Restaurant-Style Red Cheese Enchiladas are an old family favorite recipe that is simply the best!! They are cheesy, saucy, and so yummy.
These are the BEST red cheese enchiladas. Serve them withPinto Beans,Spanish Rice, or maybe even someBeef Empanadasto make an entire tasty meal that is sure to be a family fav!!
Red Enchiladas
My mom is full Mexican and has spoiled us with her delicious Mexican food my entire life. I know I’ve posted a few of our favorite familyMexican disheson here before, but one I have yet to share with you is our Red Cheese Enchiladas.
This is a recipe my mom has had for years (my great-grandma Bean Burro used it!) and it’s the one we use whenever we have Cheese Enchiladas. Trust me, thehomemade enchilada saucein this recipe is a MUST.
我们已经试过canned red enchilada sauces and they don’t even compare.They aren’t authentic and don’t have the delicious flavor you can find in restaurant-style cheese enchiladas. And don’t be scared – this enchilada sauce recipe is simple and can be made ahead of time! We also use it in our famousBeef Empanadasrecipe.
These are my favorite!! I actually love all sorts of enchiladas but this sauce just brings back so many memories of eating them as a child. My great-grandma Bean Burro (that’s what we called her but her last name was really Gutierrez) made them and my mom learned from her and my grandma Luna.
How to Make Cheese Enchiladas
Making your own red sauce may seem difficult, but we promise it’s not. It doesn’t take long either. The only thing that may need changing is the amount of chili powder you use, so test that out and see what you like best.
*Tip*:we are huge fans ofGebhardt Chili Powderand only use that when making our red sauce.
SAUCE.To make these enchiladas, you have to begin with the red sauce (be sure to check out ourred enchilada saucerecipe for more tips and tricks). This is made by adding oil to pot and heating on Medium heat. Pour in flour and create a roux by whisking together for 1-2 minutes.
Add chili powder, garlic powder, cumin and oregano and mix until clumpy. 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.
Once the sauce is done you are ready to start making the enchiladas. NOTE: Our favorite kind of tortillas to use are the Kroger yellow corn tortillas – they work like a charm.
DIP, FILL + ROLL.Get your pan close to your sauce, along with a bowl of cheese, and your tortillas. Dip each tortilla into the sauce until soft and put into greased dish. Add ¼ 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 at 350 for 20-25 minutes.
存储+服务信息
I like tomake them in the morning or even the day beforeif things are crazy. I will typically make the enchiladas and stop before adding shredded cheese on top. I store in the fridge by covering tightly and when ready to bake, I top with cheese and bake. I may need to add a few minutes to the cooking time.
WeFREEZEenchiladas all the time. We often double the batch and will place the second batch in a freezer safe pan and then cover with foil tightly and place in a freezer bag. This can keep for up to 2 months. Just take out tothawovernight in the fridge before baking.
What to serve with cheese enchiladas:
For more enchilada recipes, check out:
- Green Chile Chicken Enchiladas
- Creamy Chicken Enchiladas
- Beef Enchiladas
- Chicken Enchilada Casserole
Cheese Enchilada Recipe
Ingredients
- 2tbspvegetable oil
- 4tbspall-purpose flour
- 3tbspGebhardt Chili Powder
- 1/2tspgarlic powder
- 1/4tsporegano
- 1/2tspsalt
- ½tspcumin
- 2cupschicken broth
- Corn Tortillas
- Mexican Blend Cheese
Instructions
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Add oil to pot and heat on Medium. Pour in flour and whisk together and cook for 1-2 minutes.
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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.
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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 11x7 pan.
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From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
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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).
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Bake at 350 for 20-25 minutes.
I just joined your site. Making this first!
Welcome! Happy to have you here! Hope you enjoy the enchiladas!
You know how to really make the real enchiladas!! Good job!! Best recipe, almost just like mine.
These are so good! Made exactly as recipe written. Delicious, cheap and fast. Laurie
So glad you enjoyed the enchiladas!!
About how many enchiladas do you get per pan?
How much cheese and how many tortillas do you use.?
I usually use 8-10 tortillas for each 11×7 pan. For the cheese, I honestly just grab a little handful for each enchilada. So it’s up to you how cheesy you want them. An 8 oz bag of shredded Mexican blend cheese would probably be enough for the recipe!
I’d say anywhere from 8-10.
Just made this and LOVE it!! I can’t wait for dinner to see everyone’s reactions.
Just made these this afternoon. AMAZING!
This sauce is disgusting. Where are the tomatoes? I ended up throwing it out and using canned sauce.
My family loves this recipe. However, we now need to make it gluten-free (two with Celiac disease). Have any of you been able to make it gluten-free, not using the all-purpose flour for the roux? I have King Arthur Measure for Measure Gluten Free flour and was going to try it out but wanted to see if anyone else has already (and the results). Or a different GF flour? Or cornstarch? Any advice would be appreciated. Thanks!
Can I make the enchiladas using the homemade version of Gebhardts chili powder?
https://www.food.com/recipe/gebhardts-chili-powder-copycat-397088
This is the only recipe I’ve tried, it’s DELICIOUS! It’s super easy and quick to make.
Your enchilada sauce is amazing!!!
Thank you!!
I just made it it’s in the oven right now I haven’t tasted it yet but I’m sure It will be good it was the easiest thing I’ve Ever made. I made 16 Servings. When I go visit my big family in Oklahoma and everybody has to take a turn Cooking I’ll know exactly what I’m making thank you for the recipe.