• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Main Dish

    Cheese Enchiladas with Red Sauce

    Published: Apr 7, 2018 Last updated: May 21, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    693 shares
    • Facebook
    • Twitter
    Your favorite authentic Mexican recipe made right at home! These are the best vegetarian Cheese Enchiladas with a homemade red enchilada sauce and topped with more cheese for a delicious casserole the whole family will love.
    Featured image for cheese enchiladas with red sauce.

    These Cheese Enchiladas with Red Sauce are a great recipe and have been family favorite for over 30 years in my home! Cheese filled tortillas are smothered in an easy homemade enchilada 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.

    Cheese Enchiladas with Red Sauce
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Top Tip
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️The homemade red enchilada sauce is far better than any can of enchilada sauce you will find.

    ✔️ It is easy to adapt this meatless meal for meat eaters by adding ground beef or rotisserie chicken with the cheese in the center of the tortilla to up the protein.

    ✔️ You can make your own restaurant-style cheese enchilada recipe that the whole family will love right in your own kitchen.

    A fork with a bite of food on it.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Onion

    Garlic 

    Vegetable oil

    Chicken broth

    Canned tomatoes

    Chili powder

    Ground cumin

    Dried oregano

    Flour tortillas, you can make your own flour tortillas or buy them.

    Sharp cheddar cheese

    Sour cream

    Fresh Limes

    Cilantro

    Cheese filled tortillas rolled and assembled in baking dish with sauce on the side in a skillet.

    🔪 Instructions

    To make the sauce

    1. In a large skillet over medium heat, heat oil until hot. Add the onion and garlic to the hot oil and cook over medium-high heat for 2 minutes, or until onion is tender.
    2. 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

    1. 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.
    2. 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.
    3. 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.
    Casserole in assembly before baking.

    🥄 Equipment

    • 9 x 13 Baking dish
    • Large skillet
    • Tongs

    🥫Storage

    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.

    📖 Variations

    • Use 4 cups of fresh diced tomatoes in place of the canned tomatoes.
    • Monterey jack cheese or a Mexican cheese blend can be used in place of the cheddar cheese.
    • Make these extra cheesy enchiladas by sprinkling the top of the baked enchilada with cojita cheese.
    • Sprinkled the baked enchiladas with chopped green onion in place of cilantro.
    • Keep it vegetarian and up the protein by adding chopped Vegan Steaks to the filling

    💭 Top Tip

    • Be sure to fully submerge the tortilla into the red enchilada sauce. This will softens the tortilla slightly making it easier to roll, and the oil in the sauce will coat the tortilla, allowing it to get crispy around the edges when baking.
    Overhead view of baked vegetarian cheese enchiladas in a casserole dish.

    🙋 FAQ's

    What are the best kind of tortillas to use in this recipe?

    I recommend flour tortillas or sturdy yellow corn tortillas, as they will need to hold to being dipped into the sauce before rolling.

    Do I need to thicken the enchilada sauce?

    No, simmering the sauce for the hour needed will reduce the liquids and thicken the sauce all it needs to be.

    📚 Related Recipes

    Shrimp Enchiladas Recipe

    Green Chicken Enchiladas - low carb recipe

    Chicken Enchilada Casserole - low carb recipe

    🍽 Serve with...

    Serve these vegetarian cheese enchiladas with a side of Spanish Rice, homemade refried beans, or warm pinto beans.

    Overhead view of two Cheese Enchiladas with Red Sauce on a white plate.

    🏫 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.

    Cheese Enchiladas with Red Sauce

    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Featured image for cheese enchiladas with red sauce.

    Cheese Enchiladas with Red Sauce

    Shelby Law Ruttan
    Your favorite authentic Mexican recipe made right at home! These are the best vegetarian Cheese Enchiladas with a homemade red enchilada sauce and topped with more cheese for a delicious casserole the whole family will love.
    4.34 from 6 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 1 hr 10 mins
    Cook Time 20 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Mexican
    Servings 5
    Calories 552 kcal

    Equipment

    • 9 x 13 Baking dish
    • Large skillet
    • Tongs

    As an Amazon Associate I earn from qualifying purchases.

    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

    Nutrition

    Calories: 552kcalCarbohydrates: 46gProtein: 24gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 77mgSodium: 1593mgPotassium: 672mgFiber: 6gSugar: 9gVitamin A: 1537IUVitamin C: 23mgCalcium: 691mgIron: 5mg
    Keyword Cheese Enchiladas, Cheese Enchiladas with Red Sauce
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Main Dish

    • Featured image for Corned Beef Hash recipe.
      Homemade Corned Beef Hash and Eggs
    • Featured image for shrimp tortilla soup.
      Low Carb Shrimp Tortilla Soup
    • Featured image for Air Fryer Glazed Salmon Bites
      Air Fryer Salmon Bites
    • Featured image for Air Fryer Ribeye Steak.
      Air Fryer Ribeye Steak

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Frankie

      April 27, 2021 at 3:43 pm

      4 stars
      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.

      Reply
      • Shelby Law Ruttan

        April 28, 2021 at 10:38 am

        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.

        Reply
    2. EmIly

      February 21, 2020 at 4:57 pm

      The recipe is no longer available

      Reply
      • Shelby Law Ruttan

        February 21, 2020 at 7:56 pm

        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.

        Reply
    3. Deborah S Denman

      April 04, 2019 at 12:04 pm

      IS THIS CORRECT 1 CUP OF OIL ??

      Reply
      • Shelby Law Ruttan

        April 04, 2019 at 7:26 pm

        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.

        Reply
    4. Chanie

      December 12, 2018 at 6:10 pm

      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?

      Reply
      • Shelby

        December 12, 2018 at 8:19 pm

        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.

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    693 shares