These Cheese Enchiladas with Red Sauce are a great recipe and have been family favorite for over 30 years in my home! Tortillas are filled with melty cheddar, smothered in an easy homemade enchilada red sauce and baked in a casserole dish.
This is the best recipe for vegetarian cheese enchiladas I have ever made, and is one of my favorite Mexican dishes. I feel it is as very close to an authentic cheese enchiladas and the homemade red enchilada sauce is the absolute must part of this entire recipe.
Jump to:
- Why You'll Love This Cheese Enchiladas Recipe
- Key Ingredients for Cheese Enchiladas and Sauce
- Ingredient Substitutions
- Variations on Cheese Enchiladas with Red Sauce
- Tips for the Best Enchiladas Cheese Filling
- How to Store
- 🙋 FAQ's
- Serve with...
- More Easy Enchilada Recipes You'll Love
- 🏫 The last word
- 📖 Recipe
- 💬 Comments
Why You'll Love This Cheese Enchiladas Recipe
Big flavor: the homemade cheese enchilada sauce is rich, full-bodied, and slow-simmered.
Simple prep: easy ingredients come together without fuss.
Versatile dish: works as a min meal or a side for your favorite Tex-Mex spread.
Family favorite: melty enchiladas cheese wrapped in warm tortillas makes everyone happy!
Key Ingredients for Cheese Enchiladas and Sauce
See the recipe card below for the full list of ingredients and instructions.
- Onion and garlic: build a savory, aromatic base that flavors every bite.
- Diced tomatoes: give the sauce texture and bright richness.
- Chili powder: adds depth and gentle warmth to classic cheese enchiladas with red sauce.
- Cumin and oregano: earthy spices that round out the sauce beautifully.
- Cheddar cheese: the cheese shreds melt into the ideal filling with a bold, sharp flavor.
- Flour tortillas: soft and rollable, perfect for soaking up the sauce.
Ingredient Substitutions
- Montery Jack instead of cheddar for a creamier melt.
- Corn tortillas instead of flour for a more traditional feel.
- Greek yogurt instead of sour cream in the lime drizzle.
Variations on Cheese Enchiladas with Red Sauce
- Green chile twist: use this green enchilada sauce recipe in place of the red.
- Veggie packed version: layer sauteed peppers, onions, or spinach inside each tortilla.
- Spicy style: stir chipotle peppers into the enchilada sauce for smoky heat.
Tips for the Best Enchiladas Cheese Filling
- Submerge the tortilla into the red enchilada sauce. This makes the tortilla easier to roll allows the tortilla to get crispy around the edges when baking.
- Shred your own cheese for the smoothest melt and best texture.
- Simmer the sauce fully to let the cheese enchilada sauce thicken and deepen in flavor.
How to Store
Store any leftover cheese enchiladas in the refrigerator up to 5 days or in the freezer up to 3 months. These are easy to reheat right in the microwave in 45-60 seconds, until hot.
🙋 FAQ's
I recommend flour tortillas or sturdy yellow corn tortillas, as they will need to hold to being dipped into the sauce before rolling.
No, simmering the sauce for the hour needed will reduce the liquids and thicken the sauce all it needs to be.
Serve with...
Serve these vegetarian cheese enchiladas with a side of Spanish Rice, homemade refried beans, or Refried beans.
More Easy Enchilada Recipes You'll Love
If you love Mexican recipes, you will want to try my Shrimp Enchiladas Recipe, Green Chicken Enchiladas, Chicken Enchilada Casserole, and Chipotle Butternut Squash Enchiladas.
🏫 The last word
A few readers have asked about the amount of oil in this recipe. As I have continued to make these over the years, I have reduced the amount of oil in the original recipe to ½ cup and adjusted the amount in the recipe card.
The oil, in my opinion, is an important part of this recipe as it coats the tortilla when dipped. However, other readers have reduced the amount of oil even more and had a successful recipe. Use your own discretion when making the recipe and go for the amount of oil you feel comfortable using.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this cheesy enchilada recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cheese Enchiladas with Red Sauce
Equipment
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Ingredients
For the sauce:
- 1 cup finely chopped onion
- 2 cloves garlic finely chopped
- ½ cup vegetable oil
- 1 cup chicken broth
- 36 ounces diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- ⅛ teaspoon black pepper
Remaining ingredients
- 10 flour tortillas
- 3 cups shredded cheddar cheese
- ½ cup sour cream
- 1 tablespoon fresh lime juice
- ¼ cup cilantro , chopped
Instructions
To make the sauce
- In a large skillet, over medium heat, heat oil until hot. Add the onion and garlic and cook over medium-high heat for 2 minutes, or until onion is tender.
- Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Bring the enchilada sauce mixture to a boil, then, reduce the heat to low and simmer uncovered for 1 hour.
To assemble the enchiladas
- Using a pair of tongs, dip each tortilla into the enchilada sauce, being sure to coat both sides. Lay the sauce coated tortilla on a flat surface and place 2 tablespoons of the shredded cheese into the center each tortilla and roll the tortilla tightly around the cheese.
- Place the rolled cheese filled tortilla seam side down in prepared baking dish. Pour the remaining sauce over enchiladas and sprinkle with the remaining cheese.
- Bake uncovered in in the oven for 20 minutes, or until the cheese is melted.In a small bowl, mix together the sour cream and lime juice. Drizzle the sour cream mixture over top of each serving and sprinkle with cilantro
Frankie says
I saw someone else questioned the 1 cup (!!) of vegetable oil (on top of 3 cups of cheese). Talk about rich! It is totally unnecessary and unhealthy to have that much oil. I've seen other red sauces with just a couple of tablespoons of oil. Also, could be best to say deep 12-inch skillet. The flavor of the sauce was good, though the diced tomato chunks seemed unusual for enchiladas.
Shelby Law Ruttan says
Frankie, I believe you would see I indicate you do not have to use a whole cup of oil in response to the comment you are referring to. I prefer to do so. Thank you for the ideas regarding the skillet and diced tomatoes. When I update this post, I will be sure to include your suggestions in the top tips. I'm sorry it wasn't up to par for you. I hope you find the perfect enchilada recipe for yourself. My entire family loves this one exactly as written and has enjoyed it for years.
EmIly says
The recipe is no longer available
Shelby Law Ruttan says
Hi Emily, the site has been having technical difficulties with the recipe card. It is being worked on and hopefully will be working again in the morning.
Deborah S Denman says
IS THIS CORRECT 1 CUP OF OIL ??
Shelby Law Ruttan says
Hi Deborah, yes, the 1 cup of oil is correct. The oil will coat the tortillas when you dip them in the sauce and helps to crisp them up around the edges. However, you do not have to use a full cup of oil. You could easily cut it to 1/2 cup of oil, or even less if you are looking to reduce the amount of fat.
Chanie says
We love this recipe! I first made it for a neighborhood gathering and everyone loved it! If I want to freeze some, at what point in the process should I do that?
Shelby says
Hi Chanie, I don't see why you couldn't freeze it after it's all been assembled and prior to baking. Then, when it's time to bake, remove from the freezer at least 15 minutes if not more before putting in the oven to bake. That is when I would sprinkle extra cheese on top. If you freeze in a glass dish, definitely let it sit longer than 15 minutes. You could probably freeze after baking also and then reheat in oven or microwave.