Cheese Enchiladas with Red Sauce

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 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 like Mission brand Super Soft White Corn Tortillas, which freeze well. 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 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:

1. Warm. Wrap several corn tortillas in a damp paper towel then microwave for 20 seconds to warm through.
2. Work. Working with one tortilla at a time, and keeping the other tortillas wrapped in the damp paper towel, fill with cheese then roll and place seam-side down in the baking dish. After you go through all the warm tortillas, warm another batch.

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, then add a spoonful to each cheese enchilada before rolling.
• Chicken & Cheese Enchiladas: cook and shred chicken thighs then add to each enchilada before rolling.
• Bean & Cheese Enchiladas: add a couple Tablespoons of refried 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

Cheese Enchiladas with Red Sauce

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gluten freevegetarian

5/5 (7 REVIEWS)

Description

Cheese Enchiladas with Red Sauce is a family-friendly dinner recipe made with a handful of everyday ingredients. My family scrapes the casserole dish clean! 

Ingredients

serves 4-6

• 14-16 white corn tortillas (I like 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

1. Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
2. 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. Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high and 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.
3. Assembly: Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish or dishes, then reserve 1 cup shredded cheese and set aside. Wrap 5 tortillas at a time in a damp paper towel then microwave for 20 seconds to warm.
4. Keeping the other tortillas wrapped in the warm paper towel, one at a time place a 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. Warming another batch of 5 tortillas as needed.
5. 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.
6. 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 ultra spicy. Use regular or hot chili powder to spice things up.
• The red enchilada sauce can be made up to 5 days ahead of time. Store in an airtight container in the fridge (glass recommended as plastic will stain.) Re-warm before using.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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