Cheese Enchiladas with Red Sauce — this is one of those recipes that’s always a win at my house. Simple, cozy, and seriously delicious. Just a handful of everyday ingredients, no chopping required (yes, really!), and you can have it prepped in minutes.
What takes it over the top? That rich, homemade enchilada sauce that soaks into every cheesy bite — it tastes like something you’d order at your favorite Mexican spot. And every time I make it? My family scrapes the casserole dish clean.
LET’S GET YOU SOME — you’re going to love it!
Table of Contents
Why you’ll love it
There’s just something about the simple, cheesy goodness of classic enchiladas that never gets old — especially when they’re smothered in rich, flavorful red enchilada sauce. The best part? No thawing, no chopping, and it all comes together fast. Want to make them extra special? Whip up a batch of homemade sauce. But if you’re in a hurry, store-bought works great too for a quick, cozy dinner everyone will love. (If you love rich sauces, you might also enjoy this tomato gravy recipe — so versatile for many dishes.)
Easy Cheese Enchiladas Steps
A lot of people think homemade cheese enchiladas are some big, complicated project — but honestly? They couldn’t be easier.
Step 1: Whip up a quick red enchilada sauce — it takes just 10 minutes with basic fridge and pantry staples.
Step 2: Sprinkle plenty of shredded Mexican cheese into the center of each corn tortilla, roll them up, and nestle them into a casserole dish.
Step 3: Smother with that delicious red sauce and bake.
That’s it! Simple, cheesy, and so, so good.
Here’s what you’ll need for these dreamy Cheese Enchiladas
For the Enchiladas:
- White corn tortillas: I love Mi Rancho Thincredible — they stay soft and don’t crack. Mission Super Soft White Corn Tortillas or yellow corn tortillas work great too. If you prefer flour tortillas (or aren’t gluten-free), those are totally fine as well!
- Shredded Mexican cheese blend: The classic mix that melts perfectly and gives you that ooey-gooey, stretchy, restaurant-style enchilada goodness. For more on the best types of Mexican cheese, this Healthline guide to Mexican cheeses is super helpful.
For the Red Enchilada Sauce:
- Vegetable oil: Or any neutral oil — avocado or canola oil work perfectly.
- Flour: For a gluten-free option, use a 1:1 blend — it works better than single-ingredient flours like coconut or almond. Regular all-purpose flour works great if gluten isn’t an issue.
- Chili powder: Mild for a gentle heat, or spice it up with hot chili powder or a pinch of cayenne.
- Onion powder: All that onion flavor, no chopping needed!
- Dried oregano: Be sure to use dried leaves, not ground oregano.
- Salt: Just a little to bring everything together.
- Garlic powder: More flavor, no peeling or chopping required.
- Cumin: For that warm, smoky note that makes the sauce so good.
- Tomato paste: Adds a rich color and depth to the sauce.
- Chicken broth: Or veggie broth if you’d like to keep it vegetarian — both are delicious.
Simple pantry staples, big flavor payoff — that’s my kind of recipe!
Make Ahead & Freezing Tips
Want to get a head start? You can totally prep these homemade cheese enchiladas a few days ahead! I like to roll and arrange the enchiladas in the baking dish, cover them well, and store the sauce separately. Then, when you’re ready to bake, just pour the sauce and cheese over the top. If you’re short on time, you can assemble everything with the sauce a few hours before baking — it works just fine.
To freeze:
Just assemble the enchiladas (don’t bake), then cover the pan tightly with plastic wrap and a layer of foil. Pop it in the freezer for up to 1 month. When you’re ready to enjoy, let it thaw overnight in the fridge, then uncover and bake. Easy and so handy for busy nights!
For more make-ahead comfort food ideas, this spaghetti casserole recipe is another family favorite.
FAQ’s
What is the best melting cheese for enchiladas?
A Mexican cheese blend is a go-to favorite — it usually includes cheeses like Monterey Jack, cheddar, asadero, and queso quesadilla, which all melt beautifully and give you that gooey, stretchy, restaurant-style finish. If you’re going more traditional, Oaxaca or chihuahua cheese are amazing too — super melty and flavorful!
What is the secret to good enchiladas?
The secret? It’s all about balance and sauce! A flavorful homemade enchilada sauce takes things to the next level, and making sure your tortillas are soft and pliable (warm them first!) keeps them from cracking or falling apart. Don’t overfill, and let everything bake until bubbly — that’s when the magic happens!
Why are they called divorced enchiladas?
“Enchiladas divorciadas” (divorced enchiladas) get their name because they’re served with two different sauces — typically red on one side and green on the other, separated like a “divorce.” It’s a fun, flavorful way to enjoy both sauces on one plate, and honestly, it’s perfect for indecisive eaters (no judgment here!).
Cheese Enchiladas with Red Sauce
Ingredients
- 2 tablespoons butter
- 1/3 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cups tomato juice divided
- 2 tablespoon Kamut white flour, or All Purpose Flour
- 1 tablespoon chili powder
- 1/2 teaspoon coarse salt
- 1 10-ounce can mild or medium enchilada sauce
- 2 to 3 sticks of cinnamon or 1/4 teaspoon ground cinnamon
- 12 corn tortillas
- 3 cups shredded medium cheddar cheese
- 1 2.25-ouncecan sliced black olives, drained (optional)
- 2 cups chopped iceberg lettuce
- Sour Cream
Instructions
- Melt the butter in a small saucepan over medium heat. Add the onion and bell pepper and cook and stir until soft.
- Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
- Pour the puree into the pan and whisk in the flour, chili powder, and salt. Cook, stirring, until slightly thickened, over medium- high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce, and the cinnamon. Bring to a low boil. Decrease the heat and simmer 15 minutes.
- Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.
- When the sauce is ready, remove the cinnamon sticks (if using) and, with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortilla to the cookie sheet Repeat for the other tortillas.
- Heat the oven to 350 degrees. Working on the cookie sheet, place 3 tablespoons of cheese down the middle of one tortilla and roll it up. Place seam side down in a 9 x 13-inch baking dish. Repeat for the other tortillas. Cover the tortillas with the remaining sauce and remaining cheese. Sprinkle the olives over the top. Bake 15 minutes.
- Serve with lettuce and sour cream on the side.
