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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.
Can you clarify what you mean by “flash fry in the sauce”? Are you ONLY dipping the tortilla into the sauce? Or are you flash frying it in oil, then dipping it into the sauce? Thank you! I am really excited to try this recipe. We moved from Tucson to up north in AZ, and have yet to find really good Mexican food. =( Probably what we miss most about Tucson.
DO YOU HAVE A FRIED BEAN RECIPE? I WOULD
LOVE IT? THEN I CAN MAKE A FULL MEXICAN DINNER.
I WILL TRY ALL YOUR RECIPES. SOUND SO GOOD.
I LOVE MEXICAN FOOD. COULD EAT IT EVERY DAY.
I AM MAKING YOUR RED CHILI ENCHILADAS & RICE FOR DINNER.
THANK YOU SO MUCH
This made me smile. Your famly’s mexican food recipes are so similar to what my family makes. I was reading your reader’s comments and actually was thinking about this while I was reading your chile recipe. There are lots of places around the country that mexican food items are not available. My grandparents have lived back east and found it is even hard to find good tortillas in some places. Obviously, Arizona and Texas are no such places. If I might suggest to your readers who don’t have access to the chile puree’, they could sub a canned red chile enchilada sauce from the grocery store. I like Macayo’s and Las Palmas okay. It’s not as tasty as sauce from scratch but its an alternative. It is also an alternative if you want to speed up the process a bit. Just heat the canned sauce on low in a sauce pan and use the same process as you do of flash frying the tortilla then dipping it immediately in the chile and then to the baking pan. I personally spent too much time as a teen flash frying for enchiladas and frying taco’s and taco shells that I almost never make enchiladas. Too much time and energy for me, and my dang kids don’t even like them. Hah.
LOL! Too funny!! Using canned enchilada sauce is definitely easier but I have yet to find one I REALLY like. I have tried this recipe from Gimme Some Oven, and I think it’s pretty good if you can’t find the puree – http://www.gimmesomeoven.com/red-enchilada-sauce/ – Have you tried it before?
Hi Lil’ Luna,
I have personally made the recipe from Gimme Some Oven, but I found it was a little smokier than I would have wanted. It tasted like more of a New Mexico kind of thing than Tex-mex, if that makes any sense. Any tips for making it more savory and less smoky? Do you think adding some canned tomato sauce or tomato paste would help?
That is Definitely not true about Arizona, We are actually Very Very know for Mexican food here, Great authentic Mexican food, Just as New York is known for Italian food. I don’t know if you have food city in your town but that is where I find alot of my seasonings & sauces I need for Mine, even at walmart. But do agree with you if you can’t find the items you need for the sause I say Macayo’s red enchilada sauce is the best out of all of them, it doesn’t have that Very Dark Color & Very Strong over powerung kinda burn flavor that others do, like for instance the Las Palmas red enchilada sauce does. I will only use that one for my chilaquiles. Just because of the different flavor it needs to be. I am White but make all kinds of Mexican food was taught by first loves mom, & Most of my friends are Mexican & have tough me alot, others I just did on my own, Such as my awesome homemade “Very Soft” Tortillas , Homemade Green Chile for burritos, Red Chile Beef, Or Green Chile Chicken Enchaladas. Spanish rice. List can go on & on, On food I cook. But you can also look up recipes for some good ways to make red Enchalada sause. Like doing from scratch with blending red chile’s in blender, Good Luck & i hope you have fun in your kitchen learning these great Mexican food dishes. Have a Great Day!
I have made these three times and they are better than anything I have ever
Had/made. I use to use canned sauce and could never find one that seemed
To spicy to me. This recipe is just right and it is the only way I make them anymore.
LOVE hearing that, Kim. These enchiladas are my favorite!! Sounds like they’re a new favorite for you too. 🙂
Would the chili puree be anything like the chili brick that is sold in the deli section? That’s all I could find. Thank you. I can’t wait to try this recipe!!
I can’t wait to try all your recipes. They look so yummy and real Mexican food.
I have been looking everywhere for the Chili Puree! I cannot find it! I even asked the employees. I saw you mentioned walmart, but I was there today and had no luck. Any suggestions on a substitution?
Do you have any Hispanic Stores around where you are? If so, I would check there first. Wish I could be more help. 🙁
What can I substitute chile puree with because I can’t find it anywhere. I asked workers at the store and non of them have heard of it.
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