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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.
Homemade red enchilada sauce cooking in a skillet.
  • 2 tablespoons vegetable oil – canola oil or olive oil
  • 4 tablespoons all-purpose flour
  • 3 tablespoons Gebhardt Chili Powder We prefer Gebhardt brand, but any brand of chili powder works.
  • ½ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 2 cups chicken broth – or chicken stock or vegetable broth
  • corn tortillas – We usually roll about 12 enchiladas
  • Mexican blend cheese – about 3-4 cups. 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
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  1. 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.
  2. 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.
  3. 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.
  • 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.
Cheese enchiladas dished out onto white plate.
4.96 from 760 votes

Cheese Enchiladas

By: Lil’ Luna
These authentic red cheese enchiladas are a family-favorite recipe—deliciously cheesy, saucy, and loved by all!
Servings: 8
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

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.

Video

Notes

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, or queso fresco.
Prep ahead. Assemble the enchiladas, cover the pan with plastic, and refrigerate for 24 hours, or 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 freeze for 2-3 months.
Chili Powder. Our favorite is Gebhardt chili powder, which can be found at most stores and on Amazon.
Make it Mild.  For a milder version of the sauce (this does have a nip), reduce the amount of chili powder to 2 tablespoons and/or add 1 (8-oucne) can tomato sauce in Step 2.

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.

Can I add meat?

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).

Prep ahead of time?

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.

How to store enchiladas?

Store leftovers in an airtight container(s) in the refrigerator for up to 3 days, or in the freezer for 2-3 months.

This recipe was first shared February 2013.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.96 from 760 votes (505 ratings without comment)

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673 Comments

  1. Dk says:

    This recipe does not call to flash fry the tortillas, so you end up with more of a casserole than anything. The enchiladas lose their shape, flatten, and get mushy or tear. Not how authentic enchiladas are done.

    1. Lil'Luna Team says:

      Thanks for the feedback! You could definitely flash fry the tortillas if you prefer it that way. It would be delicious!

  2. Lane J says:

    5 stars
    The best enchilada recipe I’ve ever made!

  3. Rachel Minazadeh says:

    Hi! Made this and it was so delicious. But the enchiladas melted into each other and we can’t figure out why? Anyone suggest anything?

    1. Leian says:

      Did you place the seam down toward the pans bottom after rolling them?

  4. Joe says:

    5 stars
    Hello, I love this! you made me into the best enchilada maker in the RV park! Tks Joe

    1. Lil'Luna Team says:

      Oh I’m so glad to hear that!! 🙂

  5. Carlos says:

    Can you substitute the chicken broth for vegetable broth to make a vegetarian version or is there something else you’d suggest?

    1. Lil'Luna Team says:

      Yes, you absolutely can!!

  6. Susan Thurston says:

    5 stars
    I have made this so many times. It’s a favorite of ours for sure! I normally double the recipe and freeze some for later. Thanks for sharing this recipe!!

  7. Janice Langendorff says:

    It does not tell me how much cheese or how many tortilla to buy.

    1. Lil'Luna Team says:

      You can buy one package of tortillas and an 8 oz bag of shredded cheese will work. Unless you like LOTS of cheese. Then you could use more. The exact amount kind of depends on how big you fill the enchiladas.

  8. Nancy Newell says:

    Would love the recipe. Link isn’t working.

      1. Soka Martinez says:

        Where’s the recipe using Bueno Red Chile for the enchilada sauce?

  9. Kathy Domeyko says:

    Where are the amounts for ingredients?

    1. Sara says:

      Under the ingredients listing in the recipe. You had to scroll past it to reach here and ask a question.

    2. Lil'Luna Team says:

      If you click on “jump to recipe” at the top of the page, it will take you to the recipe card with the full ingredient amounts and instructions. Hope that helps!

  10. Sharon Tuel says:

    How can one enchilada only have 62 calories? I think you nutrition calculator is incorrect.