Ask me what recipe lives rent-free in my brain and I’ll immediately answer: Cheese Enchiladas with Red Sauce. No hesitation! This simple yet timeless recipe is made from a handful of everyday ingredients, takes minutes to whip up, requires ZERO chopping, and tastes like it came from a restaurant thanks to the homemade enchilada sauce that smothers each and every irresistibly-cheesy bite. LET’S GET YOU SOME!
Watch How to Make It
Easy Cheese Enchiladas Recipe
I think there’s a misconception that making homemade cheese enchiladas is a lengthy, fussy process. Happy to report it couldn’t be easier.
Step 1: Make a 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.
That’s it! Not only is the red enchilada sauce make ahead, but you can freeze the unbaked enchiladas to pull out for supper down the road. That said, I like to make a double batch each time I make this recipe so all future me has to do is pull it out of the freezer a day ahead of time then bake.
Ingredients Needed
When I say these best cheese enchiladas with red sauce are made with fridge and pantry staples, I mean we always have the ingredients on hand. Here’s what you’ll need:
For the Cheese Enchiladas:
White corn tortillas: I LOVE Mi Rancho Thincredible Tortillas which do not crack. Mission brand Super Soft White Corn Tortillas and yellow corn tortillas are great too. You can use flour tortillas if you prefer the taste or texture and don’t need to eat gluten free. Shredded Mexican cheese blend: this is usually a blend of cheeses that both melt and stretch so you get that restaurant-style cheese enchilada experience.
For the Red Enchilada Sauce:
Vegetable oil: or other neutral-flavored cooking oil like avocado oil or canola oil. Flour: I recommend a measure-for-measure / 1:1 gluten free flour versus a single-ingredient flour like coconut or almond flour. You can use all-purpose flour if you don’t need to eat gluten free. Chili powder: use mild chili powder to keep this dish mild/medium, or opt for hot chili powder and/or add a pinch of cayenne pepper to spice things up. Onion powder: lends onion flavor without having to chop onions! Dried oregano: use the dried leaves vs ground oregano. Salt: just a pinch. Garlic powder: again, adds garlic flavor without having to peel or chop garlic. Cumin: for a smoky flavor. Tomato paste: adds color and rich flavor to the enchilada sauce. Chicken broth: feel free to use vegetable broth to keep these cheese enchiladas vegetarian.
What Kind of Tortillas for Enchiladas
Enchiladas are typically made with corn tortillas. I like Mi Rancho Thincredible Corn Tortillas, or Mission brand Super Soft White Corn Tortillas, though you can use the brand you like best. If you don’t like the texture of enchiladas made with corn tortillas (they get soft and almost creamy, which I happen to love, but I know some don’t!) then you can use a flour-style tortilla for gluten free, or a regular flour tortilla if you don’t need to eat gluten free.
How Do You Roll Enchiladas without Breaking The Tortillas?
The short answer is: you can’t, or at least you can’t without dipping each tortilla in red sauce before filling, and/or lightly frying the tortillas before filling. In trying to get a quick and easy dinner on the table, I generally don’t turn to those methods. That said, here’s my method for getting less cracks in the corn tortillas when rolling: If there’s still a little bit of cracking after rolling, that’s OK! You’ll never know in the final dish because the whole thing is generously covered in red sauce and cheese.
Best Melting Cheese for Enchiladas
For restaurant-style cheese enchiladas, look for a Mexican-style shredded cheese blend at the grocery store. These contain the perfect mix of cheeses that both stretch and melt when hot. Here are two blends to look out for (though there are lots more!):
Monterey Jack cheese, Asadero, Queso Quesadilla Oaxaca and Asadero
How to Make Cheese Enchiladas
Step 1: Make the Red Enchilada Sauce
Heat vegetable oil in a saucepan over medium heat then whisk in flour and cook for 1 minute. Add seasonings and spices then continue to whisk until they’re toasted and fragrant, 1-2 minutes.
Whisk in tomato paste until smooth then slowly pour in chicken broth while whisking to create a smooth sauce. Increase the heat to medium-high then simmer, stirring often, for 3 to 4 minutes or until the sauce has thickened. Let the sauce cool slightly. Tip: you can make the enchilada sauce up to 5 days ahead of time. Store in an airtight glass container in the fridge (plastic will stain). The red enchilada sauce also freezes beautifully.
Step 2: Fill then roll the cheese enchiladas
Scoop 1/2 cup enchilada sauce into the bottom of a nonstick sprayed baking dish then spread it into an even layer. Warm a few corn tortillas in a damp paper towel as outlined above, then one at a time place a tortilla on a plate or cutting board then sprinkle a small handful of cheese in the center.
Roll the tortilla snugly then place seam-side down in the baking dish. Continue with the remaining cheese and tortillas then spoon the remaining enchilada sauce over the tops, taking care to cover every inch of tortilla with sauce. Tip: Any un-sauced portions of tortilla will come out tough and dry after baking.
Step 3: Bake the enchiladas.
Sprinkle more shredded cheese on top of the enchiladas then cover with a piece of nonstick sprayed foil and bake in a 350 degree oven for 20-30 minutes, or until the cheese has melted and the sauce is hot and bubbly. Let the enchiladas cool for 5 minutes then serve.
Recipe Variations
We love the simplicity of a REALLY GOOD cheese enchilada, but these are easy to “beef” up, so to speak!
Beef & Cheese Enchiladas: cook ground beef, seasoning with my homemade large batch taco seasoning or single serving Taco Seasoning, then add a spoonful to each cheese enchilada before rolling. Chicken & Cheese Enchiladas: cook and shred chicken thighs or baked chicken breast then add to each enchilada before rolling. Bean & Cheese Enchiladas: add a couple Tablespoons Creamy Pinto Beans plus a teaspoon of chopped green chiles to the center of each tortilla before adding the cheese mixture and rolling.
What to Serve with Cheese Enchiladas
Like most Tex-Mex meals, cheese enchiladas can be enjoyed as-is, but they really shine when you pile on the toppings. Here are some ideas for enchilada garnishes and sides.
Toppings: Sour cream, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives Easy Pinto Beans Recipe Restaurant Style Salsa Mexican Rice Fresh Pico de Gallo Cuban-Style Black Beans Cilantro-Lime Rice Quick Guacamole
How to Store and Reheat Leftovers
It is very rare that we have leftover cheese enchiladas (my husband makes it his personal mission to devour every last drop,) but in the event that you do, they store and reheat beautifully.
To store: Transfer leftover enchiladas to an airtight container with a lid then refrigerate for 3-4 days. To reheat: Reheat individual-sized portions in the microwave.
How to Freeze
I like making a double batch of cheese enchiladas any time I make them before they freeze very well:
To freeze: Ensure the enchilada sauce is COLD, then assemble the cheese enchiladas according to recipe directions. Cover in plastic wrap, then foil, and then freeze for up to 3 months. To bake: Thaw the cheese enchiladas in the refrigerator then remove the plastic wrap and bake according to recipe directions.
More Tasty Tex-Mex Recipes
Crock Pot Salsa Chicken Beef and Veggie Enchilada Skillet Chicken Fajitas Cheesy Chicken Enchiladas Cheesy Chicken Burrito Skillet Black Bean and Sweet Potato Enchilada Skillet Crock Pot Shredded Beef Enchiladas Homemade Crunchy Taco Hamburger Helper
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