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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!!

Red Cheese Enchiladas in a glass baking dish

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.
Homemade red enchilada sauce cooking in a skillet.

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

  1. 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.
  2. SPICES. Add chili powder, garlic powder, cumin and oregano and mix until clumpy.
  3. 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.
  4. 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.
  5. FILL + ROLL. Add 1/4 cup cheese and roll up and push to the end of the pan.
  6. 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.

Cheese enchiladas sprinkled with shredded cheese.

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).

Cheese enchiladas dished out onto white plate.

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.

Cheese enchilada recipe dished out onto white plate.

For More Enchilada Recipes:

4.96 from 754 votes

Cheese Enchilada

By: Lil’ Luna
Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
Servings: 6
Prep: 7 minutes
Cook: 40 minutes
Total: 47 minutes

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.

Additional Info

Course: Main Course
Cuisine: Mexican
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




654 Comments

  1. 4 stars
    Just tried this. it turned out great , except for one thing…the corn tortillas never softened and then fell apart. Ended up USING some flour tortillas I had. Still turned out GREAT imo.
    Read somewhere that corn tortillas should be boiled first…?

    1. I am sorry they did. I like to soften them in the microwave or I dip them in sauce for a second to soften them. Thanks for trying them!

  2. 5 stars
    WOW! Eating this now and its so delicious! 3 tbsp of chili powder seemed like a bit much for me ( so i deducted 1 tsp and they came out amazing!

    1. Glad you tried them! That’s what I love about cooking, you can adjust to your own liking! Thank you!

  3. 5 stars
    My son and I made these last night. The sauce was fantastic!! We used lots of cheese (cheddar and Mexican cheese). These were definitely authentic and as GOOD as, or better than, any restaurant cheese enchiladas! Thanks for the recipe!!

  4. 5 stars
    kristyn, these were sooooo good! I make your green chile chicken enchiladas all the time but hesitated to make these because I wasn’t sure about making the red enchilada sauce. But it was easy! and These cheese enchiladas are exactly like the restaurant ones that I have been craving and have been recipe searching for forever! happy dance!!!

  5. 5 stars
    The red sauce was delish on the enchiladas! my family loved the flavor of the cilantro lime ranch dressing!!! it was a great combo…def will be making this again!

  6. 5 stars
    This was so good! I was worried because the sauce had so many clumps. I could not get it smooth but once it was cooked you couldn’t tell and my family are it all!!!