These Cheese Enchiladas with Red Sauce are flour tortillas filled with melty cheddar, smothered in an easy homemade red enchilada sauce, and baked in a casserole dish.
I first made these out of my Betty Crocker Mexican Cookbook almost 40 years ago, and they've been a family favorite in my home ever since. This homemade red enchilada sauce is an absolute must.
Quick Summary
- Vegetarian, made in one 9x13 dish and serves 5.
- My tip for crispy edges on the tortillas and easy rolling.
- How to put them together ahead and freeze them before baking.
Jump to:
- Key Ingredients for Cheese Enchiladas and Sauce
- How to Make Cheese Enchiladas
- Ingredient Substitutions
- Variations on Cheese Enchiladas with Red Sauce
- Tips for the Best Enchiladas
- Make Ahead, Storage, and Reheating
- You May Be Wondering
- What to Serve with Cheese Enchiladas
- More Easy Enchilada Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Key Ingredients for Cheese Enchiladas and Sauce
See the recipe card below for the full list of ingredients and instructions.
- Vegetable oil: Coats the tortillas when you dip them. I've cut back on the oil from the original recipe, and you can use even less if you like.
- Vegetable broth: Keeps these enchiladas vegetarian.
- Diced tomatoes: The base of the red sauce.
- Chili powder, cumin, and oregano: Season the sauce.
- Cheddar cheese: My go-to for the filling.
- Flour tortillas: They hold up to being dipped in the sauce before rolling. I like to use my homemade flour tortillas.
How to Make Cheese Enchiladas
Start with the sauce. Cook the onion and garlic in the oil, stir in the broth, tomatoes, and spices, and let it simmer for about an hour.
Dip each tortilla in the sauce, fill it with cheddar, and roll it up. Place them seam side down in the baking dish, pour the rest of the sauce over the top, add more cheese, and bake until the cheese is melted. Top each serving with the lime sour cream and cilantro.
Ingredient Substitutions
- Monterey Jack instead of cheddar for a creamier melt.
- Corn tortillas instead of flour for a more traditional feel. I use Mom's Homemade Corn and Flour Tortillas.
- 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
- Submerge the tortilla in the red enchilada sauce. It makes the tortilla easier to roll, and the edges will get crispy when baking.
- Shred your own cheese. It melts better than pre-shredded.
- Simmer the sauce fully to let it thicken and deepen in flavor.
Make Ahead, Storage, and Reheating
Leftovers keep in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, I recommend the oven or air fryer at 350°F for 8 to 10 minutes. You can also use the microwave for 45 to 60 seconds, until hot.
You can also put these together ahead of time and freeze them before baking. Thaw them for at least 15 minutes, add a little extra cheese on top, and bake.
You May Be Wondering
Flour tortillas or sturdy yellow corn tortillas. They need to hold up to being dipped in the sauce before rolling.
No, simmering the sauce for an hour thickens it all it needs.
I use cheddar. Monterey Jack works too.
About 552 calories per serving, which is 2 enchiladas.
What to Serve with Cheese Enchiladas
Serve these with a side of Spanish Rice and Easy Homemade Refried Beans.
More Easy Enchilada Recipes You'll Love
If you love Mexican recipes, here are a few more of my enchiladas to try.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 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 vegetable 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.