We’ve made cheese enchiladas for decades, and over the years have perfected them to become a no-fail family favorite.
This recipe was first handed down from our great-grandma Bean Burro down to my grandma, then to my mom, and now to us! We’ve simplified it a bit over the years, but the result is still delicious and authentic.
We make these ALL of the time for our families and friends since it’s a top “Luna recipe request” – and we think it will be the same for your family. It’s simple, cheesy, easy to freeze and great to make for a crowd.
Serve these easy cheese enchiladas up with Pinto Beans, Spanish Rice, or maybe even some Beef Empanadas!
Why we think you’ll love it:
- 10 minutes of prep. Even making a homemade enchilada sauce, this recipe comes together quickly and is a no-fail!
- Authentic flavors. The flavors, spices, and cheese make these enchiladas to die for and ideal for any Mexican meal.
- Perfect for parties. Whether it’s for Christmas or a fiesta, these enchiladas (along with our Chicken Enchiladas) are the star on the menu.
Cheese Enchiladas Ingredients
- Vegetable oil (2 tablespoons): Fat for the roux that becomes your silky enchilada sauce. Canola oil also works.
- All-purpose flour (¼ cup): Thickens the chili gravy so it coats tortillas beautifully.
- Gebhardt chili powder (2-3 tablespoons): Signature Tex-Mex flavor and deep red color for classic sauce.
- Garlic powder (½ teaspoon): Savory backbone in the sauce.
- Garlic salt with parsley flakes, or salt (½ teaspoon): Fast, even seasoning that brightens every bite.
- Dried oregano (¼ teaspoon): Earthy, herbal note that rounds out the chili spice.
- Ground cumin (½ teaspoon): Warm depth that makes the sauce taste restaurant worthy.
- Full-sodium chicken broth (2 cups): Savory liquid that loosens the roux into a smooth, pourable sauce.
- Corn tortillas, 6 inch (9): Classic texture and flavor that soak up sauce and stay tender. We usually roll about between 9-12 enchiladas.
- Mexican blend cheese, divided (4 cups): Melts creamy inside the rolls and finishes bubbly on top. Mexican blend usually consists of Monterrey Jack cheese and Cheddar, but other great cheeses include: Colby Jack, and any other cheeses that melt easily such as Asadero and Oaxaca (also known as quesadilla cheese).
- optional toppings – sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers, Pico de Gallo, Homemade Salsa, Guacamole, Avocado Cream Sauce, sour cream, cotija cheese, queso fresco, or cilantro
How to Make Cheese Enchiladas
SAUCE. Add 2 tablespoons oil to a pot and heat on medium. Pour in 4 tablespoons flour and create a roux by whisking for 1-2 minutes.
- Add 3 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon oregano and mix until clumpy. see our homemade red enchilada sauce for more tips.
- Pour in 2 cups chicken broth, whisking the entire time and until there are no more clumps. Heat for about 15 minutes or until sauce is thickened.
ASSEMBLE. Place the 11×7-inch baking pan close to the pot of sauce, along with a bowl of shredded cheese, and the tortillas. Dip a tortilla into the sauce until soft and put into the greased dish.
- Add ¼ cup cheese roll up and push to the end of the 9×13-inch baking dish with the seam side down.
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) in the oven at 350°F for 20-25 minutes.
Kristyn’s Recipe Tips
- CHILI POWDER. We only use Gebhardt and believe it makes a difference. The flavor is unmatched, and some powders are more brown and make the enchiladas look very dark and not as red. Trust us – you’ll love Gebhardt too.
- ROLLING. For easy rolling with no cracking, we highly recommend wrapping your corn tortillas in a damp paper towel and microwaving for 30-60 seconds. They should be able to roll very easily.
- ROUX. Cook the roux 1 to 2 minutes before adding spices so the sauce tastes toasty, not floury.
- SAUCE. Whisk broth in gradually and simmer low until lightly thick, this gives a glossy, clingy sauce.
- TORTILLA TIP. Dip each tortilla in hot sauce right before filling so it rolls soft without cracking.
Cheese Enchiladas Recipe
Video
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup all-purpose flour
- 2-3 tablespoons Gebhardt chili powder
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt with parsley flakes, or salt
- ¼ teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 cups full-sodium chicken broth
- 9 (6-inch) corn tortillas,
- 4 cups Mexican blend cheese, divided
Instructions
- Heat oil in a large pot over medium heat. Add flour and cook, whisking together, for 1-2 minutes.
- Add chili powder, garlic powder, garlic salt, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until there are no more clumps. Reduce heat to low and cook for 15-20 minutes, or until thickened.
- Preheat the oven to 350 degrees F. Grease a 7×11 inch (or 9×13 inch) baking dish and set aside.
- After the sauce has thickened dip each tortilla in the sauce until soft and immediately put it into the prepared dish. Add ⅓ cup cheese and any meat you wish to add to the tortilla, roll it up and push it to the end of the pan.
- Repeat with all the tortillas until your pan is full. Pour remaining sauce over the tortillas. Sprinkle the top with remaining 1 cup of cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You can add 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).
Assemble the enchiladas, cover the pan with plastic, and refrigerate for 24 hours. Wrap the pan again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking.
Store leftovers in an airtight container(s) in the refrigerator for up to 3 days, or in the freezer for 2-3 months.
Complete The Meal
Sides
Homemade Spanish Rice Recipe
45 mins
Mexican Street Corn Recipe
13 mins
Mexican Cornbread
50 mins
Canned Refried Beans
10 mins
Desserts
Chocolate Tres Leches Cake
4 hrs 45 mins
Easy Flan Recipe
9 hrs 10 mins
Cheesecake Chimichanga
30 mins
Carmelitas
45 mins
More Enchilada Recipes
Collections
This recipe was first shared February 2013.
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!