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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.
In description is says chile puree but recIpe says chili powder. Which is it?
Chili powder 🙂
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?
You sure could! Yes, I would just use more pans or even an 11×17 too 🙂 Hope they are a hit!
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!
I am glad you found this recipe, too!! Thank you for sharing that! Tell your hubby I appreciate what he said!
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!
Glad to hear that! Adding chicken is a great idea!! Thank you for letting me know!
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!
Glad to hear!! Thank you for trying them!!
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!
Yay!! I love hearing that!! Thank you for trying it & for letting me know!
Thank you for sharing!! This was easy and delicious!!! ❤
You are so welcome!! I am glad you liked them 🙂 Thank you!
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
Sounds great!! I am so glad you liked it!! Thank you 🙂
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
Glad you liked it! Yes, as long as you leave the link. Thanks!
So so good and super easy, came together perfectly. Thanks kristyn! xo