Like a little black dress, the recipe for Cheese Enchiladas with Red Sauce is something you should keep in your back pocket at all times. It’s simple, timeless, and will never let you down. Plus, file the homemade red enchilada sauce smothering every nook and cranny of the cheese enchilada under: SPOON DRINK WORTHY!
Ahem.
That is to say I double pinky promise you’ll never buy canned enchilada sauce again once you get a taste of my homemade recipe, which is made from 100% pantry staples in under 10 minutes. GAHHH, so good!
How to Make Cheese Enchiladas
All you need to make homemade cheese enchiladas is three ingredients: corn tortillas, shredded Mexican cheese blend, and the aforementioned red enchilada sauce. Roll the tortillas around a sprinkling of cheese, line them up in a casserole dish, spread with sauce, then bake. BOOM! Dinner’s done.
How Do You Make Enchilada Sauce from Scratch?
I first shared the recipe for homemade red enchilada sauce in my Cheesy Chicken Enchiladas recipe and honest to goodness I think about it at least once a week. All you have to do is saute flour (I use gluten free flour) and warming herbs and spices including chili powder, cumin, and oregano in a little bit of vegetable oil before stirring in tomato paste which adds body and depth of flavor. Chicken broth is whisked in then simmered until the sauce is thick and luscious.
It. Is. INCREDIBLE!
Tips for Making This Recipe
- What kind of cheese? I typically use a Mexican Cheese blend including Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses for my cheese enchiladas. I have also made these enchiladas with a Oaxaca and Asadero cheese blend which is fantastic.
- What kind of tortillas? Enchiladas are typically made with white corn tortillas though if you prefer flour tortillas (which are not gluten free, FYI) then you should go for it. I use Mission’s “super soft” line of GF white corn tortillas which are nice and pliable.
- Hot or not? I use mild chili powder in the red enchilada sauce to keep the spice level at a 2-3 on a scale from 1-10, with 10 being super spicy. Feel free to use hot chili powder or add a pinch of cayenne pepper to spice things up.
Who’s ready to dig into a plate of this deliciousness?!
Step 1: Make the Homemade Red Enchilada Sauce
Start the red sauce by heating vegetable oil in a saucepan over medium heat. Add gluten-free flour (or all-purpose flour though dish will not be GF if using AP flour) then whisk slowly and constantly for a minute. Next add chili powder, onion powder, dried oregano, salt, garlic powder, and cumin then whisk until the spices are very fragrant, 1-2 minutes.
Add tomato paste then whisk to combine, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn the heat up slightly to bring to a bubble, then turn back down to medium and simmer until the sauce has slightly thickened, 3-4 minutes, stirring often.
You can make the red enchilada sauce several days ahead of time – just warm it back up in the microwave or in a saucepan before using.
Step 2: Assemble the Cheese Enchiladas
Spread 1/2 cup red sauce into the bottom of a 9×13″ baking dish then sprinkle Mexican cheese blend into the center of a corn tortilla and roll snugly. Place it seam side down into the baking dish then continue until the dish has been filled up. You should end up with 14-16 enchiladas.
How Do You Roll Enchiladas without Breaking The Tortillas?
- The short answer is: you can’t. 😂 Or at least you can’t without either lightly frying the tortillas first, and/or dipping each tortilla in red sauce before filling which, in my opinion, takes a lot of time and creates a huge mess.
- My best tip for keeping the corn tortillas from breaking or cracking is to wrap several tortillas in a damp paper towel then microwave for 15-20 seconds before filling and rolling.
As you can see, there’s still a little bit of cracking even after warming (and again, I use Mission’s “super soft” tortillas) but that’s OK! You’ll never know in the final dish because the whole thing is generously covered in red sauce next. Be sure that each tortilla is completely covered with sauce, as any uncovered portions of tortilla will end up tough and hard after baking.
Step 3: Cover and Bake the Enchiladas
Last step is to sprinkle more shredded cheese on top of the enchiladas then cover with nonstick sprayed foil and bake at 350 degrees for 20-30 minutes, or until hot and bubbly.
Dish the enchiladas up then DIG IN! I hope you love these incredible, comforting, totally tasty Cheese Enchiladas with Red Sauce – enjoy!
What to Serve with Enchiladas
- Mexican Rice
- Fresh Pico de Gallo
- Cuban-Style Black Beans
- Cilantro-Lime Rice
- Restaurant Style Salsa
- Quick Guacamole
Similar Recipes
- Mini Vegetable Enchilada Stacks
- Cheesy Chicken Enchiladas
- Roasted Poblano Salsa Chicken Enchiladas
- Black Bean and Sweet Potato Enchilada Skillet
- Crock Pot Shredded Beef Enchiladas
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Cheese Enchiladas with Red Sauce
Description
Cheese Enchiladas with Red Sauce is a simple yet outstanding dinner recipe for the whole family! Easy, gluten free, and meatless too.
Ingredients
- 14-16 white corn tortillas (I use Mission GF Super Soft Tortillas)
- 16oz shredded Mexican cheese blend
- For the Red Enchilada Sauce:
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten-free flour OR all-purpose flour (dish will not be GF if using AP flour)
- 3 Tablespoons chili powder (see notes)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
Directions
- Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
- For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.
- Assembly: Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside. Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
- Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
- Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.
Notes
- I use mild chili powder to keep this on the low end of the heat scale - maybe 2-3 on a scale of 1-10 with 10 being mega spicy. Use regular or hot chili powder to spice things up!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Must have been KIOA– yes, they stopped playing oldies! Was recently back in town and I don’t know any of the stations anymore. :-(
Yes and yes! About the only station that hasn’t changed is 102.5!
Thank you for saying/showing that your corn tortillas crack before baking. I stopped making enchiladas a few years ago because CLEARLY I was doing something wrong and was so frustrated by it. I have everything except onion powder (how do you keep it from becoming a ROCK?) and make this on the weekend! Thank you!
… Last night we had your mini bbq cheddar meatloaves (YUM) and Thursday it’s either your spicy turkey ditalini soup or your Olive Garden knockoff pasta e fagioli. Hubby is torn between the two… haha
If you wanted to add some ground hamburger to the enchiladas using this recipe, what would your recommendation be to do so?
Hi Bonnie! You bet – I’d brown maybe 1/2lb ground beef and roll a big spoonful plus 2 Tablespoons cheese in each tortilla.
Oh yeah – happens to everyone!! :) And as you can clearly see, it still looks fine at the end! Try Tones brand onion powder – I’ve never had it clump up like other brands do. Finally, THRILLED you are loving so many of the recipes, Bonnie!! <3
You are so fun! : )
I am going to put this on the menu for next week. Still working toward more plant based recipes. I might even sneak some spinach in each one…
Oh for sure – that would be delicious! Here are my favorite vegetable-packed enchiladas: https://iowagirleats.com/2017/04/24/mini-vegetable-enchilada-stacks/
These look so yummy! Enchiladas are my favorite weeknight meal!
Paige
http://thehappyflammily.com
So happy to hear that, Paige! I hope you love this version!
Great story about the radio (must have been KIOA!) Yes, this change-over caught me by surprise too on a visit back. These cheese enchiladas look amazing! I live in an area where enchilada sauce is very expensive so I appreciate having a way to make it from scratch – thanks!
Yes, exactly!! I was so confused. 😂 So glad the sauce recipe will come in handy for you! :)
If you warm the corn tortilla on the stove (with no stick spray) it’ll help the tortilla’s from cracking. That has helped us anyways.
Thanks for the tip, Amanda!
This recipe sounds great – perfect for a quick lunch or dinner!
I was just daydreaming about enchiladas. I have some leftover shredded, seasoned pork that needs to be used up. Stuffed inside these might be delish. I know what’s for dinner tonight!
Could I assemble this a couple hours before I bake it? I’m having guests after an early evening meeting in a couple weeks.
That should be fine! I’d hold a little extra sauce off to add before baking in case the tortillas absorb some of it. One way to help that is to cool the sauce down before spooning over the tortillas.
I made these last night (used almond flour and Carb Balance tortillas to keep it Keto-ish) and they were AMAZING!! I have never made homemade enchilada sauce before and it was well worth the effort (though it was super simple to make).
Yahh!! So glad to hear that, Holly!! I know – enchiladas always seem intimidating or like they will take forever to make. Glad your experience was the opposite of that!
These look amazing and I can’t wait to try either these or the chicken enchilada’s. The homemade enchilada sauce looks so easy to make. How much sauce does this make? How long will it keep in fridge?
The sauce makes about 2-1/2 cups and will keep in the fridge for 3-4 days. It freezes really well!
It takes longer and is messier (and you need more sauce) but I submerge each tortilla in the sauce before adding the fillings. They always turn out super soft.
I have wanted to make decent homemade cheese enchiladas forever, but I could never find a recipe that wasn’t bland or boring. I made these last night and they were a huge hit. So easy and just the right amount of spice and depth to them.
What if we like a 0 spice level :). Just omit or use a different type of spice. Thank you….making this week and we can’t wait!!
Tones sells a mild chili powder – that’s what I use when making this for my family!
I am always so confused by “chili powder” in recipes 🤔, namely chili powder that is a blend of spices vs chili powder that is literally powdered chili peppers. Which one is best for this recipe? Love enchiladas. Can’t wait to try!
Great question – I use Tone’s Mild Chili Powder which is a blend of chili powder, garlic, seasonings, and salt. That said, you can also use just straight up powdered chili peppers for the sauce recipe too. :)
These photos are so gorgeous, they really pulled me in. And then the sauce recipe looking so simple yet delicious has me seriously considering making my own enchilada sauce, which I’ve never done. Thanks for the great looking recipe!
Straight up delicious. Made this and everyone was impressed. Tasted as good as or better than restaurant cheese enchiladas. And extremely easy to make as well.
Wooo!! So glad to hear it, Jennifer, thanks so much for your recipe review and star rating!
They really are hands down THE best cheese enchiladas I’ve ever made. I don’t buy shredded cheese, so I just grated a lb of mild cheddar. As with most recipes, I end up doubling the recipe so I have dinner to take to my Mother and my Aunt. They loved them too :)
I forgot to buy the mild chili powder. How much regular chili powder would I use if I don’t want the enchiladas super spicy?
Hi Rhonda! The spice level will probably depend on which brand you have on hand. I would start with 2 Tablespoons then taste the sauce and add more if needed.