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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.
I’ll give you five assuming that it taste good it’s still in the oven the tortillas completely fell apart when they were dipped into the red sauce within seconds, big mess I’ll get back to you after I’ve eaten them
Let me know how they turned out. I’d love to hear!
Your nutritional information does not include the tortillas or cheese. Very misleading!
I’m so sorry about that! I will definitely work on trying to rectify the nutritional information as soon as possible. Thanks so much for bringing it to my attention.
Made these and threw some al pastor pork in as well. Delicious. Whynis it so hard to find an enchilada recipe that uses corn tortillas? Isn’t that how they’re supposed to be made?
Adding pork to these sounds yummy! I think that lots of people like flour tortillas, so they switch it for flour. But any enchilada recipe that calls for flour tortillas can be substituted for corn tortillas if that’s your preference. We like both over here!
What kinda terrible recipe is telling you how to basically assemble stuff? No measurements, no ingredients. What a waste of time. These must all be fake reviews.
Hi Seth! It sounds like you may not have made it to the recipe card on this post. At the top of the page, you can click on “Jump to Recipe” and it will take you straight to all of the measurements, ingredients, etc. Or you can just scroll through the post and find it as well. It’s all there. 🙂
Best recipe ever! Best homemade enchilada sauce too! Boyfriend absolutely loves and asks for this often!! 😃😃😃. Thank you Thank you Thank you!!
Yay! You’re so very welcome. I’m glad that these are a hit!
Just want to say this is an outstanding recipe! Directions clear and easy. Sauce is perfect. Was a little concerned that it was going to be too spicy. I made it the night before and then heated and assembled the enchiladas the next morning. Sauce had mellowed overnight and does indeed taste like the ones I’ve had in Arizona and California. Having moved to the east coast I’ve had to make my own as I’m very partial to the Sonoran style of cooking and miss my Mexican food. Definitely get the chili powder that’s recommended. I had to buy it online. This recipe is a winner!
Thank you so much!! I’m so happy to hear that you loved the enchiladas!
I just made these today and my husband loved them. It is soo goood!!! 10/10
Yay!! So happy to hear it was a hit with your husband. Thanks for giving them a try!
Made two batches for a four family party we attended and the enchiladas were a real hit. I made two batches. One batch I made as written but added one tablespoon sugar. The second batch as written with the addition of two teaspoons of adobo chipoltle sauce and one tablespoon sugar. Both were delicious. I made the tortillas using the Maseca masa harina recipe, used the four “Mexican Cheese” blend, and added diced green chilies from a can. Also, sprinkled Fresco Crumbling Cheese over the enchiladas before serving. Anyway, thanks for the recipe, the best enchiladas this hombre has ever made.
All the additions sound delicious! 🙂 I’m so glad that these were a hit! Thanks for sharing!!
I made these! Everyone LOVED THEM!
Oh I’m so glad the enchiladas were a hit! Thanks for sharing!
Thanks you! This is such an easy recipe. I found heating the tortillas in a damp towel In the microwave keeps them from falling about. I love that I can make them ahead of time. We love them! I can’t believe I can make such good enchiladas.
Yes, the damp towel in the microwave is an awesome trick! I’m so glad to hear you enjoy the enchiladas!