Ever wonder why restaurant enchiladas taste so much better than homemade? I did! And after years of attempts at recreating authentic restaurant-style Tex-Mex cheese enchiladas at home (with good but never exceptional results), I've finally cracked the code and discovered the game-changing secret for making the best homemade enchiladas- it's shockingly simple, and I can't wait to share it with you!
If you're reading this, I'm betting you love Tex-Mex enchiladas at least as much as we do. And maybe also like me, you've tried countless recipes, but none ever lived up to the flavor or texture of the signature red oil-slicked enchilada platter from your favorite Mexican restaurant.
Personally, I've been on the hunt for decades to find the best cheese enchilada recipe that actually tastes as good or better than my favorite restaurant enchiladas.
And that's what I'm sharing with you here. Sounds too good to be true, right? Nope! This classic homemade enchilada recipe is a game-changer for home cooks. Because this recipe, my friends, has beat out several of our favorite Tex-Mex spots according to an ever-growing list of readers and my Tex-Mex-loving friends and family!
What You'll Learn in This Post
In this post, you'll discover the authentic technique generations of Tex-Mex restaurants have relied on to make superior cheese enchiladas. Once you learn this method, you'll never go back to basic enchiladas again. I know our family won't!
If you love authentic Tex-Mex recipes, try these easy authentic refried beans and our favorite Mexican cilantro rice that's even better than Chipotle and way less expensive too!
Jump to:
- What You'll Learn in This Post
- Best Cheese Enchiladas with Red Chili Gravy Video
- Why This Recipe Works
- Why You'll Love This Cheese Enchilada Recipe
- What's the Secret to the Best Cheese Enchiladas?
- Enchilada Sauce Ingredients (Red Chili Gravy)
- Tex-Mex Cheese Enchiladas Ingredients
- How to Make Cheese Enchiladas
- Best Cheese for Enchiladas
- How to Prevent Tortillas from Cracking
- Cheese Enchilada Substitutions
- Tex-Mex Enchilada Variations
- Equipment Needed For Making Cheese Enchiladas
- What to Serve with Cheese Enchiladas
- Enchilada Meal Prep Options:
- How to Store Enchiladas & Extra Sauce
- Best Way to Reheat Enchiladas
- Cheese Enchilada Best Tips
- Cheese Enchiladas FAQ
- More Easy Mexican & Tex-Mex Recipes
- 📖 Recipe
- Food Safety
Best Cheese Enchiladas with Red Chili Gravy Video
No matter what you call it - red chili gravy, red enchilada sauce, or red sauce, this How-to video shows you step-by-step just how simple authentic Tex-Mex cheese enchiladas are to make!
Why This Recipe Works
You don't need to be born a Southerner to know the difference between so-so cheese enchiladas and great ones - your tastebuds will tell you! But if you did grow up in the South like me, you'll know this is a legit restaurant-enchilada recipe as soon as you taste it.
The foundation of excellent Tex-Mex enchiladas starts with homemade red enchilada sauce that uses whole dried chilies, not just the usual chili powder and dried spices so many "quick and easy enchilada recipes" call for.
Luckily, this recipe is just as simple to make as those versions and can be made in an hour. Making the enchilada sauce ahead of time makes this dish even quicker to cook!
Why You'll Love This Cheese Enchilada Recipe
- Game-Changing Enchilada Sauce - Uses whole ancho chiles (not just powdered spices) for authentic restaurant-worthy enchiladas
- Super Easy to Make - Simple steps and basic ingredients create incredible results that taste almost too good to be true (seriously), in an hour
- Clean, Simple Ingredients - Skip highly processed canned enchilada sauce for a healthier enchilada recipe made with whole ingredients you can pronounce
- Perfect for Meal Prep - Freeze before or after baking for quick dinners anytime
- Budget-Friendly - Way cheaper than takeout but tastes just as good
- Family-Friendly - A tried and tested recipe that kids and picky eaters love
- Foolproof Method - Clear steps ensure perfect results, even for beginners
- Versatile - Customize the spice level or protein (chicken, beef, pork or shrimp)
What's the Secret to the Best Cheese Enchiladas?
Warm corn tortillas, slathered with silky homemade red enchilada sauce, and filled with melty cheese and finely minced onions are at the heart of authentic Tex-Mex cuisine.
And the secret to making the best homemade enchiladas lies mostly in the sauce and how good it is (or isn't). So, how do you make the best, most flavorful sauce? From scratch - using whole ancho chilis to create a paste that gets added to the other spices and seasonings. And it couldn't be easier!
Enchilada Sauce Ingredients (Red Chili Gravy)
Make restaurant-quality cheese enchiladas in minutes by first preparing this red enchilada sauce ahead of time. The sauce keeps perfectly in an airtight container for up to 5 days in the refrigerator, making enchiladas an easy weeknight dinner option. Once this sauce is ready, you only need 3 other ingredients to make a full batch of cheese enchiladas!
For the Red Chili Enchilada Sauce (Ancho Chile Gravy):
- dried ancho chiles
- lard (unsalted butter/vegetable oil/bacon fat like BaconUP®)
- unsalted butter
- cumin
- garlic
- all-purpose flour
- chicken stock
- chili powder (McCormick's or Gebhardt)
- tomato paste
- salt
- apple cider vinegar
It's possible to use canned enchilada sauce for convenience, but the results will never taste even close to your favorite Mexican restaurant enchiladas.
See recipe card for full measurements.
Tex-Mex Cheese Enchiladas Ingredients
The magic of authentic cheese enchiladas comes from just 4 simple ingredients: corn tortillas, melty cheese (with the perfect blend ratio), finely minced onions, and my rich homemade red chili gravy for that classic Tex-Mex flavor.
- Corn Tortillas: Yellow or white corn tortillas like La Banderita, Mission, and Mi Rancho THINcredible Organic Tortillas all work great in this recipe
- Homemade Red Enchilada Sauce: Dried whole ancho chilis are the backbone of authentic Tex-Mex enchilada sauce, providing deep complex flavor that's impossible to get if you only use ground chili powder and dried spices, or opt for canned sauce
- Mexican blend cheese: I use a blend of freshly grated sharp cheddar cheese and Colby Jack in a 2:1 ratio, which provides the right melt, stretch, and chew for that restaurant-style texture (sub Monterey Jack and regular cheddar with good results)
- White onion: Finely minced white onion is traditional for authentic flavor, but yellow onion works as well, or you can leave them out if you're not a fan of onions
See recipe card for ingredient quantities.
How to Make Cheese Enchiladas
The secret to restaurant-style Tex-Mex enchiladas lies in the authentic red enchilada sauce made with ancho chile paste. While you'll find my complete enchilada sauce recipe here, let's focus on transforming that amazing sauce into perfect cheese enchiladas.
Step 1. Make the red enchilada sauce. Make the sauce using these instructions and set aside (can be made up to 5 days ahead and refrigerated or up to 3 months ahead and frozen). If reheating the sauce, do so gently over low heat adding chicken stock to thin it out as needed.
Step 2. Shred the cheese and finely dice the onions. Grate the cheese and finely mince onions if using (ingredients can each be prepped up to 3 days ahead and stored in separate glass jars).
Step 3. Soften the Tortillas. In a skillet, heat ½ inch of oil to 300°F/150°C oil and quick-fry each tortilla for 2-3 seconds per side just until softened. Remove them using a pair of tongs or a spider strainer to a paper towel-lined plate. *And don't worry if they break!
Step 4. Assemble the Enchiladas. Preheat oven to 350°F/°175°C and spread about ¼ cup warm enchilada sauce in a 9x13 baking dish to just lightly coat the bottom. Spread one tablespoon of sauce on each tortilla.
Add 2 tablespoons of cheese and a sprinkle of onion (optional) on the lower third of the tortilla and roll them up. Place them seam side down in the casserole dish.
Repeat with remaining enchiladas. Cover with enchilada sauce being sure to cover all the edges. Add the last of the cheese and sprinkle with onions.
Step 5. Bake the Enchiladas. Bake enchiladas uncovered for 25-30 minutes, or until the cheese is melted, and heated throughout. Remove from the oven and rest for 5 minutes before serving, Enjoy!
Find detailed instructions in recipe card.
Best Cheese for Enchiladas
Based on traditional Mexican and Tex-Mex cooking, here are the best melting cheeses for enchiladas, ranked by melting quality and authentic flavor:
Traditional Mexican Cheese Options
These Mexican cheeses aren't typically associated with Tex-Mex Enchiladas but used in many traditional Mexican enchilada recipes:
- Oaxaca - Pulls apart like string cheese, melts beautifully with a mild, creamy flavor
- Chihuahua - Similar to Monterey Jack with excellent melting properties
- Asadero - Creamy, mild with perfect melt
Easy-to-Find Options
These cheeses are most often used for traditional Tex-Mex Enchiladas:
- Monterey Jack - Easy to find, melts smoothly without getting greasy
- Longhorn Cheddar - Classic Tex-Mex choice, sharper flavor than Jack
- Colby Jack - Good melting properties, nice blend of flavors
How to Prevent Tortillas from Cracking
Store-bought corn tortillas can be stiff and prone to cracking when making enchiladas (especially if they've been previously frozen or have been sitting in the back of your fridge for a while). The beauty of enchiladas is that a few cracks won't ruin your dish (they'll be hidden under all that melty cheese and sauce)!
But here are proven methods to make even the stiffest tortillas more pliable and easier to fill and work with.
Easy Tortilla Softening Methods With Photos:
- Traditional Lightly Fried (shallow-fried) Method: Quickly fry each tortilla in about 1 inch of hot oil for 2-3 seconds per side (my favorite method for achieving that authentic restaurant-style texture and flavor)
- Sauce Dipping Method: Dip heated tortillas briefly in warm enchilada sauce to cover BEFORE filling them (works well but it's messy and requires having extra sauce on hand which my enchilada sauce recipe provides, but some other recipes don't.
- Steaming Method: Wrap tortillas in a clean kitchen towel and steam for 1 minute.
- Microwave Method: (not recommended) Wrap tortillas in damp paper towels, microwave 30 seconds or until warm and pliable - (this creates lower fat cheese enchiladas, but it also tastes the blandest when cooked and I don't recommend it if you want the taste and texture of restaurant enchiladas)
Quick Tip: Nothing beats the flexibility and flavor of homemade tortillas made from scratch. If possible, get them from your local Mexican or Latino market where they're made daily.
Cheese Enchilada Substitutions
- Substitute Vegetable oil, or my favorite - bacon fat (like BaconUp®), or unsalted butter (least favorite) for the lard in the enchilada sauce recipe (though flavor and texture of the sauce will differ)
- Sub Vegetable, beef, pork, or turkey stock for the chicken stock
- Sub Monterey Jack or Longhorn cheeses for Colby Jack
- Sub Rice flour or gluten-free flour blend 1:1 for the AP-flour for gluten-free enchiladas
- Sub Guajillo, New Mexico, or Pasilla chiles if anchos are unavailable (I prefer using ancho chilies which in my opinion makes the most flavorful enchilada sauce)
- Flour tortillas can work in a pinch if you have allergies to corn (though corn tortillas are traditional and taste way better)
Tex-Mex Enchilada Variations
While these classic cheese enchiladas are incredible on their own, here are some popular variations to try using this same homemade chili gravy:
- Vegetarian Cheese Enchiladas: Omit the lard and use all butter or vegetable oil
- Chicken Enchiladas: Replace the 2 tablespoons of cheese called for with 2 tablespoons of cooked shredded chicken. *Use rotisserie chicken for convenience.
- Beef Enchiladas: Replace cheddar cheese with cooked shredded beef.
- Shredded Pork Enchiladas: Replace cheddar cheese with cooked shredded pork.
- Bean and Cheese Enchiladas: Use 1 cup refried beans with 1½ cups cheese for a protein-rich mostly vegetarian version.
- Spicy enchiladas: Add cayenne pepper or use hot chili powder in the enchilada sauce.
- Blue Corn Tortilla Cheese Enchiladas: Substitute homemade or store-bought blue corn tortillas for white or yellow for a visually stunning dish.
Equipment Needed For Making Cheese Enchiladas
- Skillet: Essential for properly toasting chiles and heating tortillas. A 12-inch skillet works perfectly.
- Sauté pan or 4 quart Sauce Pot: For making the enchilada sauce and/or reheating it after being refrigerated or frozen
- Blender or Food Processor: For creating smooth ancho chile paste when prepping the enchilada sauce.
- 9x13 Baking Dish: Glass or ceramic is preferred for even heating.
- Box grater for grating the cheese if not using pre-shredded cheese
- Tongs, spider strainer, OR large slotted spoon for handling tortillas
- Whisk for a smooth gravy
- Chef's knife for finely mincing onions
- Ladle or large serving spoon
What to Serve with Cheese Enchiladas
Save money and create a restaurant-style Mexican Dinner at home for a fraction of the cost of eating out. Here are our favorite authentic sides and toppings to pair with cheese enchiladas straight out of the oven:
Enchilada Toppings:
Enchilada toppings can be as basic as adding a little shredded lettuce and extra diced onions (for more texture). In fact, any of these simple options are perfect toppings for homemade enchiladas!
- Shredded Iceberg Lettuce (or purple cabbage for extra crunch)
- Fresh cilantro
- Finely minced white onion
- Salsa Fresca
- Salsa Verde
- Pineapple-Cilantro Salsa
- Caramelized onions
- Grilled Red Peppers
- Pico de Gallo
- Mexican crema or sour cream
- Avocado-Lime Crema
- Pickled jalapeños
- Sliced fresh jalapeños
- Diced tomatoes
- Sliced radishes
Traditional Sides for Cheese Enchiladas:
Can't decide what to serve with cheese enchiladas? Anything from traditional Mexican restaurant sides like traditional Mexican rice and refried beans are a homerun, but if you want to make it an all out Mexican fiesta for Cinco de Mayo party, add some of these easy sides and dippers.
- Mexican Rice
- Cilantro Rice
- Refried Beans
- Fresh Guacamole
- Fresh fried Tortilla Chips
- Loaded Sheetpan Nachos
- Grilled Chicken Quesadillas
- Taco's al Pastor
- Extra "Beefy" Beyond Meat Tacos (for anyone who may be vegetarian)
Enchilada Meal Prep Options:
- Ancho Chile Paste - Prepare, portion, and freeze for up to 3 months.
- Enchilada Sauce - Make up to 5 days ahead and store in an airtight container in the refrigerator or freeze for up to 3 months.
- Assembled Enchiladas (without sauce added) - Roll and place seam-side down in baking dish, allow them to cool completely, then wrap them with sustainable cling film, and refrigerate for up to 24 hours (or up to 3 days). When ready to bake, gently reheat the enchilada sauce, and top the enchiladas with the slightly warmed sauce, sprinkle with cheese and onions, and bake.
- Completely Assembled Dish for Freezing - Assemble enchiladas, cover with room temperature sauce, top with cheese, place a layer of parchment paper or wax paper on top, wrap tightly with foil, then sustainable cling film, and freeze for up to 3 months.
How to Store Enchiladas & Extra Sauce
Here are some of the best enchilada storage tips we:
- Leftover Baked Enchiladas - Store covered in the refrigerator for up to 3 days, or portioned with a sheet of parchment or wax paper on top, and sealed in an airtight container in the freezer for up to 2 months (or longer if wrapped well to avoid freezer burn).
- Extra Enchilada Sauce - Store in an airtight glass container (to prevent staining) in the refrigerator for up to 5 days or freeze, but see note below to avoid any breakage.
- Frozen Enchilada Sauce - Store in a freezer-safe container for up to 3 months (I prefer glass canning jars just be sure to leave at least 1 inch of headspace at the top of the jar to allow for expansion during freezing and to prevent the glass breaking).
Best Way to Reheat Enchiladas
Here are the best enchilada reheating Instructions from refrigerated or frozen:
- Fully Cooked Refrigerated Enchiladas (my favorite method) - Add the enchiladas to a preheated cast iron skillet (or other skillet) set over medium heat, cover and heat over low to medium-low heat for about 10 minutes or until the enchiladas are melty, gooey, and heated through.
- Fully Cooked Refrigerated Enchiladas - Cover with foil and warm in a 350°F oven until heated through and cheese is melty, about 25 minutes.
- Fully Cooked Frozen Enchiladas - Thaw overnight in the refrigerator, then bake covered at 350°F until hot throughout, about 30-35 minutes (remove foil during last 5-10 minutes).
- Frozen Enchilada Sauce - Thaw overnight in refrigerator before using, then warm gently in a saucepan over medium heat, stirring occasionally. Use chicken stock to thin the sauce as needed.
Cheese Enchilada Best Tips
- Make extra ancho paste and/or the completed enchilada sauce and freeze portions for an easy enchilada dinner any night of the week
- Toast the flour-fat mixture (roux) until golden for best flavor and to avoid raw flour taste in your enchilada sauce
- Make homemade chicken stock, which will always taste better than store-bought
- Heat the chicken stock before adding the chilies and spices and then ultimately adding it to the roux to prevent lumps
- Don't skip the apple cider vinegar - it balances the flavors perfectly and keeps this rich sauce from tasting flat
- Use fresh garlic instead of powdered garlic for best results
- Season gradually and taste as you go -- don't just dump the salt in all at once
- Use freshly shredded cheese for best melting
- Don't skip softening the tortillas
- Cover edges of enchiladas completely with sauce unless you want crispy enchilada edges
Cheese Enchiladas FAQ
Whole dried chiles provide deeper, more complex flavor than powdered spices alone. They're key to achieving that authentic restaurant taste. While this adds an extra step, it's the secret to that authentic restaurant taste you can't get any other way. And it only takes a few extra minutes!
Yes, you can prepare the enchilada sauce up to 5 days ahead and store it in the refrigerator, or freeze it for up to 3 months. Assembled enchiladas can be made up to 1 day ahead and refrigerated or frozen for up to 1 month for best flavor.
Longhorn cheddar or colby Jack cheddar cheese are both traditionally used for Tex-Mex cheese enchiladas, but a combination of Colby Jack and Monterey Jack provides great melt and flavor. Grating your own cheese vs using pre-shredded cheese is also advised since it contains anti-caking agents which means it will melt better.
Based on traditional Mexican and Tex-Mex cooking, here are the best melting cheeses for enchiladas, ranked by melting quality and authentic flavor:
Best Traditional Options:
Oaxaca Cheese: Pulls apart like string cheese, Melts beautifully and gets stretchy, Mild, creamy flavor, Traditional Mexican choice
Chihuahua Cheese (Queso Menonita): Similar to Monterey Jack, Excellent melting properties, Slightly tangy flavor, Popular in Northern Mexico
Best Readily Available Options:
Monterey Jack: Easy to find, Melts smoothly without getting greasy, Mild flavor that complements enchilada sauce, Great all-purpose choice
White (or Yellow) American Cheese: Ultra-smooth melting, Helps create a creamy sauce, Mix with other cheeses for better flavor, Often used in Tex-Mex restaurants
Colby Jack:, Good melting properties, Nice blend of flavors, Easy to find
Works well in combination with other cheeses
Longhorn Cheddar: Classic Tex-Mex enchilada cheese choice, Sharper flavor than Monterey Jack, Still melts well but not quite as smoothly as Jack, Adds a nice orange color to the dish, Best when mixed 50/50 with Monterey Jack or Colby jack, Grate while cold for best results, Look for younger/medium varieties as they melt better than aged, Perfect for cheese-only enchiladas, Traditional choice in many Texas restaurants and for making our Biting at the Bits Cheese Enchiladas.
Tortillas need to be properly softened before rolling. Also, if you're using old (drier) or previously frozen tortillas, it's more likely they'll break than when using fresh tortillas. Here are the easiest ways to soften corn tortillas to make them pliable and prevent enchiladas from cracking:
-Quick frying in shallow hot oil in a skillet (easiest and quickest method)
-Brushing each tortilla with a little oil and warming it in a pan on both sides
-Dipping tortillas in warm sauce helps make them pliable and prevents cracking, but this method is really messy and more time-consuming than simply quick frying them (which is the preferred method)
*See photos above showing each of these softening methods!
First, make sure your sauce is the right consistency - not too thin. Also, lightly frying the tortillas before filling them helps prevent soggy tortillas. My best trick is to lightly fry each tortilla for a few seconds on both sides, and instead of immersing the entire tortilla in sauce BEFORE filling them, I spread 1 tablespoon of enchilada sauce on the inside of the tortilla before I fill them. This gives me the best of both worlds - and this old school enchilada trick is quicker and way less messy than dipping the whole tortilla in enchilada sauce before filling.
Yes! Don't worry if your tortillas crack while rolling - it won't affect the final dish at all. Once your enchiladas are smothered in rich red sauce and melty cheese, any cracks will be completely hidden. The enchilada sauce actually helps seal any splits as it bakes, creating that classic tender texture we love in authentic cheese enchiladas.
Can you freeze tortillas?
Yes, you can freeze tortillas! As someone who regularly brings tortillas from the US to Italy, I can confirm they freeze well for up to 3 months. While frozen tortillas may be slightly more prone to cracking when thawed, this isn't a deal-breaker for enchiladas since any cracks will be hidden under sauce and cheese.
Pro Tips for Freezing Tortillas:
-Double-wrap tortilla packages in plastic wrap or freezer bags to prevent freezer burn
-Thaw overnight in the refrigerator for best results
-Warm thawed tortillas using one of our tortilla-softening methods outlined above before rolling enchiladas
-Use within 3 months for optimal quality
Start with corn tortillas - traditionally red, though yellow or white work well. The authentic Tex-Mex method uses a roux-based red chile gravy usually made with powdered chile and dried spices (but made even tastier when it uses using whole dried chilies like this recipe does), differentiating it from other Mexican food preparations.
An enchilada is a corn tortilla rolled around a filling and covered in sauce. Tex-Mex enchiladas specifically feature a distinctive chile gravy sauce and typically use cheddar cheese, setting them apart from traditional Mexican enchiladas.
In a standard enchilada recipe, bake assembled enchiladas uncovered at 350°F until the cheese melts and the sauce bubbles, typically 25 minutes. For the authentic Tex-Mex experience, use cheddar or Colby jack cheese, corn tortillas, and plenty of homemade red chili gravy.
The key difference lies in the sauce and cheese. Tex-Mex enchiladas use a European-inspired roux-based chile gravy and cheddar cheese, while traditional Mexican enchiladas feature pure chile sauces and different Mexican cheese varieties.
Traditional Mexican enchiladas and Tex-Mex enchiladas are both delicious authentic styles of enchiladas but use distinctly different preparations and ingredients. Here's everything you need to know about authentic enchiladas:
Traditional Mexican Enchiladas
Mexican enchiladas showcase generations of authentic culinary tradition, featuring corn tortillas quickly fried and dipped in a vibrant chile sauce usually made from whole dried peppers like guajillo, ancho, or pasilla. These chiles are carefully rehydrated and blended to create a thinner, intensely flavored sauce that's the true star of the dish.
The tortillas are typically fried and/or dipped in enchilada sauce to soften them before filling. The fillings are simple (usually Mexican cheese or protein like chicken, beef, or pork), then garnished with fresh toppings like white cheese, Mexican crema, diced onions, and shredded lettuce. True Mexican enchiladas tend to be served softer in texture, allowing the complex chile sauce to really shine through
Authentic Tex-Mex Enchiladas
Born in the border regions of Texas and Mexico, Tex-Mex enchiladas represent a delicious cultural fusion that's become a cuisine in its own right. The defining feature is the signature "chili gravy" or "red sauce" - a unique hybrid that combines Mexican chile sauce techniques with European-style flour-based roux-based gravy making.
These enchiladas are generously stuffed with cheese or meat, then smothered in this rich sauce and topped with abundant melted yellow cheese (usually cheddar or colby jack). The telltale sign of authentic Tex-Mex enchiladas is the distinctive red oil slick that forms on top from the chili gravy, a characteristic that enchilada lovers specifically seek out.
Both styles offer their own legitimate claim to authenticity, with Mexican enchiladas celebrating pure chile flavors and fresh ingredients, while Tex-Mex enchiladas embrace a heartier, more indulgent approach that's become a beloved regional tradition in its own right.
Tex-Mex enchiladas are a story of immigration, cultural fusion, and coincidence - as American as apple pie! It all began in the late 1890s in New Braunfels, Texas, when a German immigrant named William Gebhardt created Eagle Brand Chile Powder.
This chili powder made it possible to cook with chile flavors year-round. The idea for the signature sauce came from combining this chili powder with European-style roux-based gravy techniques, and cheddar cheese was used simply because it was the easiest cheese to find at the time. With its close proximity to the Mexico border, a fusion of traditional Mexican enchiladas with an Americanized version was bound to happen. And we're so glad it did!
More Easy Mexican & Tex-Mex Recipes
If you love eating restaurant-quality Mexican meals at home, give any of these recipes a try for your next Taco Tuesday or Cinco de Mayo party (without the expense of ordering out)!
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Print📖 Recipe
Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex)
- Total Time: 1 hour
- Yield: 12 Cheese Enchiladas 1x
Description
These Authentic Tex-Mex Cheese Enchiladas feature corn tortillas stuffed with melty cheese and smothered in a rich homemade red sauce made with real ancho chiles (not just powdered chilis and spices). This traditional method creates that signature red oil sheen you crave from your favorite Mexican restaurants. All made with simple, delicious, and whole ingredients! Check out the video to see just how easy these enchiladas are to make!
Ingredients
- 4 cups of sauce from one recipe red enchilada sauce (1 lt)
- 12 corn tortillas
- 1 pound Colby Jack or cheddar cheese (453g) *some reserved for topping
- 1 large white onion, finely minced (optional but highly recommended)
- vegetable oil, enough for lightly frying tortillas
Optional Garnishes:
- onions, finely minced
- fresh cilantro leaves
- fresh sliced jalapeños or cayenne peppers
- chives
- shredded lettuce
- tomatoes, finely diced
Get Recipe Ingredients
Instructions
- Make the red enchilada sauce. Make the sauce using these instructions and set aside.
- Shred the cheese and finely dice the onions. Grate the cheese and finely mince onions if using.
- Soften the Tortillas. In a skillet, heat ½ inch of oil to 300°F/150°C oil and quick-fry each tortilla for 2-3 seconds per side just until softened. Drain on a paper towel-lined plate. *And don't worry if they break!
- Assemble the Enchiladas. Preheat oven to 350°F/°175°C and spread about ¼ cup warm enchilada sauce in a 9x13 baking dish to just lightly coat the bottom. Spread one tablespoon of sauce on each tortilla. Add 2 tablespoons of cheese and a sprinkle of onion (optional) on the lower third of the tortilla and roll them up. Place them seam-side down in the casserole dish. Repeat with remaining enchiladas. Cover with enchilada sauce being sure to cover all the edges. Add the last of the cheese and sprinkle with onions.
- Bake the Enchiladas. Bake enchiladas uncovered for 25-30 minutes, or until the cheese is melted, and heated throughout. Remove from the oven and rest for 5 minutes before serving, Enjoy!
Notes
If reheating meal-prepped enchilada sauce (previously refrigerated or frozen enchilada sauce), do so gently over low heat adding chicken stock to thin it out as needed.
For the best texture and flavor, use 2 parts sharp cheddar cheese to 1 part Colby Jack. The cheddar provides a little "chew" for texture and rich flavor while the Colby Jack ensures perfect meltability. Feel free to substitute your favorite cheese blend - Mexican blend, Monterey Jack, Longhorn, or even pepper jack all work well.
*You can find my comprehensive Tex-Mex Enchilada Tutorial including tips, techniques, substitutes, variations, step-by-step recipe photos + video, and more in the main post!
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Mexican + Tex-Mex
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 Cheese Enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Food Safety
- Keep sauce refrigerated when not in use
- Don't leave cheese at room temperature for extended periods
- Reheat leftovers thoroughly to 165°F
- Use fresh ingredients and wash produce
See more guidelines at USDA.gov.
Allie_Son says
Made these over the weekend and my husband literally asked me, "where the he&& you been hidin' this recipe?"🤣
These enchiladas are insanely good...honestly better than my favorite tex-mex spot! I think restaurants are just taking too many shortcuts these days and the quality suffers, but you're still paying more. I'll still go there for the margaritas 😍, but I'm making the enchiladas at home from now on. Thanks from a very hungry tex-mex-loving family! ❤️
Kelly says
🤣Allie! That means SO much to me to hear that! I love that feeling when your family really enjoys something you've made:) Plus, it took me forever to nail down a restaurant cheese enchilada recipe that was something I'd actually 'pay money for'. I had tried so many recipes and different experiments, but this is genuinely still one of my all-time favorite recipes on the site. It's all kinds of cozy🤗. So happy you guys enjoyed it!
Peyton says
First, I'm from Texas and I've grown up surrounded by the best tex-mex food in the world. So, I can officially say, this recipe beats ALL the other recipes I've ever made at home including the Homesick Texan and Rob Walsh's recipes. They're not even in the same ballpark as this sauce which I can eat by the spoonful😍. Everyone knows the key to great cheese enchiladas is the sauce...and the key to yours is the homemade ancho chili paste. Don't be intimidated if you've never worked with dried chilis becuase it's as easy as boiling water. The only thing I can say is that I wish I'd found your recipe years ago. Plus, I'm saving my family money with this recipe❤️. Thank you!
Marty says
Single best cheese enchiladas (or any enchiladas) I've ever made! I followed the recipe as written and these are as good as the best enchiladas we've ever ordered and superior to the many subpar versions in so many places. I loved your story about how long you'd been searching for a good enchilada sauce recipe. Highest compliments because you've delivered👏! My wife and I are going to make bulk enchilada sauce next time to freeze and use this sauce from now on for any red sauce based enchiladas. Do you have a good verde sauce for chicken enchiladas?
Justin J. says
Born and raised in San Antonio - this is the real deal. Glad someone finally got the ratios and flavor depth right on the sauce.
Jaime says
Best cheese enchilada recipe on the internet! We'll never use another recipe again - the enchilada sauce beats our favorite local spot which I can only assume must use lower quality ingredients and shortcuts. My wife couldn't believe how good these were and the kids loved them. Made half with longhorn cheddar filling and half with monterey jack. As delicious (or more so) as anything you get here in TX. Thank you
Amelia says
BEST enchiladas ever! I had my doubts, but this recipe actually delivers! My husband who grew up in TX (and is a snob when it comes to enchilada sauce and generally anything to do with Tex-Mex or Texas😉) says they're as good as anything he can get when he's home.Thank you
Rodger says
Hello! I finally tried these enchiladas and they were a huge hit! My family (even my youngest kids) went crazy for them. We'll definitely
be skipping takeout more often (they're at least as good as two of our favorite restaurants). Next time, I'll double the recipe and freeze a batch. Seriously great enchiladas...by far the best we've ever made at home. This will be our go-to enchilada sauce from now on.
Mitch says
Hands down the best cheese enchilada recipe on the internet! I followed the recipe to a T (even made a homemade chicken stock) and holy hell, these were grade A gen-u-ine tex-mex enchiladas. Used a mix of monterey jack and sharp cheddar in the filling but I'm pretty sure you could fill these with dirt and people would still eat'em😂. The sauce is ridiculously good. Thanks for the recipe...our family loves them.
Tessa N. says
I bought corn tortillas from the local Mexican market and this was divine! Easily the best enchilada sauce I've ever made...and it was easy.
Maricruz says
I've never been to the south (USA) but I've eaten good Tex-mex enchiladas in various places we've travled and I think I know what they are supposed to taste like. Anyway, I do know what good food tastes like and these were delicious. I ordered the dried chilis online (not easy to buy locally here where we live) and it was worth it. We will definitely be making these again and again. Merci beaucoup
Vallie says
STELLAR recipe! I'd been searching for any enchilada recipe that actually tasted like a mexican restaurant. I've been burned so many times before. Then I saw someone mention this one on reddit and I decided to try it. Hands down, it's the best tex-mex or any mex enchilada recipe I've ever made. And it's actually better than several restaurants we eat at and I know it's healthier. I can eat more of these without having that bloated gross feeling you sometimes get from restaurant mexican food. Thank YOU!
Catherine says
Tastes just like a restaurant...I was skeptical at first but when I tasted the enchilada sauce, I knew it wasn't like any of the other recipes I've made before. Damn it's seriously delicious. I used store-bought chicken stock though (I'm a busy working mom) and it still turned out better than I expected. When I have a little more time, I might try it with a homemade chicken stock. This instantly became a family favorite (and we're saving money not ordering out). A huge thanks from a very happy tex-mex-loving family.
ErinL. says
Served these with mexican rice and refried beans for the full experience. No joke, they're restaurant quality and the perfect comfort food dinner!
Jillian says
My Texas-born husband said these taste like his childhood. High praise since he's usually pretty critical of my Tex-Mex attempts! Highly recommend it to others😍.
Freddy B. says
Made these for our last big family meal after the holidays before everyone went home (group effort). This sauce is THE BEST any of us have ever had. If. you love tex-mex, this recipe changes everything.THANK YOU!
Luke says
These enchiladas were amazing, different from all the other recipes we've tried!