Last Updated on August 25, 2025 by Casia Valdés
Red Cheese Enchiladas were one of the first Mexican dishes I ever learned to make—and they’ve remained a comfort food favorite ever since. My grandmother swore by keeping things simple: homemade chili sauce, quality tortillas, and a generous layer of melted cheese. The moment that casserole dish comes out of the oven—sizzling, golden, and bubbling with sauce—you know dinner is about to be something special.
This Red Cheese Enchiladas recipe is perfect for busy weeknights or cozy weekend dinners. It’s a dish that relies on pantry staples and comes together with minimal effort but maximum flavor. The homemade chili sauce adds boldness, while the cheesy filling makes it irresistibly comforting. Whether you serve it solo or with a side of rice and beans, this dish is bound to become a staple in your rotation.
Table of Contents
Why You’ll Love This Recipe
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Bold homemade sauce – No cans needed—just a simple, flavor-packed chili base.
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Perfectly cheesy – Every bite oozes with melty, bubbly Mexican cheese.
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Great for feeding a family – Hearty and satisfying, even for picky eaters.
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Versatile – Add beans, veggies, or meat if you want to make it your own.
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Pantry-friendly – Most ingredients are probably already in your kitchen.
Ingredients (Serves 4)
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2 tablespoons oil
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4 tablespoons flour
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3 tablespoons Gebhardt Chili Powder (or any high-quality chili powder)
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½ teaspoon garlic powder
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¼ teaspoon oregano
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½ teaspoon salt
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½ teaspoon cumin
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2 cups chicken broth (or veggie broth for vegetarian version)
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12 corn tortillas (6-inch)
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2½ cups shredded Mexican cheese blend
Instructions
Step 1: Make the Red Chili Sauce
In a medium saucepan over medium heat, add the oil. Once heated, stir in the flour and whisk for 1–2 minutes to create a roux. The mixture should be smooth and just slightly golden.
Add the chili powder, garlic powder, oregano, cumin, and salt. Whisk well to form a thick, fragrant paste. This toasting step brings out the depth of the spices.
Step 2: Add the Broth
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Keep whisking until fully combined. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Set aside and keep warm.
Step 3: Prepare the Tortillas
Lightly grease an 11×7-inch baking dish. Warm each corn tortilla by dipping it briefly into the warm chili sauce—just enough to soften it and make it easy to roll without tearing. You can also microwave the tortillas briefly if needed.
Step 4: Fill and Roll
Place a generous handful of shredded Mexican cheese into the center of each saucy tortilla. Roll tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and the pan is full.
Step 5: Top and Bake
Pour any remaining red chili sauce evenly over the rolled enchiladas. Sprinkle the top with the remaining cheese. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until hot and bubbly with melted cheese.
Step 6: Serve and Enjoy
Let the enchiladas cool slightly before serving. Serve them with classic Mexican sides like rice, refried beans, or a crisp green salad. A dollop of sour cream or sliced avocado on top is always welcome.
Serving Suggestions
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Mexican rice or cilantro-lime rice
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Refried or black beans
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Pico de gallo or salsa verde
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Fresh guacamole or avocado slices
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Corn salad or a simple cabbage slaw
Tips and Variations
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Add protein: Mix in shredded chicken, ground beef, or beans with the cheese filling.
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Make it spicy: Add chipotle in adobo or extra chili flakes to the sauce.
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Use flour tortillas: If preferred, use small flour tortillas—but don’t skip warming them first.
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Make ahead: Assemble the enchiladas earlier in the day and bake just before serving.
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Go vegetarian: Use vegetable broth and add sautéed veggies like mushrooms or spinach.
Frequently Asked Questions
Can I freeze Red Cheese Enchiladas?
Yes! Assemble them without baking, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 35–40 minutes.
What if I don’t have Gebhardt Chili Powder?
Use any good-quality chili powder, or mix a combination of ancho and guajillo powders for a similar taste.
Can I use store-bought sauce?
You can, but homemade makes a huge difference. This sauce is fast and adds incredible depth.
Can I make this dish vegan?
Yes—use plant-based cheese and vegetable broth. Add black beans or grilled vegetables for heartiness.
How do I prevent the tortillas from breaking?
Always warm them in sauce or microwave them briefly so they’re pliable before rolling.
Final Thoughts
Red Cheese Enchiladas are the definition of comfort food. With a simple homemade chili sauce and layers of gooey cheese, this dish proves you don’t need meat or complicated techniques to create something deeply flavorful. Perfect for a weeknight dinner, potluck, or cozy weekend meal, these enchiladas are bound to become a favorite.
Once you’ve tried them made from scratch, you’ll never want to go back to canned sauce or frozen versions again. So preheat the oven, grab those tortillas, and prepare for some seriously delicious bites.
Red Cheese Enchiladas
Ingredients
Method
- In a medium saucepan over medium heat, add the oil. Once heated, stir in the flour and whisk for 1–2 minutes to create a roux. The mixture should be smooth and just slightly golden.
- Add the chili powder, garlic powder, oregano, cumin, and salt. Whisk well to form a thick, fragrant paste. This toasting step brings out the depth of the spices.
- Slowly pour in the chicken broth while whisking constantly to avoid lumps. Keep whisking until fully combined. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Set aside and keep warm.
- Lightly grease an 11×7-inch baking dish. Warm each corn tortilla by dipping it briefly into the warm chili sauce—just enough to soften it and make it easy to roll without tearing. You can also microwave the tortillas briefly if needed.
- Place a generous handful of shredded Mexican cheese into the center of each saucy tortilla. Roll tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and the pan is full.
- Pour any remaining red chili sauce evenly over the rolled enchiladas. Sprinkle the top with the remaining cheese. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until hot and bubbly with melted cheese.
- Let the enchiladas cool slightly before serving. Serve them with classic Mexican sides like rice, refried beans, or a crisp green salad. A dollop of sour cream or sliced avocado on top is always welcome.
