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Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
Serve these enchiladas with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas to make an entire tasty meal that is sure to be a family fav!!
The Best Cheese Enchiladas
We’ve made cheese enchiladas my decades, and they are INCREDIBLE!!
I am so grateful for my Hispanic heritage and am so happy to have been surrounded by amazing cooks my whole life. This recipe was first handed down from my great-grandma Bean Burro down to my grandma, then to my mom and now to me.
We love these cheese enchiladas for so many reasons:
- 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!
- 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!!
- 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
Flash frying your tortillas in some oil for a few seconds on each side before dipping them or warming them in the microwave or in a pan for just a few seconds can also help them stay together better when you roll them up.
REcipe tips
A handful of toppings can really take this dish from great to AMAZING! Here are some of our favorite toppings to use:
- Fresh vegetables: sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers
- Salsas: Pico de Gallo, Homemade Salsa
- Dairy and cheese: sour cream, cotija cheese, queso fresco
Can I add meat to cheese 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).
Storing
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.
For More Enchilada Recipes:
Cheese Enchilada
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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! ?
Yay!! I love hearing that!! Thank you for letting me know!
Easy and delicious! I just moved to georgia from texas and My family so needed this! Thank you!!!
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!
Yes, homemade is so much better! Glad your picky eaters like it! Thank you!
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!
You are so welcome! I love that you got your kids involved. Yes, I prefer the corn too. Thank you so much!
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.
Thank you for trying them. I have not had that issue, so I am not sure what went wrong.
These were terrific and the Family loved them. Thanks for sharing your recipe!
You are so welcome! I am glad your family liked them! Thank you!
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!
I love hearing that!! Thank you for trying them!!
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.
Thank you for sharing that! I love to hear when families, especially kids love the recipe!
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
Awe, thank you so much for sharing that!! It’s our favorite!
This is the best enchilada recipe i have ever made!! Truly AUTHENTIC!! My damily abso lived them as well
Thank you for saying that! They are our go-to! I am so glad you liked them!