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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.
Could you use beef broth instead of chicken broth?
I’m sure you could. I haven’t tried that, but usually when one doesn’t have one, they use the other & it turns out 🙂
So glad I found this recipe! I’m not a fan of canned enchilada sauce so I thought I’d give this one a shot. It’s seriously the bomb! My husband loved it so much and requested that I make it again tonight. I had shredded chicken on hand so I added that to the inside with the cheese and it did not disappoint! Thanks for sharing! Saving this one forever.
That makes me so happy to hear!! Adding chicken is a great idea! Thank you so much for letting me know!
I made these for my family with the new recipe and everyone loved it! Will definitely be making them again. 🙂
So, glad to hear!! Thank you so much for trying them & letting me know 🙂
Looks and sounds wonderful. I love Mexican food. Thanks for sharing.
Thank you! We do too!! Let me know what you think, if you try them!
Is it really correct that there isn’t any tomato sauce or tomato anythingin the new recipe?
That is correct 🙂 It really is the best sauce, I hope you will give it a try! I’d love to know what you think 🙂
When I make my red enchiladas I fry ground beef n onions n drain then I mix a LG can of tomato sauce n enchiladas pkg to gather with one can of hot water. I dip my corn tortillas In the sauce n roll with mixed cheese n beef mixture till all are rolled then I pour the rest of aside over n bake when done about 30 min I add shredded cheese n heat til melted. Yummy
Thanks for sharing 🙂
Could you use flour tortillas instead of corn? Would that change the flavor too much?
That would for sure change the flavor. I personally haven’t tried these with flour, but you could try? One way to find out 🙂
You are my hero! These were the best enchiladas ever! I made it just as your recipe indicated – the upper recipe without the chile purée. I also made your Mexican Rice, and it too was delicious – and so much better than out of a box. And no preservatives! I want to make again them tomorrow they were so good, but I’ll wait a week! It will take me a couple of times before they look as pretty as yours. I had a few tortillas that split and had to be very careful not to split the rest. But they did hold together, and the taste was fantastic. I’m looking forward to trying your other recipes!
Oh, that makes me so happy to hear!! Those with the rice are a favorite around here! Thanks so much for sharing!
Have you tried it with the new recipe? Is it as good as the recipe with chili purée? I plan to make this tonight unless it isn’t as good. thanks!
I made these tonight, and they are incredible! They taste better than anything I’ve ever had an a Mexican restaurant. They are phenomenal and my new favorite enchilada recipe. Thank you!
Awe! I am so happy to hear that!! Thank you so much for sharing!!
The updated recipe, is seriously so good! That’s what I use 🙂 Hope you liked it!
When I make cheese enchiladas I saute some chopped onions, cool them and add to the cheese
which I put in the enchiladas. Gives them more body and add the onion which is a good addition.
If I liked onions, it would be great 🙂 You could totally add them. I don’t mind the flavor so much, so I add onion powder to recipes.