Can you make the enchiladas with ground turkey?

    1. Lil'Luna Team says:

      You sure could!! I personally haven’t tried, but it would be a great option!

  33. Elizabeth says:

    This is amazing! I can’t tolerate garlic powder, so I sauté fresh garlic and a jalapeño in the oil beforehand and then remove. Perfect spice level! If I was to put this sauce on a shoe, my husband would eat it! Lol

    1. Lil'Luna Team says:

      Haha! I love it! So glad you enjoyed the enchiladas!

  34. Gina says:

    5 stars
    This was delicious! I was surprised that I could make something that tasted so authentic, thank you, thank you! I added shredded chicken and doubled the sauce. Yum!

    1. Lil'Luna Team says:

      You’re welcome!! I’m so glad you enjoyed the enchiladas!

  35. Michelle Novak says:

    5 stars
    Amazing!

  36. Becca M. says:

    5 stars
    I made these for dinner tonight and they were so good! I hate the canned sauce– it tastes like tomato soup to me. I will never buy it again.

    I did have the issue with the tortillas falling apart, but I’ll try frying them first next time to see if that works.

    Thanks so much for sharing your recipe!

    1. Lil'Luna Team says:

      You’re welcome!! I’m so glad you enjoyed the enchiladas!

  37. Veronica says:

    Would vegetable broth work for this? I am vegetarian but love enchiladas, so I would love to make these work.

    1. kelly workman says:

      5 stars
      In her link to the “Homemade Enchilada Sauce”, it says you can substitue with vegetable broth.

    2. Lil'Luna Team says:

      Absolutely!! You can swap the chicken broth for vegetable broth.

  38. Linda DeClark says:

    5 stars
    I just made it it’s in the oven right now I haven’t tasted it yet but I’m sure It will be good it was the easiest thing I’ve Ever made. I made 16 Servings. When I go visit my big family in Oklahoma and everybody has to take a turn Cooking I’ll know exactly what I’m making thank you for the recipe.

    1. Lil'Luna Team says:

      You’re welcome! Hope you enjoyed the enchiladas!

  39. Judy says:

    5 stars
    Your enchilada sauce is amazing!!!

    1. Lil'Luna Team says:

      Thank you!!

  40. Josephine Phillips says:

    5 stars
    This is the only recipe I’ve tried, it’s DELICIOUS! It’s super easy and quick to make.

    1. Lil'Luna Team says:

      I’m sure you could!

  41. Melissa D. in TX says:

    My family loves this recipe. However, we now need to make it gluten-free (two with Celiac disease). Have any of you been able to make it gluten-free, not using the all-purpose flour for the roux? I have King Arthur Measure for Measure Gluten Free flour and was going to try it out but wanted to see if anyone else has already (and the results). Or a different GF flour? Or cornstarch? Any advice would be appreciated. Thanks!

  42. Charlie says:

    This sauce is disgusting. Where are the tomatoes? I ended up throwing it out and using canned sauce.

    1. Lil'Luna Team says:

      Sorry to hear you didn’t enjoy the recipe. Thanks for giving it a try!

  43. Janie Ybarra says:

    Just made these this afternoon. AMAZING!

  44. Bekah says:

    5 stars
    Just made this and LOVE it!! I can’t wait for dinner to see everyone’s reactions.

  45. Holly Graham says:

    About how many enchiladas do you get per pan?

    1. Carolyn says:

      How much cheese and how many tortillas do you use.?

      1. Lil'Luna Team says:

        I usually use 8-10 tortillas for each 11×7 pan. For the cheese, I honestly just grab a little handful for each enchilada. So it’s up to you how cheesy you want them. An 8 oz bag of shredded Mexican blend cheese would probably be enough for the recipe!

    2. Lil'Luna Team says:

      I’d say anywhere from 8-10.

  46. Laurie says:

    5 stars
    These are so good! Made exactly as recipe written. Delicious, cheap and fast. Laurie

    1. Lil'Luna Team says:

      So glad you enjoyed the enchiladas!!

  47. Aida in South Texas says:

    5 stars
    You know how to really make the real enchiladas!! Good job!! Best recipe, almost just like mine.

  48. David P DeMay says:

    I just joined your site. Making this first!

    1. Lil'Luna Team says:

      Welcome! Happy to have you here! Hope you enjoy the enchiladas!

  49. Linda Brocki says:

    5 stars
    These are by far the best homemade enchiladas. Taste just like the ones at my favorite Mexican restaurant. Thanks for such a great recipe.

  50. Ashley Knox says:

    5 stars
    These are so good, my husband and I made them. They are now a weekly go to meal in our house.

  51. Kallie says:

    Planning to make these next week. Any recommendations for a healthier oil?

  52. steve kolander says:

    My roux turned out too dry with 3 tablespoons of the spice mix with two tablespoons of oil. So I had to add oil slowly until I got a roux. I didn’t measure so I can’t say exactly how much I needed to add. The sauce turned out amazingly thick with only 2 cups for chicken broth. The video showed much more liquid volume in the pot than I had. But I did not change that part until it was too late. The sauce was thick and barely enough to dunk six enchiladas. There was no sauce left to pour over the enchiladas so I just topped it with cheese. It’s in the oven now and I still look forward to what it might taste like. Licking the sauce off my fingers tasted sooooo good. I hope it all works out and I’ll try to make adjustments next time because i think there’s some good thinking here. Cheers!

    1. Lil'Luna Team says:

      Thanks for giving the recipe a try! Hope it turned out delicious still!

  53. Roxannna McGrail-Roberge says:

    Is there a gluten free exchange for the flour by using cornstarch? If so, how much cornstarch in place of flour?

    1. Lil'Luna Team says:

      You know, I haven’t ever swapped the flour for cornstarch. So I’m not totally sure!

  54. Nese O says:

    5 stars
    I’ve been using this recipe for a few years and it is my #1 go to for cheese enchiladas.
    Thanks for sharing.

  55. Paul Barwick says:

    5 stars
    Wow made these for tonight’s Sunday family dinner along with 2 dozen of your green chili chicken enchiladas and all but maybe 1 serving of the chicken ones were devoured! Big family, thank you so much for sharing your expertise. This is a keeper.

    1. Lil'Luna Team says:

      You’re welcome!! I’m so glad to hear that the recipes were enjoyed by your family!

  56. Judy Wieser says:

    5 stars
    Being from TX, this is my kind of recipe. It was loved by everyone. Will make it again!

  57. Noleen Moyce says:

    Due to availability of the chilli powder I had to opt for a different kind and the dish came out yummy as ever. Well worth it.

  58. Irene Flash says:

    5 stars
    I love this recipe!!!! It tastes just like my mom’s used to. When I’m looking for a recipe to make and it says “Lil Luna” I immediately get it! Your recipes have never failed me, I have so many!! Thank you so much for sharing, certainly makes my baking and cooking so much more fun!!

    1. Lil'Luna Team says:

      Awe, thank you so much!! That makes my day!

  59. Jenni says:

    5 stars
    Truly fantastic!

    My husband can be picky and he had seconds and declared it his favorite dish of all time. The recipe is flexible too although it didn’t really need any modifications. I’m definitely trying more recipes from this website 🙂

    1. Lil'Luna Team says:

      Yay! I’m so glad that the enchiladas were a hit! Thanks for sharing!

  60. Laurie Hahn says:

    5 stars
    I usually don’t step outside my comfort zone but did when I saw this recipe for enchiladas. I usually tend to go with well known providers but this recipe drew my attention. I’ve never made enchilada sauce as I usually buy premade. This sauce was unbelievable!! It went so well with the enchiladas. My guest said dinner was exceptional and the best they ever had…and this was from foodies!! This will definitely be my go to recipe and have no fear making these again and again.I doubled the recipe too so people could have leftovers but there were no leftovers…everyone had seconds!

    1. Lil'Luna Team says:

      Oh that makes me so happy to hear!! I’m glad that you enjoyed the enchiladas. Way to go outside of your comfort zone too! 😉

  61. Margar says:

    5 stars
    I love this cheese enchilada recipe and make it fairly often. I always double the sauce, which after you taste it, will NEVER buy a can or jar of it again. I use a larger pan, and just increase the number of enchiladas. I am a mole junky, so along with sour cream, have that as a side.

  62. Bruce says:

    5 stars
    Thanks for sharing the recipe. Our annual March Madness party has a Tex-Mex theme this year as the Final Four is in Houston. This recipe (along with your chicken enchiladas) is exactly what I was looking for.

  63. Stephanie says:

    5 stars
    Easy and they taste just like cheese enchiladas in a restaurant. I will definitely make these again. Followed the recipe exactly.

  64. Hannah M. says:

    5 stars
    Oh my goodness, these enchiladas are the absolute best!! I made them with your Spanish rice and am so so soo delighted with how everything turned out! I will be bringing these little gems to a Super Bowl party next weekend. Thanks for the fabulous recipes! 🤩

  65. Lisa says:

    Terrible, made this…it was terrible.

    1. Lil'Luna Team says:

      I’m sorry to hear you didn’t enjoy the recipe. Thanks for the feedback and giving it a try.

    2. Mary T. says:

      I agree. Terrible.

      1. Lil'Luna Team says:

        Thanks for giving the recipe a try.

    3. Lilly Ordaz says:

      Wow how incredibly rude of you to say “terrible”. I’d you didn’t care for it just say that. It’s not hard to say I didn’t care for this specific sauce etc. but “terrible” sheesh!

  66. Kris Fay says:

    5 stars
    Excellent red enchilada sauce so easy third time making it .

  67. Amber says:

    I feel like the ingredients are wrong. Did you mean 4 cups of chicken broth? 2 cups makes it way too thick

  68. Jason says:

    5 stars
    5/5 what I was hoping to find- grew up in a community 80% Hispanic and can confirm this tastes authentic to what I grew up with

    I did a mix of queso blanco and Monterey Jack for the filling

  69. Kathy says:

    Can you freeze these before cooking?

  70. Susan says:

    5 stars
    I love cheese enchiladas but I’ve always used canned enchilada sauce. I had no idea how simple it was to make. Cheese yes please❣️

  71. MJ says:

    5 stars
    So easy and super delicious! From start to finish, it took only minutes to make these delicious cheese enchiladas that left everyone begging for more. I usually make something non-traditional for Christmas Eve dinner, and I know these will be a big hit!

  72. Jheri says:

    5 stars
    My children LOVED them. They keep asking for me to make them.

  73. Lynnette says:

    5 stars
    I made these a few weeks back for a Sunday lunch after church with friends and family. It’s always risky making something new for people, but OMGsh they were amazing. I tripled the sauce recipe and made over 30 enchiladas (half chicken and half cheese). There were ZERO left. My husband has just requested I make them again tonight. They were the absolutely the best. Thank you for this new family favorite!

  74. Briana says:

    5 stars
    Love this recipe! We also use that brand chili powder.. have you of your family ever made chicken mole with that powder? I have a family friend make it but have yet to find a recipe

  75. Shane says:

    What a disaster. Sauce got too thick and didn’t go very far. The tortillas broke – probably because the sauce was so thick it didn’t saturate. The mess was not worth the trouble.

    1. Lil'Luna Team says:

      Sorry to hear the recipe wasn’t a win for you. Thanks for giving it a try anyway!

  76. Tiffany Libby says:

    I moved to Portugal and can’t find the chili powder you recommended here. Is there a generic type I can look for? In other words, what should my chili powder have in it so I know which kind to buy? Thank you!

    1. ChrisH says:

      I just wanted to say, I never purchase chili powder since it’s made up of spices I always have on hand. Just mix it up and store in a jar, and I usually double the recipe. Here is the mix I use, from the Food Network:
      2 tablespoons paprika
      2 teaspoons oregano (use Mexican if you have it)
      1 1/4 teaspoons cumin
      1 1/4 teaspoons garlic powder
      1 1/4 teaspoons cayenne pepper (ground)
      3/4 teaspoon onion powder

      1. Jude says:

        That’s chili beans seasoning— chili powder is different. It’s red and made of chili peppers. It’s mild tasting and not spicy depending which one you buy. It’s not the same stuff as your recipe there though.

  77. Alissa says:

    5 stars
    I was intimidated to make my own sauce, but was surprised at how easy it was! I used half the chili powder because I was afraid it’d be too spicy for kids. They liked them and we’ll definitely make this again. I might try adding in shredded beef too next time.

  78. Carol r says:

    5 stars
    These enchiladas were absolutely delicious. That sauce is way more than the sum of its parts! Thank you so much for an easy, more affordable way (than takeout) to enjoy one of our favorite meals!

  79. Marchelle Twite says:

    5 stars
    This was the best the second time around I made it. I made double the sauce. So it tasted like I went to Carmelita’s Mexican restaurant where I live.

    1. Lil'Luna Team says:

      Oh I love that! Thanks for sharing. I’m so glad you enjoyed the enchiladas!

  80. Kristen K. says:

    3 stars
    These just didn’t do it for us. Not sure if it was the sauce or the cheese, but not a hit for our first try. We made these with the Spanish Rice, and that was a keeper for sure! We continue to make that whenever we have Mexican meals.

    1. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try!

  81. Clay stonestreet says:

    5 stars
    Great

  82. Sabrina Duvall says:

    5 stars
    These are so delicious!
    The only thing I would change is instead of dipping the tortillas in the red sauce, dip them in hot oil for ten seconds and dry on a paper towel!!

    1. Lil'Luna Team says:

      So glad you enjoyed the enchiladas. Thanks for the feedback!

  83. Mary S says:

    5 stars
    Easy to make and taste better than our favorite Mexican restaurant.

    1. Lil'Luna Team says:

      Thank you! I’m so glad you love the enchiladas!

  84. Kim says:

    5 stars
    First time making enchilada sauce from scratch. Delicious!!!!

  85. Brian H says:

    5 stars
    I am late to the party here, but just wanted to say, THANK YOU for this recipe. As an American living abroad in Berlin, Germany (which is a Mexican food desert) this recipe – which doesn’t rely on canned sauce and uses ingredients I can actually easily find here – is a godsend. We sub out vegetable stock for chicken stock to keep it vegetarian. I also double the quantities for sauce usually, otherwise it’s too dry. This dish brings me back to my childhood and has become one of my and my partner’s absolute favorite dinners!

  86. Lisa ry says:

    My enchiladas were soggy? Other recipes recommend frying them first

    1. Lil'Luna Team says:

      You can certainly fry them first! That probably would help prevent sogginess.

      1. Brent staats says:

        Way too thick, way too much flour.

  87. Carlee says:

    5 stars
    This is a great recipe and I only use this one.

  88. Elaine Loreto says:

    5 stars
    I love the simplicity of the recipe especially for a mom always on the go and with not alot of time on her hands.

  89. Linda B says:

    5 stars
    My new favorite way to make enchiladas. So easy and so good. The red sauce is the best. This will definitely be on rotation each month.

    1. edward gorey says:

      Wheres the tomatoes?

      1. Lil'Luna Team says:

        No tomatoes in this recipe. 🙂

  90. Sandy J Bird says:

    5 stars
    Simple and absolutely delicious! Any leftovers freeze well for this single person. I love the backstory for each recipe too.

    1. Lil'Luna Team says:

      I’m so happy to hear that you enjoyed the enchiladas! Thanks for giving the recipe a try!

  91. Linda says:

    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.

  92. Kathi says:

    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.

    1. Lil'Luna Team says:

      You’re welcome! I’m glad that you enjoyed the enchiladas!!

  93. Danielle says:

    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!

    1. Lil'Luna Team says:

      Thanks for sharing!

  94. Audrey Adams says:

    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!

    1. Lil'Luna Team says:

      Oh I’m so so happy to hear that! Thanks for sharing!!

  95. Mary McCarthy says:

    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

  96. Tina Nance says:

    5 stars
    Love these they taste like the ones in a Mexican restaurant. Super easy.

    1. Lil'Luna Team says:

      Thank you! I’m so glad you enjoy them!

  97. Christy says:

    5 stars
    The best, the fam loves them!!

    1. Lil'Luna Team says:

      Yay! I’m so happy to hear that!!

    2. Michele says:

      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!

  98. Laura says:

    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. Lil'Luna Team says:

      Oh thank you! I’m so happy to hear that you love the enchilada sauce. Thanks for sharing!!

  99. Stephanie Zimmermann says:

    5 stars
    I like the simplicity of this recipe. I can’t wait to try it!

    1. Lil'Luna Team says:

      Hope you enjoy the enchiladas!

  100. Carol Belles says:

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

    1. LilLunaTeam says:

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

  101. Barbara Gonzalez says:

    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. LilLunaTeam says:

      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. Claudia says:

      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.

  102. Sandii Hiatt says:

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

    1. LilLunaTeam says:

      I’m so glad you enjoyed it! I agree Gebhardt is the best!

  103. Trudi says:

    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. Lil'Luna Team says:

      Thanks for the feedback and for giving the recipe a try!

    2. Lynn says:

      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.

  104. Baker says:

    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.

    1. Lil'Luna Team says:

      Sounds tasty! Thanks for sharing what you do.

  105. Ade says:

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

    1. Lil'Luna Team says:

      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.

  106. Rayna says:

    What Mexican cheese ? What substitute would you recommend

    1. Lil'Luna Team says:

      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.

  107. Krispin Fay says:

    5 stars
    Great enchilada sauce! Easy and makes great cheese enchiladas

    1. Lil'Luna Team says:

      Thank you!! So glad you enjoyed the sauce!

  108. Jessica B. says:

    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. Lil'Luna Team says:

      Oh I’m so glad that you enjoyed the enchiladas!! Thanks for sharing!

  109. Megan says:

    I would love to try this recipe but I cannot eat corn tortillas. Is it possible to use flour tortillas instead or would that not work with this recipe? Thanks for the help!

    1. Lil'Luna Team says:

      Absolutely! You can for sure swap them to flour tortillas.

  110. Kevin says:

    This recipe looks great! Tell me more about ‘Mexican Cheese’, what type of Mexican cheese or is this a cheese blend?

    1. Lil'Luna Team says:

      Yes, just the Mexican Cheese blend you can get from most grocery stores is what we’re referring to.

  111. Rae says:

    5 stars
    My favorite food is cheese enchiladas. Favorite like I would eat enchiladas everyday all day. This recipe is so good!!! One of the best I have tried.

  112. John B says:

    5 stars
    Excellent and the Chili powder does make a difference.

  113. Britani Nunes says:

    5 stars
    Family favorite! Thanks for an amazing easy recipe.

  114. Angela Barba says:

    5 stars
    LOVE these enchiladas and the sauce! They’re one of our favorites!

  115. Joan says:

    5 stars
    Me encanta!!!!!

  116. Artie says:

    5 stars
    Our favorite enchilada recipe!

  117. Jessica VonWeimer says:

    5 stars
    Love making this recipe for Jacob and the kiddos❤

  118. Lettie Morse says:

    5 stars
    I made these for my family and they loved them. They tasted just like the ones my grandmother made.

  119. Melissa D in TX says:

    5 stars
    Restaurant quality enchiladas! My family loves them. And don’t be scared to make the sauce – it is easier than you think. Perfection!

  120. Megan Brawner says:

    5 stars
    Great, authentic recipe! Easy to make, and the kids love it!

  121. Sara Ebert says:

    5 stars
    This is my new go to recipe. Everyone I’ve made it for loves it. So good!!

  122. Stephanie says:

    5 stars
    We have made this several times and the whole family loves it!!! It’s a staple at our house!

  123. Shanna says:

    5 stars
    These Red Cheese Enchiladas are the real deal! Watched them being made in your instagram stories awhile back and gave them a try- oh my, they are amazing! I’ve ditched the McCormick packet (I’m embarrassed to even admit that I used them before) and this is my go-to now!

    1. Lil'Luna Team says:

      Oh that makes me so happy to hear! The sauce really is so easy to make huh? Glad you love the recipe! 🙂

  124. Kailee says:

    5 stars
    We make these at least once a month! We absolutely love them! Family favorite!

  125. Liz Whipple says:

    5 stars
    I love all the enchiladas. Being born in Arizona and raised there and in New Mexico I crave real Mexican food. Yummy

  126. Alisa Wahrer says:

    5 stars
    This has quickly become a family favorite! Thank you for sharing recipes that family memories are made on!

  127. Markie Farmer says:

    5 stars
    This enchilada sauce is so delicious! Never use canned!

  128. Natalie Garner says:

    5 stars
    Super yummy and simple! Thank you!!

  129. Afton Tanner says:

    5 stars
    These red cheese enchiladas are to die for! They are the best!

  130. Kimberly Koerber says:

    5 stars
    Love all your Mexican recipes! The Red Cheese Enchilada is a favorite and easy to make, Thank You!!!

  131. Lara Richards says:

    5 stars
    I love this recipe! When my favorite Mexican restaurant shut down, it was hard to find good cheese enchiladas. These have filled the void! Thank you!

  132. Michelle says:

    5 stars
    Yum! My family love this one

  133. Amber Hill says:

    5 stars
    These are delicious! I can’t use canned enchilada sauce anymore after making these! So simple and yummy!

  134. Paula says:

    5 stars
    These are so, so good and very easy as well. 😊

  135. Stephanie Roberts says:

    5 stars
    I made these last holiday season. They were great. I used a block of velveeta and grated it.
    You state in your recipe “Mexican cheese”.
    Exactly what is that? Does it melt like the processed velveeta???

  136. Sheri says:

    5 stars
    This recipe was delicious as printed. Easy too! My only input would be to double the sauce recipe. I was feeding 5 adults and ran out of sauce, it was so easy though I just made more. Thank you, it was excellent!

    1. Lil'Luna Team says:

      Thanks for the suggestion! So glad to hear that you enjoyed the recipe!

  137. Michelle C says:

    5 stars
    My family loved it as written! I did warm tortillas prior to dipping; they held together beautifully. Yum!!

    1. Lil'Luna Team says:

      Yay!! So happy to hear your family enjoyed. Thanks so much for sharing!

  138. Doreen Ontiveros says:

    1 star
    Really was excited when I saw I could have a serving of Corn Tortilla Enchiladas, or even just one enchilada with only 4 carbs. I needed to double check the carb count so I looked up Kroger Corn Tortillas and they have 18 Net Carbs. I guess I need to wait for a cheat day to actually try this recipe. I hope it comes up to a 5.

  139. Craig says:

    4 stars
    Thanks

  140. Gerg says:

    3 stars
    The pop up video is extremely annoying.

  141. Mary Spradlin says:

    5 stars
    Ahh…I should have read the comments to see the trick about softening the tortillas in the microwave, first! I used Tom Thumb store brand. They broke when I tried to roll them. I tried leaving them in the sauce for a while, but then they broke apart when I tried to lift them out. I will try again with Kroger tortillas! I doubled the recipe and made one pan of (broken) rolled tortillas and one pan of stacked tortillas (tear apart tortillas into pieces and layer with sauce and cheese). I figured they would both taste the same. 🙂 The taste is great, family loved them, and we will make again!

    1. Lil'Luna Team says:

      Yes, different brands crumble and break more than others. Not sure why? Kroger brand is my favorite! But how clever to layer it like a casserole too. Glad to hear they tasted yummy and that your family enjoyed! Thanks for sharing!

  142. Andi says:

    5 stars
    Made this recipe exactly as stated tonight except added sliced black olives & scallions. It was sooo good! Sauce had great flavor, was plenty thick, and the enchiladas were so cheesy! Sounds like some folks had trouble rolling the tortillas without breaking them. I slathered a scoop of sauce in the bottom of my Pyrex pan and rolled the tortillas right in the pan. Reduces mess and the possibility of breakage. This recipe tastes 100% authentic & is definitely a keeper – Kristyn, thanks so much for sharing!

    1. Lil'Luna Team says:

      You’re welcome!! I’m so glad you enjoyed the recipe. The addition of olives and scallions sounds delicious! Thanks for your kind words and review. Happy to hear the recipe was a hit!

  143. Jessica Smith says:

    5 stars
    My family loved this recipe. I made a separate sauce for my mom with half the chili and it was still too spicy for her. So I added a small amount of tomato sauce which smoothed it out. But this recipe is awesome the way it is. Unless you’re my mom haha

    1. Lil'Luna Team says:

      Haha! I’m glad you all enjoyed the recipe and yes, certainly feel free to adjust the heat for those who like more mild flavors. 😉 Thanks for sharing!

  144. Jonathon says:

    What would I mark on your site for servings if I wanted 14 enchiladas?

    1. Lil'Luna Team says:

      I usually get about 7-8 enchiladas from one recipe, depending on how large you fill your enchiladas. So I’d suggest doubling the recipe (change to 12 servings).

  145. Cindy Hall says:

    5 stars
    I like this recipe. The tortillas, I heat in the microwave for a minute, and this keeps them from breaking. Also, I found it very difficult to dip these into the chili sauce, so i slather the sauce on the tortillas, add some diced onions, then put the cheese, roll up. After all are rolled up, I pour the remaining sauce on top, topped with onion and more cheese. Good recipe for the red sauce.

    1. Lil'Luna Team says:

      That totally works! So glad to hear you enjoyed the recipe!! Thanks for sharing.

  146. Aya says:

    2 stars
    I don’t recommend this recipe to any enchilada lover considering that there is a lot of problems with this recipe. The first problem has to do with the roux. In her pictures, its obvious that she uses more flour and oil than she states in the ingredients. When making the roux, it clumps up very quickly (much quicker than the time she says to mix it for) and you are basically rushed into adding the rest of the ingredients. This red sauce does not take fifteen minutes to clunk up like the recipe states, at best five minutes.

    Requesting people to dunk a tortilla raw into the sauce is just asking to get bad reviews, because they are very delicate and will break from the weight of the sauce. For people who want to follow this recipe, I recommend taking your corn tortillas and wrapping them in a damp paper towel before putting them in a ziplock and popping it into the microwave for a minute. You can stack them two at a time, and it preps them beautifully. Just be careful when taking them out because they get very hot this way. Next I recommend to be safe and not dunk them inside this sauce, but continue to the next step on the recipe. Stuff them in cheese and/or chicken/beef and roll them into the pan. (Make sure to spray it with cooking spray first). After your pan is stuffed and full, pour on your sauce that you have made and pop it into the oven at the time and temp it states.

    Personally, I might follow this recipe again in my own way and after this I’ll probably stick to the can from the store when wanting red sauce or try my hand at a different recipe.

    1. Lil'Luna Team says:

      Sorry to hear you didn’t enjoy the recipe. Thanks for your feedback and for giving it a try.

  147. Susan Thibodeaix says:

    Made this sauce yesterday, looked good , but too much chili powder! My mom also made a sauce but less chili powder, no cumin , and no oregano, which was much better taste. Just thought I’d try something different , but think I’ll stick to the one I have.

  148. Robert L says:

    3 stars
    We already talked about the tortillas falling apart it’s taste was ok but it seemed to be missing something. I would try it again if the tortillas problem was solved
    PS the tortillas were purchased today so a new package was opened

    1. LilLunaTeam says:

      Thanks for letting me know how it went! I try to use the Kroger brand of yellow corn tortillas for this recipe because they seem sturdier and don’t fall apart as easily. They can be found at grocery stores such as Fry’s and Smith’s but I don’t know if those stores are found in your area. It’s hard to find a good sturdy tortilla that is also soft. I’m sorry it didn’t work out as well as you had hoped. Thanks so much for sharing!

  149. Robert Licata says:

    5 stars
    I’ll give you five assuming that it taste good it’s still in the oven the tortillas completely fell apart when they were dipped into the red sauce within seconds, big mess I’ll get back to you after I’ve eaten them

    1. LilLunaTeam says:

      Let me know how they turned out. I’d love to hear!

  150. Gbt says:

    Your nutritional information does not include the tortillas or cheese. Very misleading!

    1. LilLunaTeam says:

      I’m so sorry about that! I will definitely work on trying to rectify the nutritional information as soon as possible. Thanks so much for bringing it to my attention.

  151. sierra davis says:

    5 stars
    Made these and threw some al pastor pork in as well. Delicious. Whynis it so hard to find an enchilada recipe that uses corn tortillas? Isn’t that how they’re supposed to be made?

    1. Lil'Luna Team says:

      Adding pork to these sounds yummy! I think that lots of people like flour tortillas, so they switch it for flour. But any enchilada recipe that calls for flour tortillas can be substituted for corn tortillas if that’s your preference. We like both over here!

  152. Seth R Larson says:

    What kinda terrible recipe is telling you how to basically assemble stuff? No measurements, no ingredients. What a waste of time. These must all be fake reviews.

    1. Lil'Luna Team says:

      Hi Seth! It sounds like you may not have made it to the recipe card on this post. At the top of the page, you can click on “Jump to Recipe” and it will take you straight to all of the measurements, ingredients, etc. Or you can just scroll through the post and find it as well. It’s all there. 🙂

  153. Tina S says:

    5 stars
    Best recipe ever! Best homemade enchilada sauce too! Boyfriend absolutely loves and asks for this often!! 😃😃😃. Thank you Thank you Thank you!!

    1. Lil'Luna Team says:

      Yay! You’re so very welcome. I’m glad that these are a hit!

  154. Krispin says:

    5 stars
    Just want to say this is an outstanding recipe! Directions clear and easy. Sauce is perfect. Was a little concerned that it was going to be too spicy. I made it the night before and then heated and assembled the enchiladas the next morning. Sauce had mellowed overnight and does indeed taste like the ones I’ve had in Arizona and California. Having moved to the east coast I’ve had to make my own as I’m very partial to the Sonoran style of cooking and miss my Mexican food. Definitely get the chili powder that’s recommended. I had to buy it online. This recipe is a winner!

    1. Lil'Luna Team says:

      Thank you so much!! I’m so happy to hear that you loved the enchiladas!

  155. Soriano Mendez says:

    5 stars
    I just made these today and my husband loved them. It is soo goood!!! 10/10

    1. Lil'Luna Team says:

      Yay!! So happy to hear it was a hit with your husband. Thanks for giving them a try!

  156. jack says:

    5 stars
    Made two batches for a four family party we attended and the enchiladas were a real hit. I made two batches. One batch I made as written but added one tablespoon sugar. The second batch as written with the addition of two teaspoons of adobo chipoltle sauce and one tablespoon sugar. Both were delicious. I made the tortillas using the Maseca masa harina recipe, used the four “Mexican Cheese” blend, and added diced green chilies from a can. Also, sprinkled Fresco Crumbling Cheese over the enchiladas before serving. Anyway, thanks for the recipe, the best enchiladas this hombre has ever made.

    1. Lil'Luna Team says:

      All the additions sound delicious! 🙂 I’m so glad that these were a hit! Thanks for sharing!!

  157. Dana says:

    5 stars
    I made these! Everyone LOVED THEM!

    1. Lil'Luna Team says:

      Oh I’m so glad the enchiladas were a hit! Thanks for sharing!

  158. Holly says:

    5 stars
    Thanks you! This is such an easy recipe. I found heating the tortillas in a damp towel In the microwave keeps them from falling about. I love that I can make them ahead of time. We love them! I can’t believe I can make such good enchiladas.

    1. Lil'Luna Team says:

      Yes, the damp towel in the microwave is an awesome trick! I’m so glad to hear you enjoy the enchiladas!

  159. JEANNE says:

    Have you ever added sauted onions in the filling?

  160. Gramm44 says:

    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.

  161. Shanika B. says:

    5 stars
    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!

    1. LilLunaTeam says:

      I’m so glad it’s become a go-to recipe for you too!

  162. Lisa Klett says:

    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. LilLunaTeam says:

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

  163. Jody says:

    5 stars
    This Is The Best Cheese Enchiladas We Have Eaten!! Authentic Home Made Enchilada Sauce!

    1. LilLunaTeam says:

      Awe, thank you so much! It makes me so happy to hear you enjoyed them as much as we do! 🙂

  164. Tammy Dianne Pruett says:

    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. Bobrown3 says:

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

    2. LilLunaTeam says:

      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!

  165. Cindy Requenes says:

    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. LilLunaTeam says:

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

    2. Amanda says:

      5 stars
      I triple this recipe and it comes out perfect. NY kids and their friends tear in every time I make it. I even use it with chimichachangas with sprinkled cheese on top. Family loves it.

  166. Lauren says:

    Would these be good with ground beef added?

    1. LilLunaTeam says:

      I think ground beef would be an excellent addition! Let me know how they turn out!

    2. Shanika B. says:

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

      1. LilLunaTeam says:

        That sounds heavenly!

    3. Jen H says:

      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.

  167. Vanessa says:

    5 stars
    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. LilLunaTeam says:

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

  168. Raven says:

    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. LilLunaTeam says:

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

  169. Jenn says:

    3 stars
    Currently in the oven. It seems like I could only get 5 enchiladas out of the sauce. It seems a little dry but still haven’t tasted it yet.

    1. LilLunaTeam says:

      Let me know how it tastes. I’d love to know how it turned out for you!

  170. Andrea says:

    5 stars
    Literally my go-to for enchiladas! The best.

  171. Julie Plewinski says:

    5 stars
    May I ask, dear hubs and I do not care for corn tortillas. Would flour tortillas be able to handle the filling without getting doughy? Thanks so much for a wonderful recipe. 🙂

    1. Kristyn Merkley says:

      Yes, some prefer to use flour. It might be a little soft, but should get a little crisp on top 🙂

  172. Manda says:

    5 stars
    I made this yesterday & it was delicious
    Due to the bad storm I couldn’t get corn tortillas & had to use flour. I didn’t dip them but covered the bottom of the dish with sauce & added chicken This will now be on our menu Thank you

    1. Kristyn Merkley says:

      You are welcome! That works! Hope the weather is better where you are 🙂 Thank you!

  173. Mary Sciurba says:

    3 stars
    Don’t know what I did wrong but all I got is a mess. The corn tortillas split and cracked when I tried dipping them in the sauce. I ended up filling and rolling them in the pan without dipping them first. I poured the sauce over the top, spread it around with a spoon and am praying it bakes up ok.

    1. Kristyn Merkley says:

      How did it bake up? I hope it was ok 🙂 I usually barely & quickly dip. They don’t have to be soaking in it. You could try heating them up a little bit too in the microwave.

  174. Kylie C says:

    5 stars
    Used this as a base recipe then added black beans, onions and sharp white cheddar cheese for the filling. Absolutely delicious I can’t wait to share this recipe with friends and make again.

    1. Kristyn Merkley says:

      I can’t wait for you to share it either! Thank you for saying that!

  175. B says:

    Flavor is very good. But, there is a lot left out about tortilla technique. I found that the tortillas have to be heated before using them, otherwise they all break apart. Technique in a recipe is just as important as taste! Thanks for sharing. *put tortillas in microwave for 20 seconds 2 at a time.

    1. Kristyn Merkley says:

      Thanks for sharing that!

  176. Meghan says:

    5 stars
    Absolutely delicious. My whole family loved them. Thank you!

    1. Kristyn Merkley says:

      You are welcome! Happy your whole family liked them! Thank you!

  177. Js says:

    4 stars
    Very nice recipe. On par with most of the ‘grubbier’ mom and pop type restaurants here in South Texas where I go for ‘authentic.’ Bolner’s ‘Fiesta’ brand chili powder and cumin are my go-tos.

    1. Kristyn Merkley says:

      Thank you for letting me know. Glad you liked it!

  178. Georgia says:

    5 stars
    My gram made these with gebhardt for us, especially during lent. Lol, actually she still makes them. When I visit her this is in her rotation. We didn’t use oregano, and added chopped onions. She always made them on the stove, never in the oven. One of my favorite things to eat to this day!! Glad you’re sharing this so others can enjoy its deliciousness. ❤️

    1. Kristyn Merkley says:

      I’ll have to try on the stove! Thank you for sharing that! Happy to share 🙂

  179. Yvette says:

    5 stars
    Wow! Who knew making your own enchilada sauce was so easy. I’ll never buy another canned sauce again. I added a little more chicken broth to thin out just a bit. I also used a blend of Monterey Jack and cheddar. For a little twist I added a half of a yellow onion and whole jalapeno finely chopped to the cheese filling. My family really loved these enchiladas! Thank you!

    1. Kristyn Merkley says:

      Right?! I didn’t either! Thank you for sharing that!

  180. Jos says:

    5 stars
    I use butter instead of oil, and double the sauce
    Super easy and our family loves them!

    1. Kristyn Merkley says:

      Sounds perfect! Thank you for sharing that!

  181. Linda Irving says:

    3 stars
    One corn tortilla is 13 carbs these can’t possibly be 4 carbs per serving misleading for diabetics

  182. Terry says:

    5 stars
    I’d been using Trader Joe’s Enchilada Sauce, better than the canned sauces, but this recipe was not only easy but much better than TJ’s sauce! Delicious! I’ll never buy TJ’s sauce again! I made these twice. Tweaked the recipe the 2nd time.

    Question: the description on the recipe says the tortillas are “…filled with… garlic pepper…” but I don’t see garlic pepper in the recipe? Why the reference to garlic pepper?

    First time I tried this sauce I used a Target brand chili pepper. The sauce was dark, taste was good but not great. Bought the Gebhardt chili powder on Amazon, I immediately noticed it was lighter in color and smelled much better (not as strong) than Target brand I used. The sauce tasted significantly better with Gebhardt.

    I didn’t cover the enchiladas before putting in the oven first time I made these. Cheese was dried out. Though the recipe doesn’t say it, definitely recommend covering in foil!

    Sauce was too salty the first time, so 2nd time I completely left out the 1/2 tsp salt. Sodium from chicken broth was plenty of salt. Sauce still tasted great!

    Corn tortillas tore when rolling up like others have complained about. Second time, I wrapped tortillas in foil, put in oven on low temp just to warm while putting everything else together and not one of them tore.

    I love garlic so pressed 3 garlic cloves through a garlic press into the sauce instead of the powder. Delicious! Like the suggestion of onion powder someone had. I’ll try that next time!

    I made 8 enchiladas the first time then squeezed in 2 more the second time so was able to use all 10 from the package. Used 16 oz of cheese, 1/2 cheddar, 1/2 pepper jack. Yum! Used “super size” tortillas but they still aren’t as big as the ones you get in the restaurants!

    1. Kristyn Merkley says:

      Thank you for sharing what you do. That’s just in the description of what is inside. Garlic pepper isn’t on the list. I list adding a little though.

  183. Jenn says:

    5 stars
    I have made these enchiladas at least 10 times now. I’m sorry it took so long to comment and rate! 🙂 These are absolutely delicious and the only thing I do different is – 1. I can’t ever seem to *not* tear my tortillas when dipping them in the sauce, so I just put a layer of sauce, layer of torn tortillas, cheese, sauce and then another layer of tortillas and sauce. Kind of like an enchilada lasagna! Tastes exactly the same and keeps me sane haha. And 2. We add onions because we’re onion fans in this family! Otherwise I make it as-is.

    Thank you so much for such a great recipe! It’s a weekly dinner in our house now!

    1. Kristyn Merkley says:

      You are so welcome!! Thank you for sharing what you do 🙂

  184. Emily E Henry says:

    5 stars
    Very good cheese enchilada, just like restaurants ❤️

    1. Kristyn Merkley says:

      I am so glad you think so 🙂 Thank you for saying that!

  185. Michael A. says:

    5 stars
    When I see Gebhardt chili I know it’s the real deal. My nana would approve and so do I!

    1. Kristyn Merkley says:

      Yay!! Love hearing that! Thank you for letting me know!

  186. Melissa says:

    5 stars
    I never realized how easy it is to make homemade enchilada sauce! I had always used it from a can and never really loved the flavor unless I mixed green with red and it still never tasted like all of the yummy enchiladas from our favorite restaurants. Then I found this recipe and I have never looked back! It is seriously so good and so easy. I make it so often that I have it memorized and it quickly has become a family favorite.

  187. Lisa Grier says:

    5 stars
    No more canned red sauce for us! This recipe is so easy to make, and I can increase the heat based on who is eating! My kids love these enchiladas. I usually make a smaller pan, since we have little eaters, but I always do the full sauce recipe because it’s so delicious and we want extra sauce!

  188. Carrie A says:

    5 stars
    We love Mexican food and enchiladas are always a hit. Kristen’s cheese enchiladas are tops! Easy weeknight meal that’s a crowd pleaser.

  189. Nancy says:

    5 stars
    This is the recipe that got me hooked on Lil’ Luna. It is so easy and delicious. These are our new favorite enchiladas!

  190. Melissa Durrani says:

    5 stars
    I love this recipe! I had been hesitant to make red sauce but this one is simple and so delicious. I always get rave reviews when I make it.

  191. Hayley says:

    5 stars
    This is my all time favorite lil Luna recipe! So delicious and tastes better than a restaurant and makes a ton!

  192. Markie says:

    5 stars
    I made these for the first time a few years ago and this is the only red enchilada sauce I’ve used since. One of my favorite enchilada recipes.

  193. Sarah says:

    5 stars
    Such delicious and easy cheese enchiladas!

  194. Dani says:

    5 stars
    Delicious and quick and easy. Live this recipe.

  195. Alida W says:

    5 stars
    These are so delicious! The sauce is amazing! So hard to we’ve use enchilada sauce from a can now!

  196. D. E. says:

    5 stars
    Classic.

  197. Maricela G says:

    5 stars
    Wow! This definitely is a family favorite. I usually make them on special occasions like anniversaries or birthdays.

  198. Mindy Powell says:

    5 stars
    I LOVE these cheesy enchiladas!!

  199. Emily says:

    5 stars
    This was really really good. I made them for my Mom’s birthday because she’s a cheese enchilada fan. They were delicious and very filling.

    1. Kristyn Merkley says:

      I love hearing that! Thank you for trying them & for letting me know!

  200. Marla says:

    I have been reading through the comments and I keep seeing people taking about using chili purée but I don’t see it in the recipe, am I missing something
    Thanks

    1. Kristyn Merkley says:

      The sauce makes a chili puree & I had an old recipe that used one, but this is the updated recipe.

  201. Tina S says:

    5 stars
    Wowee!! Easy to make and tasted phenomenal! Really fantastic! Thank you so much for sharing!! Big hit

    1. Kristyn Merkley says:

      You are so welcome!! Glad it was a hit! Thank you!

  202. JAMES TODD TURNBAUGH says:

    I looked around the recipe and the comments, but I’m not sure how many tortillas to buy and how much cheese goes in each enchilada.

    1. Kristyn Merkley says:

      I just have a bowl of cheese by me & a stack of tortillas. Just depends on how much cheese you’d like to add & the size of your pan, as for the amount of tortillas.

  203. Sara Dunn says:

    5 stars
    I made this (almost) as written and it was fabulous! The only thing I did differently was to add sliced black olives to the top right before baking. My family LOVED it! Even my 7 yo twins, who are INCREDIBLY picky, had seconds and said that it was a keep recipe. I anticipated having leftovers but there weren’t any. I appreciated that the flavor of the sauce was mild.

    1. Kristyn Merkley says:

      Yay!! SO happy to hear that! Thank you so much for sharing that!

  204. Ginny says:

    Can I use flour tortillas?

    1. Kristyn Merkley says:

      You sure could!! Enjoy!!

  205. Maranayd says:

    5 stars
    Very Delicious! I only had one can of chicken broth but it worked fine, I just poured a can of hatch chili red enchilada sauce on top. Perfect!

    1. Kristyn Merkley says:

      Perfect!! Thanks for sharing what you did!

  206. holly kichler says:

    5 stars
    I made them and they were so good and really easy to make! I always have the ingredients in my house and can make these anytime.

    1. Kristyn Merkley says:

      Yay!! Glad you do! Thank you 🙂

    2. Caity says:

      I’m Concerned that the calorie information might me wrong? I’m hunting for healthy versions of my favorite recipes and I wanna try it but how did I calculate the caloric intake?

  207. Erika Rowe says:

    5 stars
    Sounds great. Will be making shortly. However is there A gf way to thicken the sauce ? Arrowroot maybe ? IDk….

    1. Kristyn Merkley says:

      I am not too familiar with trying ingredients to make gluten free, so I wish I knew for sure. I’m sorry!

  208. Linda Davis says:

    5 stars
    So Delicious and eAsy to prepare. Authentic mexican taste. Highly recommend!

    1. Kristyn Merkley says:

      Awe, happy you said that 🙂 Thank you so much!

  209. Cynthia harwell says:

    5 stars
    I have now cooked this twice and omg yum!!! Thank you for sharing!

    1. Kristyn Merkley says:

      You are so welcome! Thank you so much for letting me know!

  210. Melle says:

    4 stars
    Just tried this. it turned out great , except for one thing…the corn tortillas never softened and then fell apart. Ended up USING some flour tortillas I had. Still turned out GREAT imo.
    Read somewhere that corn tortillas should be boiled first…?

    1. Kristyn Merkley says:

      I am sorry they did. I like to soften them in the microwave or I dip them in sauce for a second to soften them. Thanks for trying them!

  211. Margaret Williams says:

    5 stars
    I just made it. It was delicious! Thank you.

    1. Kristyn Merkley says:

      Thank you for trying it! Happy you think so 🙂

  212. Laura F says:

    5 stars
    WOW! Eating this now and its so delicious! 3 tbsp of chili powder seemed like a bit much for me ( so i deducted 1 tsp and they came out amazing!

    1. Kristyn Merkley says:

      Glad you tried them! That’s what I love about cooking, you can adjust to your own liking! Thank you!

  213. MB says:

    5 stars
    My son and I made these last night. The sauce was fantastic!! We used lots of cheese (cheddar and Mexican cheese). These were definitely authentic and as GOOD as, or better than, any restaurant cheese enchiladas! Thanks for the recipe!!

    1. Kristyn Merkley says:

      That makes my day! Thank you so much for saying that!

  214. Vincent Simonetta says:

    5 stars
    i made this dish love will make it again thank you

    1. Kristyn Merkley says:

      Yay!! Love to hear that! Thank you for trying it!

  215. carol durbn says:

    5 stars
    fast, easy, & delishso!

    1. Kristyn Merkley says:

      Glad you think so 🙂 Thank you!

  216. Melissa D in TX says:

    5 stars
    kristyn, these were sooooo good! I make your green chile chicken enchiladas all the time but hesitated to make these because I wasn’t sure about making the red enchilada sauce. But it was easy! and These cheese enchiladas are exactly like the restaurant ones that I have been craving and have been recipe searching for forever! happy dance!!!

    1. Kristyn Merkley says:

      Awe, I am so glad!! I am glad you gave them a try! They are our favorite! Thank you!

  217. Norma Davis says:

    5 stars
    The red sauce was delish on the enchiladas! my family loved the flavor of the cilantro lime ranch dressing!!! it was a great combo…def will be making this again!

    1. Kristyn Merkley says:

      Love hearing that!! Happy your family liked them both! Thank you!

  218. Orit says:

    5 stars
    This was so good! I was worried because the sauce had so many clumps. I could not get it smooth but once it was cooked you couldn’t tell and my family are it all!!!

    1. Kristyn Merkley says:

      Glad you stuck it out, because those clumps do go away 🙂 Happy your family liked it!

  219. Jenna says:

    How many enchiladas does this make or how many ENCHILADAS are in a serving.

    1. Kristyn Merkley says:

      It makes around 1 1/2 dozen, maybe a little more. A serving would be 2 enchiladas.

  220. Sue b says:

    5 stars
    This turned out AMAZINGly well and I had complimenTs all around thE table. My daughter suggested adding a pat of butter to the sauce. Not sure it made a meaningful difference, but this was a grand slam! Thank you, Lil’ Luna ?

    1. Kristyn Merkley says:

      You are so welcome! Thank you for trying it. Glad it was a hit with everyone!

  221. KElly says:

    Your red enchilada sAuce recipe used to Be made with a chili puree that was frozen and tomato sauce. Do you still have that recipe someWHERE?

    1. Kristyn Merkley says:

      This recipe makes the chili puree. I don’t have the other one anymore, but this one is our favorite!

  222. Holland says:

    This Enchilada sauce is Very over powering. My husband is a big fan of spicy and he could was having a hard time consuming these. I couldn’t taste any flavors because it was so spicy. The recipe says 3 TBSP of chili powder….are you meaning 3 TSP?

    1. Kristyn Merkley says:

      No, it’s 3 T. You can definitely add less. Thank you for trying them 🙂

  223. Andrea says:

    5 stars
    easy and delicious

    1. Kristyn Merkley says:

      Happy you think so 🙂 Thank you!

  224. Kim says:

    You mention chili puree in the description near the title but chili puree doesn’t appear in the list of ingredients or the instructuons or the video. Are we supposed to add chili puree to this recipe?

    1. Kristyn Merkley says:

      This recipe makes a chile puree, so there isn’t a chile puree ingredient in the ingredient list. Hope you try them!

  225. Freddie Aguilera says:

    5 stars
    Good stuff.

    1. Kristyn Merkley says:

      Glad you like it! Thank you!

  226. adri says:

    5 stars
    i used to go to an old mexican restaurant when i was a little girl. It has since closed down but i remember loving their cheese enchiladas. I have been craving their DELICIOUS ENCHILADAS for years and this recipe is the closest i have ever come to that same flavor. i was a worried because the sauce wasn’t thickening like the video, but everything still turned out amazing. even my boyfriend went back for seconds and thirds. thank you so much for this great recipe.

    1. Kristyn Merkley says:

      You are so welcome!! I am happy you found this recipe & tried it 🙂

  227. Stephanie Fox says:

    4 stars
    your recipe for enchilada was very good. I had trouble with my corn tortillas cracking and breaking when I rolled the Enchiladas. Do you have any suggestions? Thank you so much FOR SHARING YOUR RECIPE

    1. Kristyn Merkley says:

      I am glad you liked them! Sometimes, they do, but you could flash fry them or even stick them in the microwave for a few seconds. Hope that helps!

  228. Sandra Mitchell says:

    2 stars
    How much cheese? Where do you indicate how much. CHicken Broth?

    1. Kristyn Merkley says:

      2 cups chicken broth & I don’t have an amount for the cheese. I probably use 1-2 cups total. Really, there is no wrong amount. If you like cheese, add what you like.

  229. Heather1 says:

    2 stars
    The prod caMe out fine, it’s the taste (maybe i’m used to the sto brand, Amy’s cheese enchilada). It was dry too. The corn tortillas Weren’t all that, but perhaps it was a brand thing. Wish I could po a picture, looks great!

    1. Kristyn Merkley says:

      Thank you for giving it a try 🙂

  230. Vince says:

    5 stars
    These came out great! Best enchiladas ever!

    1. Kristyn Merkley says:

      Glad you think so 🙂 Thank you!

  231. A DALTON says:

    5 stars
    My husband says that these enchiladas tastes like the ones his grandma makes! Finally a wonderful recipe!

    1. Kristyn Merkley says:

      Yay!! That makes me so happy! Please, tell him thank you!

  232. Janette says:

    5 stars
    I used tapioca flour instead of flour, which saved about 11 minutes off the time needed to thicken the sauce. Because it thickened so thoroughly, I will probably add a little more broth next time to have extra to pour.
    This sauce….ohhhh this sauce!!! I’m going to think of a million and one ways to use this sauce ❤️
    MY 7 year old daughter and I had a great time making this together

    1. Kristyn Merkley says:

      Awe, thank you so much for sharing that! Glad you liked it. There are so many recipes you can use this for 😉 Thanks for sharing what you did.

  233. Shenaz Hamilton says:

    5 stars
    The whole family loved these enchiladas! I will be trying all of your recipes!

    1. Kristyn Merkley says:

      Awe, I hope you like all the ones you do try 🙂 Thank you so much!

  234. colleen says:

    5 stars
    Hello! My friends fav fooD is cheese enchIladas and with all restaurants closed im going to make them! Im confused after reading the comments. People are talking about tomato sauce and chili puree. I dont see these listed Under ingredients or in the directIons. Can you pleasee cLarify.

    Thanks very excited

    1. colleen says:

      Nvm i was looking at oLd comments till i sent this comment then it bought me to new comments where i see the recipe changed! Thank you!

  235. Darlene says:

    5 stars
    Very yummy sauce! I added a 1/2 tsp onion powder as well. thickened perfectly. this is a keeper!

    1. Kristyn Merkley says:

      Glad it’s a keeper 🙂 That sounds perfect! Thank you!

  236. Lyssa Evans says:

    5 stars
    ABSOLUTELY
    delicious and super easy!!!

    1. Kristyn Merkley says:

      So glad you think so 🙂 Thank you for letting me know!

  237. Barb says:

    5 stars
    Your recipe is perfect. However i had trouble rolling the tortillas without breaking.
    They didnt look pretty like yours. Have any hints?

    1. Kristyn Merkley says:

      I just dip them for a few seconds, so they don’t get too coated. Unfortunately, they do break sometimes. And, I don’t roll too tight. Hope those help!

  238. Kristin says:

    I FEEL WEIRD ASKING THIS, BUT THE RECIPE MENTIONS CHILI PUREE AND SEVERAL COMMENTS MENTION TOMATO SAUCE. HOWEVER, ON THE RECIPE CARD, NEITHER THE INGREDIENT LIST OR INSTRUCTIONS MAKE ANY MENTION OF THIS. CAN SOMEONE HELP ME FIGURE THIS OUT? IT SEEMS TO BE OBVIOUS TO OTHERS. HA!

    1. Kristyn Merkley says:

      The chile puree is what’s made from the ingredients & there is no tomato sauce in this recipe. It’s an updated recipe, so tomato sauce was once used, but not in this recipe. These are my favorite, I hope you give them a try & like them!

  239. Lois papka says:

    When i dipped the corn toRtillas in the sauce they fell a part. Should i haVe cooled the sauce first. It Was a mess.

    1. Kristyn Merkley says:

      Oh, no..I’m sorry. Don’t leave them long in the sauce, just enough to dip. Not saying you did that, but that’s my tip. I don’t let it really cool. It is still pretty warm when I do it.

  240. Anna engstrom says:

    5 stars
    Amazing!! We added sliced olives, cilantro, and green onion to the shredded cheese blend. This dish was So incredibly yummy!!

    1. Kristyn Merkley says:

      Great additions!! I am happy you liked it! Thank you for sharing what you did!

  241. Alicia says:

    Would love to make this tonight – how much tomato sauce? I see it mentioned but dont see it listed in The ingredients… thanks!

    1. Kristyn Merkley says:

      Sorry to get back to you too late. There is no tomato sauce in this recipe. The chili powder gives it the red color 🙂

  242. Gene says:

    5 stars
    THese enchiladas were as good as my mom’s. ??

    1. Kristyn Merkley says:

      Oh, that makes me so happy to hear! Thank you so much for saying that!

  243. Tabitha Tichenor-Turner says:

    5 stars
    These enchiladas are aMazing! My family loves them. I was asked to make them again before the leftovers were Even gone. Thank you, krIstyn!

    1. Kristyn Merkley says:

      I love hearing that! I am so glad they were a hit! Thank you for sharing that!

  244. IFortuna says:

    I admire you for your recipes which are more authentic than many on the internet. However, garlic is a new addition to Mexican food. It is now a cash crop in Mexico. Garlic is an Italian ingredient mostly. We are a old Mexican family and we never use garlic or tomato products in our food. The exception is salsa and pico de gallo and sometimes guacamole. YOur enchilada recipe is very good but different than ours. We use other ingredients not listed on your recipe but I applaud you for not using tomatoes which so many people new to Mexican food use. All in all your recipes are very good and I am sure they are and will be a success.

  245. Kelly J Clauss says:

    5 stars
    the … BEST BEST BEST … ever !!!!!!

    1. Kristyn Merkley says:

      I am so glad you think so!! It’s our favorite! Thank you for letting me know!

  246. Paula says:

    5 stars
    Seriously fantastic! I’ve been craving cheese enchiladas, and we have a mexican restaurant that we go to in town to get them. But after searching the web and running across this recipe, we decided to try them. Both my daughters decided to help make them. The recipe was not complicated, and They were delicious! The only comment I would make is that I didn’t have the recommended chili powder you use–instead I used McCormick’s. Is there a reason for the Gebhardt chili powder? Is it a milder brand?

    1. Kristyn Merkley says:

      Glad you found this recipe & tried them! Especially, that you liked them. No reason, we just like it 🙂

  247. Mona says:

    You have mentioned tomato cheese enchiladas . But i see no tomato sauce in it

    1. Kristyn Merkley says:

      No tomato sauce in this 🙂 This is an updated recipe, without it. Hope you try them!

  248. Phillis Green says:

    Many years ago i leaRned how to make a meat stuffing from a wonderful mexican friend. I have lOst the recipe. With your background do you have a mexican meat stuffing recIpe? I would lOve to make it again.
    Thank you.

    1. Kristyn Merkley says:

      I am so sorry, but I do not. Have you tried Pinterest?

  249. Lori says:

    5 stars
    Thank you so much for sharing this! It was seriously the easiest to make and even my pickiest eaters gobbled it up. The entire meaal was gone before I could even snap a picture and share on IG. This one will definitely be on repeat! ?

    1. Kristyn Merkley says:

      Yay!! I love hearing that!! Thank you for letting me know!

  250. Melissa Saucedo says:

    5 stars
    Easy and delicious! I just moved to georgia from texas and My family so needed this! Thank you!!!

  251. LIsa says:

    5 stars
    These enchiladas are on regular roTation at my house! My kids are the pickiest eaters But they love these enchiladas! And i love making the homemade sauce…its simple Enough for me (someone who is terrible at cooking!) and is so much yummier than the stuff ib the can!

    1. Kristyn Merkley says:

      Yes, homemade is so much better! Glad your picky eaters like it! Thank you!

  252. Tosha says:

    5 stars
    I made the (no tomato) recipe with the chili powder (even got Gebhardt that you recommended!) and my family loved it! We live in south Texas and this is spot on restaurant style cheese enchiladas with chili gravy. I had tortillas that were 1/2 corn and 1/2 flour and they were a little too soft for my liking, but my husband said he loved them kind of squishy. I would definitely stick to all corn tortillas next time if i’m cooking to my liking. Got the kids involved in making them-my 8 year old dipped the tortillas, my 5 year old did the cheese, and i did the rolling. Thanks for this recipe!

    1. Kristyn Merkley says:

      You are so welcome! I love that you got your kids involved. Yes, I prefer the corn too. Thank you so much!

  253. Carol says:

    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.

    1. Kristyn Merkley says:

      Thank you for trying them. I have not had that issue, so I am not sure what went wrong.

  254. diane lynn says:

    5 stars
    These were terrific and the Family loved them. Thanks for sharing your recipe!

    1. Kristyn Merkley says:

      You are so welcome! I am glad your family liked them! Thank you!

  255. Jenny says:

    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!

    1. Kristyn Merkley says:

      I love hearing that!! Thank you for trying them!!

  256. Katie says:

    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.

    1. Kristyn Merkley says:

      Thank you for sharing that! I love to hear when families, especially kids love the recipe!

  257. Shellee chambers says:

    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

    1. Kristyn Merkley says:

      Awe, thank you so much for sharing that!! It’s our favorite!

  258. Stacy Anna says:

    5 stars
    This is the best enchilada recipe i have ever made!! Truly AUTHENTIC!! My damily abso lived them as well

    1. Kristyn Merkley says:

      Thank you for saying that! They are our go-to! I am so glad you liked them!

  259. Mandy says:

    In description is says chile puree but recIpe says chili powder. Which is it?

    1. Lil'Luna Team says:

      Chili powder 🙂

  260. Michelle says:

    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?

    1. Kristyn Merkley says:

      You sure could! Yes, I would just use more pans or even an 11×17 too 🙂 Hope they are a hit!

  261. Kelsey says:

    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!

    1. Kristyn Merkley says:

      I am glad you found this recipe, too!! Thank you for sharing that! Tell your hubby I appreciate what he said!

  262. Traci Cabaltera says:

    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!

    1. Kristyn Merkley says:

      Glad to hear that! Adding chicken is a great idea!! Thank you for letting me know!

  263. Tanya says:

    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!

    1. Kristyn Merkley says:

      Glad to hear!! Thank you for trying them!!

  264. Deborah says:

    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!

    1. Kristyn Merkley says:

      Yay!! I love hearing that!! Thank you for trying it & for letting me know!

  265. Marsi says:

    5 stars
    Thank you for sharing!! This was easy and delicious!!! ❤

    1. Kristyn Merkley says:

      You are so welcome!! I am glad you liked them 🙂 Thank you!

  266. Christina says:

    5 stars
    This Was soooo good. I only had 2 tbsp of chili powder, I didn’t have garlic powder so I added sautéed 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

    1. Kristyn Merkley says:

      Sounds great!! I am so glad you liked it!! Thank you 🙂

  267. GRACE STEWART says:

    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!! 🙂

    Grace

    1. Kristyn Merkley says:

      Glad you liked it! Yes, as long as you leave the link. Thanks!

  268. Kristi MI Jansen says:

    5 stars
    So so good and super easy, came together perfectly. Thanks kristyn! xo

  269. Kristina Johnson says:

    First it says cool time is 40 min. Then in instructions it says 25 min???

    1. Kristyn Merkley says:

      Bake time is 20-25 minutes. Cool time is however long you’d like 🙂

  270. Debbi Robinson says:

    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.

    1. Kristyn Merkley says:

      That’s awesome! Glad you like them!

  271. Cathy James says:

    Loo delicious! CaN’t wait to try!

    1. Kristyn Merkley says:

      Sure hope you like them, as much as we do!

  272. Amy L Huntley says:

    5 stars
    Added this recipe to our favorites book! So delicious!

  273. Laura says:

    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.

    1. Kristyn Merkley says:

      Glad you found it! Thank you so much for sharing that!!

  274. Becca says:

    5 stars
    So delicious!! The sauce is amazing.

  275. Lori says:

    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.

    1. Kristyn Merkley says:

      That makes me so happy to hear!! Thank you so much for letting me know that 🙂

  276. Katheryn Fife says:

    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?

    1. lori says:

      the chili powder is what makes it look red…there is no tomato sauce or paste.

  277. Meghan says:

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

    1. Kristyn Merkley says:

      Yay!! That is what I love to hear! Thank you so much 🙂

  278. Hayley says:

    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!

    1. Kristyn Merkley says:

      Awe, thank you for saying that!! I am so glad you think so 🙂

  279. Donna Shree Cooper says:

    How do you make cheese enchiladas with no red sauce? My kids dont like it. Do I spray pan, I use flour tortillas and put cheese in middle and on top?

  280. Jocelyn says:

    5 stars
    We love any and all things Mexican. These enchiladas got two thumbs up around our dinner table!

  281. misty says:

    5 stars
    my family loves mexican food too! these are a must to add to my recipes. So yummy!

  282. Sabrina says:

    5 stars
    this would be so perfect for dinner tonight! So cheesy and delicious!

  283. Steph says:

    5 stars
    Hands down this is my husband’s favorite recipe and is the gold standard for everything else i make!

  284. lauren kelly says:

    5 stars
    These are my all time favorite! this is such a great recipe!

    1. Crissy says:

      4 stars
      This was delicious but I wish the recipe had instructions on how many corn tortillas and how much cheese to USe. The sauce was pretty salty, we had to add a bunch of water.

  285. Rachael Yerkes says:

    5 stars
    obsessed with these delicious enchiladas!

  286. Marie says:

    5 stars
    These are so tasty!

  287. NAtasha says:

    These look like a delicious family friendly meal! Can’t wait to try it out on my kiddos

    1. Kristyn Merkley says:

      It really is! I hope they like it!

  288. Amy Locurto says:

    5 stars
    Love this for dinner. Simple and tasty!

  289. Toni says:

    5 stars
    This was a huge hit! Everyone in my family loves it!

  290. Erin says:

    5 stars
    This is the kind of dinner we absolutely love!

  291. Rachael Yerkes says:

    5 stars
    We love enchiladas at this house! These are great!

  292. Joy says:

    5 stars
    This has become a family go-to! They are incredibly easy to make & always a hit!

  293. Kristi says:

    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.

  294. Jo smith says:

    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.

    1. Kristyn Merkley says:

      No tomato sauce in this recipe 🙂 The chili powder gives it the color.

  295. Kate says:

    Can I use this sauce for chicken enchiladas as well?

    1. Kristyn Merkley says:

      You sure could 🙂

  296. Kathy says:

    Hi, Looks delicious, how many enchiladas does it make?

    1. Kristyn Merkley says:

      You could get a dozen 🙂

  297. Olivia says:

    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.

  298. Monick says:

    5 stars
    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

  299. Jennifer says:

    5 stars
    Made this recipe last night And they were a big hit! Thank you for sharing 🙂

    1. Kristyn Merkley says:

      You are so welcome!! Thank you for letting me know 🙂

  300. tracey mckee says:

    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!

    1. Kristyn Merkley says:

      No tomato sauce. The chili powder gives it the red color 🙂 They are delish!

  301. John says:

    What about the tomatoe sauce?

    1. Kristyn Merkley says:

      No, tomato sauce in this recipe 😉

  302. Kara B Mabele says:

    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?

    1. Kara B Mabele says:

      Sorry I could not tell my caps lock was on! I was not trying to yell lol!

    2. monick says:

      Hi Kara, We love the chili purEe recipe. If you get the info can you pLease Email to me @ [email protected] Thank you

  303. G. Lock says:

    OK, Where’s the tomato sauce??

    1. Kristyn Merkley says:

      No tomato sauce in this recipe 🙂

  304. Rachel says:

    Could i sub vegetable broth for chicken brOth?

    1. Kristyn Merkley says:

      I haven’t tried, but you sure could 🙂

  305. Olivia says:

    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.

  306. Maggie Unzueta says:

    5 stars
    This looks insanely, incredibly good. Yummy!

    1. Kristyn Merkley says:

      They are our favorite!! Hope you try them! Thank you!

  307. Heather Ray says:

    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.

    1. Kristyn Merkley says:

      Thanks for sharing that!! I am glad your kids like it 🙂 That makes me happy to hear!

  308. Gayle says:

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

  309. Saundra tate says:

    5 stars
    Do you have a good fajitas seasoning mix?

    1. Kristyn Merkley says:

      I do not have a homemade version. I have a taco seasoning though…https://lilluna.com/taco-seasoning/. I would look on Pinterest if you really want a homemade fajita seasoning.

  310. Shauna Guymon says:

    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.

    1. Kristyn Merkley says:

      Thank you so much for sharing that!!

  311. Markie says:

    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!

    1. Kristyn Merkley says:

      I added it 😉 It is 1/2 tsp cumin. Thanks for catching that!

  312. Diane says:

    What happened to the tomato sauce in the new recipe?

    1. Kristyn Merkley says:

      I just don’t need it. All the ingredients together make a delicious new sauce 🙂

  313. Carolyn Nwaosu says:

    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.

    1. Kristyn Merkley says:

      A little. The new version makes the best sauce! I like it without, better 🙂

  314. Cheryl says:

    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.

    1. Kristyn Merkley says:

      It is different, but I promise it is so good!! All the spices combined give it its color 🙂 I hope you will try it!

  315. Sandra says:

    Has anyone tried this with canned broth?

    1. Kristyn Merkley says:

      Yes, chicken broth 🙂

      1. Sandra says:

        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.

      2. Kristyn Merkley says:

        You are so welcome!! Let me know what you think 🙂

  316. fernie says:

    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. Kristyn Merkley says:

      I would freeze them before baking it, then bake as follows. I hope that helps! 🙂

  317. Amy says:

    I am so excited to try this! Thank you so much for sharing!

    1. Kristyn Merkley says:

      You are welcome!! I hope you like them as much as we do!

  318. Angie says:

    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

  319. Liz says:

    5 stars
    Could you use beef broth instead of chicken broth?

    1. Kristyn Merkley says:

      I’m sure you could. I haven’t tried that, but usually when one doesn’t have one, they use the other & it turns out 🙂

  320. Shana Shropshire says:

    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.

    1. Kristyn Merkley says:

      That makes me so happy to hear!! Adding chicken is a great idea! Thank you so much for letting me know!

  321. Molly says:

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

    1. Kristyn Merkley says:

      So, glad to hear!! Thank you so much for trying them & letting me know 🙂

  322. Martha Reneau says:

    Looks and sounds wonderful. I love Mexican food. Thanks for sharing.

    1. Kristyn Merkley says:

      Thank you! We do too!! Let me know what you think, if you try them!

  323. Stacy Brunell says:

    Is it really correct that there isn’t any tomato sauce or tomato anythingin the new recipe?

    1. Kristyn Merkley says:

      That is correct 🙂 It really is the best sauce, I hope you will give it a try! I’d love to know what you think 🙂

  324. Deb says:

    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

    1. Kristyn Merkley says:

      Thanks for sharing 🙂

  325. Kristy says:

    Could you use flour tortillas instead of corn? Would that change the flavor too much?

    1. Kristyn Merkley says:

      That would for sure change the flavor. I personally haven’t tried these with flour, but you could try? One way to find out 🙂

  326. Cheryl Niceley says:

    5 stars
    You are my hero! These were the best enchiladas ever! I made it just as your recipe indicated – the upper recipe without the chile purée. 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!

    1. Kristyn Merkley says:

      Oh, that makes me so happy to hear!! Those with the rice are a favorite around here! Thanks so much for sharing!

  327. Jessica says:

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

    1. Jessica says:

      5 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!

      1. Kristyn Merkley says:

        Awe! I am so happy to hear that!! Thank you so much for sharing!!

    2. Kristyn Merkley says:

      The updated recipe, is seriously so good! That’s what I use 🙂 Hope you liked it!

  328. Joanne says:

    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.

    1. Lil' Luna says:

      If I liked onions, it would be great 🙂 You could totally add them. I don’t mind the flavor so much, so I add onion powder to recipes.

  329. Kelsey says:

    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 🙁

    1. Lil' Luna says:

      Yes, that is an updated version. No tomato sauce in it. They should be ok. Let me know how they turn out 🙂

  330. Gary H says:

    Exatly what is Chili Puree ? How can you make it yourself ?

    1. Lil' Luna says:

      It’s like a chili paste. I make it by doing steps 1 & 2 in the instructions for this recipe, but you can find a lot of recipes online. Hope that helps!

  331. Tamara says:

    No tomato sauce in the new recipe?

    1. Lil' Luna says:

      Nope, it’s a homemade sauce 🙂

  332. Laura says:

    Can you add ground beef? At what point in recipe would I add?

    1. Lil' Luna says:

      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!

  333. Pam says:

    My favorite food is Mexican. Do you have a recipe for the white cheese for dipping?

    1. Lil' Luna says:

      What exactly are you looking for? A dip or like queso? Or, something different?

  334. Leilahi says:

    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. Lil' Luna says:

      Thanks so much! I’ll have to try your way 🙂

  335. Char says:

    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.

    1. Lil' Luna says:

      What a great idea about the microwave! Thanks for sharing that! I’m glad you like this recipe and with the rice, it’s perfect!! Thanks again!

  336. Kynthia Rosgeal says:

    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.

    1. Lil' Luna says:

      Thank you so much for sharing that!!! You’re right, appearance is everything!

  337. Cherish says:

    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!!!!!

    1. Cherish says:

      Sorry about the typos! Lol I made these tonight!

    2. Lil' Luna says:

      LOL..you’re funny!! Thanks so much and thanks for letting me know!! Anyone make it 🙂

  338. IFortuna says:

    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. L Lopez says:

      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. ASeabury says:

      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. IFortuna says:

        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.?

      2. Kristyn Merkley says:

        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. 🙂

      3. Sfern005 says:

        5 stars
        The comments are very rude. I am Mexican and Salvadorean (not from Texas), and both families use tomato products. “I am Mexican, so I can speak with authority”. Please, you act like you are running something…Is that your excuse for having no class or life, and trolling someone’s recipe website, that you claim you don’t need? If you know so much, then cook YOUR recipes, and leave this nice lady alone. It is HER site, so she speaks with authority. Imagine having nothing better to do with your life than tell people how to cook, and label their recipes on their website, that you claim you don’t need LOL, pathetic.

  339. David says:

    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. Lil' Luna says:

      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. David says:

        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.

  340. Kathy says:

    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. Lil' Luna says:

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

  341. Mark says:

    HEB has Bueno Red Chile and Green Chile in the freezer section. Not sure if you have an HEB nearby.

    1. Lil' Luna says:

      I do..I love HEB!!! Thanks for the heads up!!

  342. Lauren says:

    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. Lil' Luna says:

      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. 😉

    2. Angie says:

      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.

    3. Jenna says:

      How Many Enchiladas Does This Make.

  343. Kelly says:

    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!!!

    1. Lil' Luna says:

      I’ll have to look at Albertson’s!! Thanks! SO glad you like the site. ;D

  344. Suzanne says:

    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.

  345. Alice says:

    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!

  346. gonzalez says:

    Can this meal be frozen?

  347. Courtney says:

    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.

  348. WANDA says:

    DO YOU HAVE A FRIED BEAN RECIPE? I WOULD
    LOVE IT? THEN I CAN MAKE A FULL MEXICAN DINNER.

  349. WANDA says:

    I WILL TRY ALL YOUR RECIPES. SOUND SO GOOD.

  350. WANDA says:

    I LOVE MEXICAN FOOD. COULD EAT IT EVERY DAY.
    I AM MAKING YOUR RED CHILI ENCHILADAS & RICE FOR DINNER.
    THANK YOU SO MUCH

  351. Virginia Callister says:

    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. Lil' Luna says:

      LOL! Too funny!! Using canned enchilada sauce is definitely easier but I have yet to find one I REALLY like. I have tried this recipe from Gimme Some Oven, and I think it’s pretty good if you can’t find the puree – http://www.gimmesomeoven.com/red-enchilada-sauce/ – Have you tried it before?

      1. anna says:

        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?

    2. Caren Moon says:

      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!

  352. Kim says:

    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. Lil' Luna says:

      LOVE hearing that, Kim. These enchiladas are my favorite!! Sounds like they’re a new favorite for you too. 🙂

      1. Liz says:

        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!!

  353. Margaret says:

    I can’t wait to try all your recipes. They look so yummy and real Mexican food.

  354. Brandi says:

    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?

    1. Lil' Luna says:

      Do you have any Hispanic Stores around where you are? If so, I would check there first. Wish I could be more help. 🙁

  355. Rachael says:

    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.

  356. Alyssa says:

    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.

  357. Nicole says:

    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. 🙂

    1. Lil' Luna says:

      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. :/

      1. Robin says:

        Where in the recipe does it call for Chile purée?

      2. Lil'Luna Team says:

        We have updated the recipe since this comment/response, so it no longer calls for chili puree. Just chili powder.

  358. Pam says:

    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. E B Ramirez says:

      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. Lil' Luna says:

        Hmmm, don’t think I’ve tried that kind of cheese just yet.

      2. E B Ramirez says:

        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.

      3. Pete says:

        You bake in oven to melt cheese , cook Onions in them

      4. Caren Moon says:

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

      1. Kristyn Merkley says:

        Yes or it could be a fiesta cheese. Really, you can’t go wrong with any cheddar blends for this recipe 🙂

  359. jody says:

    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!!

    1. Molly says:

      Utah sucks.

  360. Kimberly says:

    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.

    1. Kimberly says:

      Maybe I’ll add a 14 oz. can of tomato sauce instead of an 8 oz. can to cut the heat a little?

      1. Caity says:

        Wish I had read the comments about adding tomato sauce cause it’s really spicy….but then again, I’m a wimp

    2. jody says:

      What store did you find the chile puree?

      1. kim says:

        I live join Cali and found it in frozen foods at Albertson’s.

      2. Lil' Luna says:

        You can find it at my stores, but we get it at Walmart or at Fry’s/Kroger Foods. 🙂

      3. Jessica says:

        I searched my Wal-Mart in Utah and couldn’t find Chile Puree :(. Any tips as to where I can find it?

      4. Robin Brians says:

        5 stars
        I’m licking the pan. This enchilada sauce is amazing. Im so thankful you shared!

      5. Kristyn Merkley says:

        LOL…glad you like it! Thank you so much!

      6. Patsy says:

        5 stars
        Jody,
        You can use tomato paste instead of Puree. Good Luck!

  361. Dorothy @ Crazy for Crust says:

    I think I could live on Mexican food. I’m totally making these!

    1. Lil' Luna says:

      Let me know how you like them, Dorothy!! They are the best!! 😀

  362. Crystal says:

    Yummy!! I can’t wait to try these!! Thanks for the recipe 🙂

  363. Jeanne says:

    Hi !
    Just tried to click onto your Spanish Rice and Las Palmas chicken enchilada Recipes – no luck.

    1. Lynnette says:

      5 stars
      So good! No wonder this is a family favorite. They really are that good. My kids even loved them!

      1. Kristyn Merkley says:

        I love hearing that! Thank you for sharing that. Thank you for trying them!

    2. Julie says:

      Can i use flour tortillas?

      1. Lil'Luna Team says:

        You bet!

  364. Dezi A says:

    Wow, I had no idea making that red sauce could be done so easily. I am definitely trying it out. Thanks!!

  365. gina says:

    I dont see the recipe….

    1. Lil' Luna says:

      Just fixed it. Seems like when I prepare my posts in advance the recipe card disappears. :/

      1. Debbie R says:

        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.

      2. Kristyn Merkley says:

        It’s not in the new one 🙂 Hope you can see the recipe now.

      3. Robin says:

        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?

      4. Kristyn Merkley says:

        There isn’t tomato sauce in this new, updated recipe 🙂 It’s our favorite!! Let me know what you think! Thanks!

      5. Mike says:

        5 stars
        You list a can of enchilada sauce in the description but not in the In ingredients. How much enchilada sauce is used?

      6. Kristyn Merkley says:

        No enchilada sauce used in this recipe. This recipe makes the enchilada sauce. I mention using some in the past & list the recipe for this sauce to use on other recipes.

    2. Debbie Cox says:

      My sauce was too thick and was brown. My corn tortillas fell apart when I dipped them into the sauce. Not much sauce left over to drizzle so I just blobbed on what was left. Followed directions to a “t” so not sure what happened. I did not use Genhardt chili powder but the brand I already had. Wonder if that was the issue. They tasted good though!!!

      1. Kristyn Merkley says:

        I wish I knew. The color could have been because of the powder. Did you add enough liquid? Did the roux form?

      2. Lynne Dorr says:

        We followed the recipe to a t also and our sauce was brown as well. Pretty much nothing left to drizzle over the top either. Hope it tastes good. Cuz it sure doesn’t look good.

      3. Lil'Luna Team says:

        Hope it still tasted yummy! I haven’t had this happen so I’m not quite sure what went wrong?

  366. Lil' Luna says:

    I posted the old ingredients, which did have tomato sauce, but it has since been updated & no tomato sauce in the new recipe 🙂

  367. Doreen Ontiveros says:

    It’s not the tomato sauce that jacks up the carbs… it’s the tortilla. Did anyone actually read my comment?

  368. Lil'Luna Team says:

    Yes, we did read it! I think it may have looked like the tomato sauce comment/response given by us was in response to your original comment, but it actually was posted back in 2017. 🙂

    Sorry for any frustration. Thanks for your feedback and hopefully it’ll work out to give the recipe a try sometime.

  369. Michael Sollace says:

    Im diabetic and I just eat less? And so my insulin 20 minutes before eating. So 2 enchiladas hardly raises mine. But everyone’s different. And do not use flour tortilla. Or flour in this recipe. Corn starch is a slightly lower carb for thickener.Letting sauce simmer for a hour will thicken a sauce with smaller amount of cornstarch. Almond flour is a no carb option also for thickener.