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These Red Cheese Enchiladas are an old family favorite recipe that is authentic and simply delicious!! They are cheesy, saucy, and loved by all.
The Best Cheese Enchiladas
We’ve made cheese enchiladas for decades, and they are INCREDIBLE!!
With our Hispanic heritage we have been surrounded by amazing cooks our whole lives. This recipe was first handed down from our great-grandma Bean Burro down to my grandma, then to my mom and now to us.
Minor tweaks have been made over the years, but we are confident they are even better than the restaurants and are perfect served with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas.
Why we love them:
- Simple. Even making a homemade enchilada sauce, this recipe comes together quick and is no-fail!
- Delicious. The flavors and spices and cheese make these enchiladas to die-for and perfect for any Mexican meal.
- Perfect for parties. Whether it’s for Christmas or fiesta, these enchiladas (along with our Chicken Enchiladas) are the star on the menu.
Ingredients
- vegetable oil
- all-purpose flour
- Gebhardt Chili Powder – our favorite chili powder (but any brand works)
- garlic powder
- oregano
- salt
- cumin
- chicken broth
- Corn Tortillas
- Mexican Blend Cheese – “Mexican blend cheese”, is what is typically used in restaurant enchiladas. It is a blend of cheeses usually consisting of Monterrey Jack, Cheddar or Colby Jack, and cheeses that melt easily such as asadero and oaxaca (also known as quesadilla cheese).
How to Make Cheese Enchiladas
- BEGIN SAUCE. To make these enchiladas, you have to begin with the enchilada sauce. This is made by adding oil to the pot and heating on Medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.
- SPICES. Add chili powder, garlic powder, cumin and oregano and mix until clumpy.
- BROTH. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.
- ASSEMBLE. Get your pan close to your sauce, along with a bowl of shredded cheese, and your tortillas. Dip each tortilla into the sauce until soft and put into the greased dish.
- FILL + ROLL. Add 1/4 cup cheese and roll up and push to the end of the pan.
- BAKE. Continue doing this with your tortillas until your pan is full. From there, you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese, then bake (uncovered) at 350 for 20-25 minutes.
PRO TIP: Easy Rolling
Our favorite way to make sure tortillas roll up easily is by wrapping the corn tortillas in a damp paper towel and microwaving for about 30 seconds. You can also flash fry them in oil for a few seconds on each side before dipping them in the sauce. Either method makes for easy rolling.
Cheese Enchiladas
Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
Ingredients
- 2 tbsp vegetable oil
- 4 tbsp all-purpose flour
- 3 tbsp Gebhardt Chili Powder
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/2 tsp cumin
- 2 cups chicken broth
- Corn Tortillas
- Mexican Blend Cheese
Instructions
- Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
- Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time and until there are no more clumps. Heat for 15 minutes or until thickened.
- After you have made your sauce, you will want to dip your corn tortillas in the sauce until they are soft and immediately put it into a greased 11×7 pan.
- From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
- Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. (You can also prepare this in advance and refrigerate until ready to cook).
- Bake at 350 for 20-25 minutes.
Video
Notes
MAKE AHEAD OF TIME. These can made ahead of time, covered and refrigerated for 24 hours in advance.
STORE in an airtight container in the refrigerator for up to 3 days.
FREEZE by making a disposable tray, covering tightly with foil and placing in a freezer bag for up to 3 months.
Nutrition
Calories: 64kcal, Carbohydrates: 4g, Fat: 4g, Sodium: 480mg, Potassium: 62mg, Vitamin C: 5.4mg, Calcium: 5mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
What are the best toppings for cheese enchiladas?
- Fresh vegetables: sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers
- Salsas: Pico de Gallo, Homemade Salsa, Guacamole, Avocado Cream Sauce
- Dairy and cheese: sour cream, cotija cheese, queso fresco
Can I add meat to these enchiladas?
- Yes, 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).
Can cheese enchiladas be made ahead of time?
- These can made ahead of time, covered and refrigerated for 24 hours in advance.
How to store cheese enchiladas?
- STORE in an airtight container in the refrigerator for up to 3 days.
- FREEZE by making a disposable tray, covering tightly with foil and placing in a freezer bag for up to 3 months.
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. 🙂
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. :/
Where in the recipe does it call for Chile purée?
We have updated the recipe since this comment/response, so it no longer calls for chili puree. Just chili powder.
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!!
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.
Hmmm, don’t think I’ve tried that kind of cheese just yet.
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.
You bake in oven to melt cheese , cook Onions in them
That is what I use making mexican food, either Longhorn or the mild cheddar cheese, or sometimes the Mexican blend with Cheddar & monterey jack.
I don’t see where the question about the mexican cheese was ever answered besides someone mentioning longhorn cheese. Kraft carries a mexican blend containing Monterey jack, cheddar, asadero and queso quesadillas cheese. is this the cheese recommended? heres a link to the product:
https://www.kraftrecipes.com/brands/kraftcheese/product/00021000053667/kraft-mexican-style-four-finely-shredded-natural-cheese-16-oz-pouch
thank you for any guidance
Yes or it could be a fiesta cheese. Really, you can’t go wrong with any cheddar blends for this recipe 🙂
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!!
Utah sucks.
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.
Maybe I’ll add a 14 oz. can of tomato sauce instead of an 8 oz. can to cut the heat a little?
Wish I had read the comments about adding tomato sauce cause it’s really spicy….but then again, I’m a wimp
What store did you find the chile puree?
I live join Cali and found it in frozen foods at Albertson’s.
You can find it at my stores, but we get it at Walmart or at Fry’s/Kroger Foods. 🙂
I searched my Wal-Mart in Utah and couldn’t find Chile Puree :(. Any tips as to where I can find it?
I’m licking the pan. This enchilada sauce is amazing. Im so thankful you shared!
LOL…glad you like it! Thank you so much!
Jody,
You can use tomato paste instead of Puree. Good Luck!
I think I could live on Mexican food. I’m totally making these!
Let me know how you like them, Dorothy!! They are the best!! 😀
Yummy!! I can’t wait to try these!! Thanks for the recipe 🙂
Hi !
Just tried to click onto your Spanish Rice and Las Palmas chicken enchilada Recipes – no luck.
So good! No wonder this is a family favorite. They really are that good. My kids even loved them!
I love hearing that! Thank you for sharing that. Thank you for trying them!
Can i use flour tortillas?
You bet!
Wow, I had no idea making that red sauce could be done so easily. I am definitely trying it out. Thanks!!
I dont see the recipe….
Just fixed it. Seems like when I prepare my posts in advance the recipe card disappears. :/
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.
It’s not in the new one 🙂 Hope you can see the recipe now.
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?
There isn’t tomato sauce in this new, updated recipe 🙂 It’s our favorite!! Let me know what you think! Thanks!
You list a can of enchilada sauce in the description but not in the In ingredients. How much enchilada sauce is used?
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.
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!!!
I wish I knew. The color could have been because of the powder. Did you add enough liquid? Did the roux form?
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.
Hope it still tasted yummy! I haven’t had this happen so I’m not quite sure what went wrong?