Cheese Enchiladas with Red Sauce

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

Ingredients

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

Instructions

  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

 

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.

13 Comments

  1. Chanie December 12, 2018 at 6:10 pm - Reply

    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 December 12, 2018 at 8:19 pm - Reply

      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.

  2. Deborah S Denman April 4, 2019 at 12:04 pm - Reply

    IS THIS CORRECT 1 CUP OF OIL ??

    • Shelby Law Ruttan April 4, 2019 at 7:26 pm - Reply

      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.

  3. Anonymous September 26, 2019 at 12:58 pm - Reply

    5

  4. EmIly February 21, 2020 at 4:57 pm - Reply

    The recipe is no longer available

    • Shelby Law Ruttan February 21, 2020 at 7:56 pm - Reply

      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.

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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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