Cheese Enchiladas with Red Sauce

This cheese enchiladas recipe with homemade red sauce features soft corn tortillas filled with melted Mexican cheese and baked in a rich, flavorful chili sauce. Perfect for weeknight dinners or family gatherings, these enchiladas offer authentic Tex-Mex flavor with simple ingredients and easy preparation. Make-ahead and freezer-friendly, this comforting dish pairs perfectly with rice, beans, or a fresh salad for a complete meal.

Ingredients

For the Enchiladas:

• 14–16 corn tortillas (Mi Rancho Thincredible Tortillas recommended)
• 16 oz shredded Mexican cheese blend

For the Red Enchilada Sauce (makes about 2¼ cups):

• 3 tablespoons vegetable oil
• 2 tablespoons gluten-free flour (or all-purpose flour, if not GF)
• 3 tablespoons chili powder (see notes)
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• Scant ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ cup tomato paste
• 2 cups chicken broth

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Directions

1. Preheat the oven
Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish, or two smaller casseroles, with nonstick spray and set aside.

2. Prepare the red enchilada sauce
In a small bowl, mix the chili powder, onion powder, oregano, salt, garlic powder, and cumin. Set aside.
Heat the oil in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to form a roux.
Add the spice mixture and whisk for 30 seconds until fragrant. Stir in the tomato paste and mash it into the spices to form a thick paste.
Gradually whisk in the chicken broth until smooth. Increase heat to medium-high and bring to a gentle simmer while stirring. Reduce to medium and cook for another 1–2 minutes, until the sauce thickens slightly. Remove from heat and let cool slightly before using.

3. Assemble the enchiladas
Spread ½ cup of the enchilada sauce over the bottom of the prepared baking dish. Set aside 1 cup of shredded cheese for topping.
Wrap 5 tortillas at a time in a damp paper towel and microwave for 20 seconds to soften.
Working with one tortilla at a time, spoon about ¼ cup of cheese into the center, roll tightly, and place seam-side down in the dish. Repeat until all tortillas are filled, reheating as needed.

4. Add sauce and bake
Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure every part is covered (any uncovered areas may turn tough). Sprinkle the reserved cheese over the top.
Cover the dish with foil sprayed with nonstick spray, then bake for 20–30 minutes, or until the sauce is bubbly and the cheese has melted.
Let rest for 5 minutes before serving.

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Tips

• Use freshly grated cheese for the best melt and flavor.
• If your tortillas crack while rolling, warm them longer or dip briefly in warm sauce before filling.
• The sauce can be made ahead and refrigerated for up to 5 days or frozen for 2 months.

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Variations and Substitutions

• Protein: Add shredded chicken, beef, or beans to the cheese filling for more substance.
• Tortillas: Use flour tortillas if you prefer a softer texture.
• Cheese: Try Monterey Jack, cheddar, or a mix of both.
• Vegetarian: Substitute vegetable broth for chicken broth.

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FAQs

Can I make this recipe ahead of time?
Yes. Assemble the enchiladas up to one day in advance, cover, and refrigerate. Bake just before serving.

How do I prevent soggy enchiladas?
Make sure the sauce isn’t too thin and that you don’t oversaturate the tortillas.

Can I freeze them?
Absolutely. Freeze unbaked enchiladas (without sauce on top), then add sauce and bake when ready to serve.

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Serving Suggestions

Serve your cheese enchiladas with Mexican rice, refried beans, or a simple green salad. Add toppings like fresh cilantro, avocado slices, or sour cream for extra flavor.

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Why You’ll Love This Recipe

These cheese enchiladas are a comforting, homemade favorite with rich, smoky red sauce and perfectly melted cheese. Simple ingredients, bold flavors, and a satisfying texture make this dish a weeknight staple or a crowd-pleasing addition to any gathering.