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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.
When i dipped the corn toRtillas in the sauce they fell a part. Should i haVe cooled the sauce first. It Was a mess.
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.
Amazing!! We added sliced olives, cilantro, and green onion to the shredded cheese blend. This dish was So incredibly yummy!!
Great additions!! I am happy you liked it! Thank you for sharing what you did!
Would love to make this tonight – how much tomato sauce? I see it mentioned but dont see it listed in The ingredients… thanks!
Sorry to get back to you too late. There is no tomato sauce in this recipe. The chili powder gives it the red color 🙂
THese enchiladas were as good as my mom’s. ??
Oh, that makes me so happy to hear! Thank you so much for saying that!
These enchiladas are aMazing! My family loves them. I was asked to make them again before the leftovers were Even gone. Thank you, krIstyn!
I love hearing that! I am so glad they were a hit! Thank you for sharing that!
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.
the … BEST BEST BEST … ever !!!!!!
I am so glad you think so!! It’s our favorite! Thank you for letting me know!
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?
Glad you found this recipe & tried them! Especially, that you liked them. No reason, we just like it 🙂
You have mentioned tomato cheese enchiladas . But i see no tomato sauce in it
No tomato sauce in this 🙂 This is an updated recipe, without it. Hope you try them!
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.
I am so sorry, but I do not. Have you tried Pinterest?