Cheese Enchiladas with Red Sauce

Flour tortillas dipped in a homemade enchilada sauce, filled with cheese, rolled up and topped with more sauce and cheese! Cheese Enchiladas with Red Sauce has been a family favorite in our home for years! Join the Sunday Supper Tastemakers this week as we celebrate Cinco de Mayo!

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 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 Enchiladas with Red Sauce

The original 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.

Cheese Enchiladas with Red Sauce

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!

Cheese Enchiladas with Red Sauce

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!

Cheese Enchiladas with Red Sauce

As far as time goes, it takes about an hour to simmer the sauce, but it’s an hour well spent, I promise! Feel free to spice it up a little more if you like, but the measurements here work quite well for us. This is a fairly mild recipe, not spicy with heat in any way, but spicy with flavor. Enjoy!

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Pin it! Cheese Enchiladas with Red Sauce

Cheese Enchiladas with Red Sauce


About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. What A Dish! June 8, 2008 at 12:16 am - Reply

    If my husband called anything I was making “crap”, I might be inclined to serve him canned dog food and call it “beef stew”. Ha ha.

    Your enchiladas look good.

  2. HoneyB June 8, 2008 at 12:20 am - Reply

    LOL, Dishy, its just my Grumpys way. I love him anyway! He stuffed it and ate. That’s all I care about. 😉

  3. Anonymous June 8, 2008 at 3:55 am - Reply

    Grumpy is a poopy butt! I am sure he has redeeming qualities but, you are a WAY more patient and forgiving woman than I could ever be. My hubby called my food crap, well, I am with Dishy. Grrr.
    You are quite the honey of a Honey. I bow down to you and hold you up as an example of how a loving wife should be.
    I love your recipe!

  4. Megan June 8, 2008 at 1:34 pm - Reply

    I’m sure the word *crap* here was used in an endearing way! 🙂
    The enchiladas look great!

  5. lina June 8, 2008 at 3:48 pm - Reply

    Aw, isn’t it annoying when craving something the other part of the household just would rather not eat? There are a few things that you just have to make every now and then 🙂 (I think the enchiladas look delicious however.)

  6. noble pig June 8, 2008 at 4:35 pm - Reply

    Oh how yummy…I adore enchiladas with red or green sauce….just delightful…tell grumpy he did good by finding such a wonderful cook for a wife.

  7. GrannyLooHoo June 8, 2008 at 11:15 pm - Reply

    HoneyB I have the same BC Mexican cookbook!! Your enchiladas look delish!

  8. Elle June 9, 2008 at 8:31 pm - Reply

    Who on earth could be grumpy with someone making them these awesome enchiladas?!? Seems impossible to me. And you have way more patience than I do.

  9. Bellini Valli June 10, 2008 at 3:46 am - Reply

    I’m still holding out that Grumpy will learn to love Mexican food some day:D

  10. Kevin June 11, 2008 at 12:22 am - Reply

    Those enchiladas look so good! Mexican food contains a lot of my favorites!

  11. cookinpanda August 23, 2008 at 12:31 pm - Reply

    Oh HoneyB, this sounds great. And, it’s a convenient make a head kind of dish that really fits my schedule of late.

  12. Bellehel April 14, 2017 at 12:44 pm - Reply

    These look pretty good! I like the idea of canned tomatoes much more than canned tomato sauce and I also am curious to see what the sour cream/lime juice combo tastes like since I don’t have access to a lot of Mexican cheeses.
    I’m sure the 1 cup of veg. Oil must be an error, I will try 1 tbsp.

    • Shelby April 15, 2017 at 8:30 am - Reply

      Hi Bellehel, the 1 cup of oil is not an error. You can reduce it some if you wish, but that is how the recipe is written. This makes a lot of sauce. 🙂 I hope you enjoy and let me know how you liked it with reducing the oil!

      • Bellehel April 27, 2017 at 11:30 pm - Reply

        These were excellent! The sour cream/lime sauce really added to the taste and my husband said it looked good for presentation too! I did only use about 2 tbsp. of the oil in the whole recipe to sauté the onion and garlic and because of this I found the sauce a bit thick so I added about 1cup of tomato sauce too. With the diced tomatoes it made a nice sauce with a bit of texture and with so much less calories than using the 1 cup of oil. Sorry Shelby, I just can’t imagine putting that much oil in any sauce. Thank you so much for sharing, it will be my go-to enchilada recipe for sure.

        • Shelby April 30, 2017 at 7:40 am - Reply

          Bellehel, Thank you so much for returning to let me know how your recipe turned out! It is great to know it worked well for you by reducing the oil and I will try that myself next time I make the recipe 🙂 So happy this will be your go to from this point on.

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  21. cheri April 30, 2017 at 1:08 pm - Reply

    Hi Shelby, your enchiladas look delicious, love that you added a little sour cream and cilantro on top. Also thank you for hosting!

  22. Liz April 30, 2017 at 2:33 pm - Reply

    Wow, all that cheese and your gorgeous photos have me sold! I don’t even think Bill would complain about not having meat for dinner!

  23. Sarah Reid, CNP (@jo_jo_ba) April 30, 2017 at 2:47 pm - Reply

    You can’t go wrong with enchiladas!

  24. […] Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch […]

  25. Hezzi-D April 30, 2017 at 4:59 pm - Reply

    I totally love enchiladas! These sound so good!

  26. The Ninja Baker April 30, 2017 at 5:59 pm - Reply

    Brilliant enchiladas, Shelby. Thank you for hosting today’s Sunday Supper.

  27. Eileen May 1, 2017 at 11:35 am - Reply

    Mmmm, I would definitely not be grumpy to have this for dinner. Classics are classic for a reason.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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