Cheese Enchiladas with Red Sauce are made with flour tortillas dipped in a homemade enchilada sauce, filled with cheese, then rolled up and topped with more sauce and cheese! These enchiladas have been a family favorite in our home for years!

Cheese Enchiladas with Red Sauce

I have been dying to make these Cheese Enchiladas with Red Sauce for the longest time. Most of you who read my blog on a regular basis knows that Grumpy gets on the grumpy side when I make Mexican recipes. He is just not a fan of them unless it is my Roasted Shrimp Enchiladas with Cheesy Jalapeno Sauce that he is eating!

Cheese Enchiladas with Red Sauce

This recipe is from a Betty Crocker Mexican Cookbook that I bought well over 30 some years ago! It has been a comfort food favorite of my sons since the day I first made them.  The sauce is incredibly flavorful and was a great starter recipe for me to try with enchiladas.

Cheese filled tortillas rolled and assembled in baking dish with enchilada sauce on the side in skillet

The original Cheese Enchilada recipe calls for the sauce to be made with fresh tomatoes. That is great if you have them handy. When tomatoes are in full force over the summer, I would definitely go for it. However, when I make these out of tomato season, I tend to go to canned tomatoes.

Casserole in assembly before baking

The tortillas themselves are dipped in the warm sauce (both sides) and then filled with some Mexican Cheese Blend and rolled up. Easy peasy! Once they are all rolled, you top with more sauce and cheese and 20 minutes later you have some delicious, cheesy enchiladas to put on the table!

Overhead view of baked casserole in baking dish

Serving Suggestion for Cheese Enchiladas

These are great drizzled with a little sour cream that has been thinned out some with fresh lime juice. Sprinkle with some fresh chopped cilantro and you have a tasty, satisfying meal!

Overhead view of two Cheese Enchiladas with Red Sauce on a white plate

This Cheese Enchilada Recipe takes about an hour to simmer the sauce, but it’s an hour well spent! If you like spicier enchiladas, then spice it up a little more to your liking. This is a fairly mild recipe, not spicy with heat in any way, but spicy with flavor. Enjoy!

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Cheese Enchiladas with Red Sauce
Yield: 5 servings

Cheese Enchiladas with Red Sauce

Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes

A homemade red sauce with a cheesy filling


For the sauce:

  • 1 cup finely chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 cup vegetable oil
  • 1 cup chicken broth
  • 1-28 oz can diced tomatoes plus 1-8 ounce can diced tomatoes
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper

Remaining ingredients

  • 10 flour tortillas
  • 3 cups shredded Mexican Cheese Blend
  • 1/2 cup Sour Cream
  • Juice of 1 lime
  • 1/4 cup chopped cilantro


  1. Cook and stir onion and garlic in oil in 12-inch skillet over medium heat until onion is tender. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
  2. Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons cheese onto each tortilla. (this is where I also put some chopped up chicken pieces in the center). Roll tortilla around filling. Place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until cheese is melted, about 20 minutes.
  3. Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with cilantro.

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Cheese Enchiladas with Red Sauce