This post may contain affiliate links. Please read our disclosure policy.
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.
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!
Thank you for giving it a try 🙂
These came out great! Best enchiladas ever!
Glad you think so 🙂 Thank you!
My husband says that these enchiladas tastes like the ones his grandma makes! Finally a wonderful recipe!
Yay!! That makes me so happy! Please, tell him thank you!
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
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.
The whole family loved these enchiladas! I will be trying all of your recipes!
Awe, I hope you like all the ones you do try 🙂 Thank you so much!
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
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!
Very yummy sauce! I added a 1/2 tsp onion powder as well. thickened perfectly. this is a keeper!
Glad it’s a keeper 🙂 That sounds perfect! Thank you!
ABSOLUTELY
delicious and super easy!!!
So glad you think so 🙂 Thank you for letting me know!
Your recipe is perfect. However i had trouble rolling the tortillas without breaking.
They didnt look pretty like yours. Have any hints?
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!
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!
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!