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With just 45 minutes from start to finish, these Cheese Enchiladas have a rich homemade red sauce and perfectly rolled corn tortillas that won’t crack, for the ultimate comfort food dinner.
Some dishes are pure comfort, and Cheese Enchiladas are one of them. Warm, saucy, and packed with melty cheese, they’re simple but incredibly satisfying. With so few ingredients, I think it’s worth taking a few extra minutes to make Homemade Red Enchilada Sauce. It’s what turns good enchiladas into great ones (though in a pinch, canned sauce works too).
Even with making the sauce from scratch, this recipe is perfect for busy weeknights or casual weekend dinners. The key is in the details, and this post will walk you through everything, from making a foolproof sauce to the best way to prepare your tortillas so they never break.
Table of Contents
Recipe at a Glance
- Hands-on Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 enchiladas
- Bonuses: Make-ahead and freezer-friendly!
Ingredients for Cheese Enchiladas
For the Enchiladas
- Corn Tortillas: Look for fresh tortillas that feel pliable. A quick fry makes them easier to roll without cracking and adds incredible flavor.
- Sharp Cheddar and Monterey Jack: This blend gives you the best of both worlds: bold flavor from the cheddar and creamy, gooey perfection from the Jack. I like to shred it fresh from the block; it melts so much better than pre-shredded because it doesn’t have added starches.
For the Sauce
- Chili Powder: This is a spice blend, not pure ground chiles. Most supermarket brands work well, but a quality one makes a noticeable difference in the sauce’s flavor.
- Ancho Chile Powder: Made from dried poblanos, it adds a lovely sweet heat and smoky depth.
- Mexican Oregano: It’s worth seeking this out over standard Mediterranean oregano for its earthy, citrusy notes that are classic in Mexican cuisine.
- Chicken Broth: Homemade or your favorite store-bought brand both work. For a vegetarian version, simply use vegetable broth.
Optional Toppings
- Green Onions: Look for fresh, crisp ones with bright green tops.
- Radishes: Choose firm radishes with bright red skin and fresh greens.
- Lettuce: Either iceberg or romaine adds fresh crunch.
- White Onion: Choose onions that feel heavy and firm with crisp, papery skin.
- Fresh Cilantro: Look for bright, perky leaves with no yellowing.
- Pico de Gallo
- Salsa Guacamole
Why This Recipe Works
- Rich Homemade Sauce: The from-scratch red sauce has a deep, savory flavor you can’t get from a can, but I’ve also included a 5-minute speedy sauce for busy nights.
- No-Break Tortillas: Lightly frying the corn tortillas is the secret that makes them pliable and flavorful, ensuring they roll perfectly without cracking or turning mushy.
- Perfectly Melty Cheese: A blend of sharp cheddar and Monterey Jack provides both bold flavor and that irresistible, gooey cheese pull.
- Adaptable for Any Night: With options for a quick sauce and a “stacked” casserole version, this recipe easily adapts to your schedule.
How to Make Cheese Enchiladas
Make the Enchilada Sauce. Start by making the enchilada sauce. You’ll cook flour in olive oil until bubbling, then add the spices and cook until fragrant. Stir in broth and tomato sauce, then simmer until the sauce thickens enough to coat the back of a spoon.
Prepare the Tortillas and Filling. Heat oil in a small skillet and quickly fry each tortilla just until flexible. As you work, stack them on a plate to keep them warm and pliable. In a bowl, mix the shredded cheeses and green onions together, reserving some cheese for the topping.
Assemble and Bake. Spread a thin layer of sauce in a 9×13-inch baking dish. Fill each warm tortilla with the cheese mixture, roll it tightly, and place it seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with the reserved cheese. Cover with foil and bake at 400°F until hot and bubbly, about 20 minutes.
Pro Tips
The number one frustration when making enchiladas is having the corn tortillas crack and fall apart. Here are the best ways to guarantee that never happens.
The unbreakable tortilla method
- Flash-Frying (Best Flavor and Durability): This is the method I use in the recipe. Frying each tortilla for just 10-15 seconds per side in hot oil makes them incredibly pliable and adds a rich, toasty corn flavor. It also creates a slight barrier that helps them hold up to the sauce without getting soggy.
- Microwaving (Fastest Method): If you’re short on time, wrap a stack of tortillas in damp paper towels and microwave for 30-60 seconds until they are warm and steamy. They will be soft enough to roll but won’t have the added flavor from frying.
- Dry Skillet (No-Oil Method): For a lighter option, warm tortillas one at a time in a hot, dry skillet for about 15-30 seconds per side until they are soft and you see a few light brown spots. This adds a nice toasty flavor without any extra oil.
- Roll Them Tight: Place the filling close to one edge and roll snugly. This helps the enchiladas stay together when serving.
- Don’t Overfill: A generous ¼ cup of cheese per enchilada is plenty. Too much filling will leak out during baking.
- Sauce the Pan First: Spreading a layer of sauce on the bottom of the baking dish prevents the enchiladas from sticking and ensures they are saucy all around.
Recipe Variations
- Stacked Enchilada Casserole: For a quicker weeknight meal, skip the rolling. Tear the fried tortillas into quarters. Layer them in the baking dish like a lasagna with the cheese filling and sauce. Bake as directed for an easy, delicious casserole.
- Switch Up the Cheese: Sometimes I use all cheddar or mix in Oaxaca cheese for an extra-stretchy pull. Pepper jack adds a nice kick of heat.
- Adjust the Heat: Add extra ancho or chipotle chile powder to the sauce, or mix a can of diced green chiles into the cheese filling for more heat.
- Make them Heartier: Layer in some Homemade Refried Beans, Refried Black Beans or Slow Cooker Pinto Beans to the cheese filling.
- Quicker Version: Store-bought sauce works in a pinch, you’ll need about 2 1/2 cups. Green Enchilada Sauce makes a great variation, too.
Make-Ahead, Storage and Reheating
- Make-Ahead: You can assemble the enchiladas without the sauce up to a day ahead and refrigerate. I recommend storing the sauce separately and pouring it over just before baking to prevent the tortillas from getting soggy. Add 5-10 minutes to the baking time.
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
- Reheating: Place the enchiladas in a 350°F oven, covered with foil, and bake until warmed through, about 15 to 20 minutes.
- Freezing: To freeze, assemble the enchiladas in a freezer-safe dish but do not bake. Wrap well and freeze for up to 3 months. Bake straight from the freezer at 375°F, covered with foil, for about 45 minutes. Uncover and bake for another 10 to 15 minutes until hot and bubbly.
FAQ
The key is to warm them properly before rolling. I find that flash-frying them in a little oil for 10-15 seconds per side is the most foolproof method for both flexibility and flavor. Microwaving them in a damp paper towel or warming them in a dry skillet also works well, as detailed in the “Unbreakable Tortilla Method” box above.
This usually happens for two reasons: the tortillas weren’t prepared correctly, or the sauce was too thin. Frying the tortillas creates a light barrier that helps them absorb the sauce without turning to mush. Also, make sure your enchilada sauce is simmered long enough to thicken so it coats the back of a spoon; a watery sauce will lead to watery enchiladas.
A combination of a good melting cheese and a flavorful cheese is ideal. I use Monterey Jack for its supreme meltiness and sharp cheddar for its bold flavor. Other great options include Oaxaca cheese (quesadilla cheese), Colby Jack, or a pre-bagged Mexican cheese blend.
While you don’t have to, I highly recommend it. A quick fry in hot oil makes the tortillas durable and easy to roll, adds a wonderful toasty corn flavor, and helps prevent them from becoming soggy in the sauce. It’s the step that takes your enchiladas from good to great.
There’s something undeniably satisfying about pulling a bubbling pan of cheese enchiladas from the oven. The tortillas stay soft but sturdy, the sauce clings just right, and the cheese melts into every bite. I hope you’ll give this recipe a try and leave a comment below!
Serve With
More Must-Try Enchiladas
Cheese Enchiladas
Equipment
- 9×13-inch baking dish
- Medium saucepan
- Small skillet
Ingredients
For the Classic Homemade Enchilada Sauce
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder (A blend of spices, not chile powder, which is a single variety of chile, dried and ground.)
- 1 tablespoon ancho chile powder or chipotle chile powder (recipe note #1)
- 1 teaspoon dried oregano ideally Mexican oregano
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 8 ounces tomato sauce or tomato purée
- fine sea salt to taste optional
For the Enchiladas
- 2 tablespoons olive oil divided, plus more for brushing baking dish
- 12 6-inch corn tortillas
- 6 ounces shredded sharp cheddar cheese divided
- 8 ounces shredded Monterey Jack cheese
- 3 green onions thinly sliced into rounds, plus more for garnish
Optional Toppings
- avocado slices
- shredded iceberg or romaine lettuce
- thinly sliced radishes
- diced white onion
- chopped fresh cilantro
- sour cream
Instructions
- Preheat Oven: Preheat oven to 400°F (204°C). Lightly brush a 9×13-inch baking dish with olive oil.
Make the Enchilada Sauce
- In a medium saucepan, heat 3 tablespoons of olive oil over medium-low heat. Sprinkle in the flour and cook, stirring continuously, for about 1 minute until smooth and bubbling. Stir in the chili powder, ancho chile powder, oregano, and cumin; cook for 30 seconds until fragrant. Whisk in the broth and tomato sauce until smooth. Let the sauce come to a simmer and cook for 5 to 8 minutes, stirring frequently, until it's thick enough to coat the back of a spoon. Remove from heat and season with salt to taste.
Prepare the Tortillas:
- In a small, non-stick skillet, heat oil over medium heat until hot. Add one corn tortilla and fry for 10-15 seconds on each side until it's flexible and lightly browned; lift with tongs, shaking off excess oil, then transfer to a clean plate. Continue with the remaining tortillas, stacking them as you finish each one. Keep an eye on the heat level – adjust it if the tortillas are browning too slowly or too quickly and add more oil to the pan as needed.
Assemble and Bake:
- Brush bottom and edges of a 9 x 13-inch baking dish with olive oil. Spread 1/2 cup of enchilada sauce into dish in an even layer.
- Combine shredded Monterey Jack and cheddar cheeses in a large bowl; set aside 1 cup (~2 ounces) for topping. Sprinkle 1/2 cup cheese (~1 ounce) mixture and ~1 tablespoon of sliced green onion down the center of one warm tortilla; roll up and place seam-side down in the baking dish. Repeat process with the remaining tortillas, arranging in 2 columns of 6 enchiladas across the width of the baking dish.
- Pour remaining enchilada sauce evenly over the enchiladas and sprinkle reserved cheese over the top. Cover dish tightly with aluminum foil and bake until cheese melts and enchiladas are heated through, ~20 minutes.
Serve:
- Remove from oven and let stand 5 minutes before serving. Garnish with sliced green onion if you like and serve with your choice of toppings.
Notes
- Chile Powders: Don’t confuse chili powder (a blend) with pure chile powders. Ancho chile powder is mild with sweet-hot notes, while chipotle is spicier and smoky. Feel free to use what you like best.
- 5-Minute Speedy Sauce: If you’re in a hurry: Whisk together 1 (15 oz) can of tomato sauce, 1 cup of chicken broth, 2 tablespoons of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, and ½ teaspoon of oregano in a saucepan. Simmer for 5 minutes until slightly thickened, and you’re ready to go!
- Sauce Quantity: This recipe makes about 2 ½ cups of sauce, which I find is perfect for saucy enchiladas. If you prefer them a little less saucy, you can hold some back.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
