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.
The top recipe doesn’t have any tomato sauce or tomato component. I noticed at the last minute and added tomato paste because that’s all I had 🙁
Yes, that is an updated version. No tomato sauce in it. They should be ok. Let me know how they turn out 🙂
Exatly what is Chili Puree ? How can you make it yourself ?
It’s like a chili paste. I make it by doing steps 1 & 2 in the instructions for this recipe, but you can find a lot of recipes online. Hope that helps!
No tomato sauce in the new recipe?
Nope, it’s a homemade sauce 🙂
Can you add ground beef? At what point in recipe would I add?
I have never added beef. If you want to, I would add it as you are rolling them up. I would have it browned, ready to go. Hope that helps! Good luck!
My favorite food is Mexican. Do you have a recipe for the white cheese for dipping?
What exactly are you looking for? A dip or like queso? Or, something different?
My family browned the flour, used Eagle Brand Chili, and fresh garlic. But other than that your recipe is the closest I’ve seen to what we do. Of course, I have been trying to find the measurements since my family taught me to use a handful of this and a bit of that, until it tasted ‘right’. I appreciate your recipe. Thank you.
Thanks so much! I’ll have to try your way 🙂
thank you. I made these tonight. But i had trouble dipping the tortillas in the sauce; they fell apart. So I resorted to the microwave. Iguess they were too dry (i just bought them today) Anyway, i smeared the tortillas with the sauce, front and back, microwaved them for 25 sec each, and they were perfect to put the cheese on and roll up. Can’t wait for dinner. I’m also making the rice.
What a great idea about the microwave! Thanks for sharing that! I’m glad you like this recipe and with the rice, it’s perfect!! Thanks again!
Having grown up in California, these dishes are home cooking to me.
I try never to use anything prepared but from scratch. The first recipe for red sauce is terrific. Easy for new cooks but there aren’t many things easier than a rich tasty red sauce. When the recipe calls for garlic powder I prefer using minced garlic and saute to bring out the flair.
When my sauce has everything in it I use a stick blender to make it velvety smooth
Appearance is everything.
Thank you so much for sharing that!!! You’re right, appearance is everything!
Kristyn, I your red cheese enchiladas tonight along with your Mexican rice!!!! Omg it was so delish!! My family loved it! It was like eating at a restraunt but a lot cheaper! I love your food and I follo your boards! Thank you so much for helpingthis white girl cook so good!!!!!
Sorry about the typos! Lol I made these tonight!
LOL..you’re funny!! Thanks so much and thanks for letting me know!! Anyone make it 🙂
I think your food must be Tex-Mex because traditional Mexican food does not use tomato products the way you use them here. Must be U.S. influence. Canned enchilada sauce uses tomatoes. It was designed for people who are not Mexican.
I make Enchiladas (make my own sauce), Mexican rice (does not have tomato products), and hubby makes chile rellenos according to Mexican tradition handed down from his mother from Mexico.
I have been to Mexico many times and the food there is not made this way.
I don’t know any Mexican family who makes their food like this, nor have I been to any restaurant that makes food like yours except in Texas. Ours family doesn’t.
Sorry I cannot support your recipes. I feel bad for you but I am sure your family and friends like your cooking but please title it Tex-Mex.
Wow, seriously? Your comment was incredibly rude and incorrect.
My husband and his family immigrated here from Guadalajara. My father-in-law owned a restaraunt in Jalisco for many years before coming to the US. He still, at 84 years old, cooks daily. He uses tomato products in many of his dishes, including his rice, and it is by far the BEST rice, far superior to anything in a restaurant here.
So before spouting out your rude opinions, be sure you know what you are talking about first.
I don’t know anything about you or your family but I do know how ignorant you are about mexican food.There are many and different ways to cook food and Mexico has a great variety of ways depending on the region .There is no such thing as one certain way.Like I said you are either ignorant or limited in what you know.So, keep your comment to yourself.
Since my family is Mexican, I can speak with authority. I did not resort to name calling here and if opinions and comments are not wanted then the blog to should be closed to them.
I think there is no need for name calling. I did not call you ignorant. I am aware that there are different regions with different styles of cooking in Mexico. The traditional Mexican food I am aware of has been the only kind that I ever had in several various regions of Mexico and in California, in particular, and at home. Tex-Mex food uses tomatoes in their recipes. Sorry if you think my opinion is rude.
A lot of people think that about a differing opinion. Sorry, I really get tired of people mis labeling their recipes and therefore feel compelled to offer my opinion. If opinions are not welcome on this blog, then it should be closed to comments. If you like the recipes, it is fine with me. If people like Tex-Mex food that is o.k. too. Tex-Mex is not a dirty word it just is not traditional according to, in particular, Northern and mid Mexican and Californian cooking or cooking in our family which is very extensive. You are entitled to your opinion and I am entitled to mine. If you don’t agree, fine. Perhaps you and others might learn that not everyone has to agree with you or accept *your* opinion. Perhaps you should point the finger at yourself. And, since when are you appointed an authority.?
There are many different ways to cook Mexican food. My mom is Hispanic & her grandma came from Mexico & this is how they were taught, which is how I cook my Mexican recipes. I am sure they are all great recipes & none of them are the wrong way. That is what’s great about cooking, you can add, take out whatever you like & make them your own. 🙂
The comments are very rude. I am Mexican and Salvadorean (not from Texas), and both families use tomato products. “I am Mexican, so I can speak with authority”. Please, you act like you are running something…Is that your excuse for having no class or life, and trolling someone’s recipe website, that you claim you don’t need? If you know so much, then cook YOUR recipes, and leave this nice lady alone. It is HER site, so she speaks with authority. Imagine having nothing better to do with your life than tell people how to cook, and label their recipes on their website, that you claim you don’t need LOL, pathetic.