Classic Cheese Enchiladas Recipe
Authentic enchiladas rojas with homemade red sauce
Enchiladas are Mexican comfort food at its finest. We're talking about corn tortillas stuffed with cheese (or your filling of choice), rolled up tight, smothered in rich red enchilada sauce, topped with even more cheese, and baked until everything is bubbling and golden. It's the kind of dish that makes your kitchen smell incredible and has everyone hovering around the oven asking "Is it ready yet?"
The word "enchilada" comes from the Spanish verb "enchilar," meaning "to add chili pepper to." That's exactly what enchiladas are about—tortillas enhanced with flavorful chili sauce. This recipe features enchiladas rojas (red enchiladas), the most classic version made with a smooth red chili sauce. While there are endless variations—green sauce, mole, creamy sauces—this traditional red enchilada is the perfect place to start your enchilada journey.
What makes these enchiladas special is the homemade sauce. Sure, you could use canned enchilada sauce, but making it from scratch takes just 15 minutes and tastes infinitely better. It's a simple roux-based sauce loaded with chili powder, cumin, and garlic that comes together quickly and has so much more depth than anything from a can. Once you taste homemade, you'll never go back. Let's make some magic!
Ingredients
For the Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (use good quality!)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (more to taste)
- 2 cups chicken broth or vegetable broth
- 1 can (8 oz) tomato sauce
For the Enchiladas
- 12 corn tortillas (6-inch)
- 3 cups shredded cheese, divided (Mexican blend, cheddar, or Monterey Jack)
- 1 small onion, finely diced
- Cooking spray or oil for the baking dish
Optional Toppings
- Sour cream or Mexican crema
- Fresh cilantro, chopped
- Diced white onion
- Sliced jalapeños
- Sliced avocado
- Crumbled cotija cheese
Instructions
Prep and Preheat
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a little oil—this prevents sticking and makes cleanup easier. Have your cheese shredded and onion diced so everything's ready to go. Organization is key when assembling enchiladas!
Make the Enchilada Sauce
This is easier than you think! Heat the vegetable oil in a medium saucepan over medium heat. Once hot, whisk in the flour to create a roux. Cook for about 1 minute, whisking constantly—you want it blonde, not brown. Now add all your spices: chili powder, cumin, garlic powder, oregano, and salt. Whisk constantly for about 30 seconds. The spices will bloom in the hot oil and smell amazing. This step is crucial for developing deep flavor, so don't skip it or rush it!
Finish the Sauce
Gradually whisk in the chicken broth and tomato sauce. Start slow to avoid lumps, then whisk it all in. Bring the mixture to a simmer and let it cook for 8-10 minutes, stirring occasionally, until it thickens to a gravy-like consistency—it should coat the back of a spoon nicely. Taste and adjust seasoning. It should be flavorful and slightly spicy. If it's too thick, thin with a bit more broth. If too thin, simmer longer. Set aside about 1.5 cups for topping; you'll use the rest for dipping tortillas or spreading in the pan.
Soften the Tortillas
Corn tortillas need to be softened or they'll crack when you roll them. Two methods: (1) Wrap all the tortillas in damp paper towels and microwave for 45-60 seconds until warm and pliable. Or (2) my preferred method: quickly dip each tortilla in the warm enchilada sauce for a few seconds per side. This softens them AND adds flavor. Work quickly so they don't tear. Keep them warm by covering with a towel.
Prep the Baking Dish
Spread about 1/2 cup of the enchilada sauce evenly across the bottom of your prepared baking dish. This thin layer of sauce prevents the enchiladas from sticking to the pan and adds flavor to the bottom of each enchilada. Don't skip this step—it makes serving so much easier!
Roll the Enchiladas
Now for the fun part! Take a softened tortilla and place about 1/4 cup of shredded cheese down the center in a line. Add about 1 tablespoon of diced onion on top of the cheese. Roll the tortilla tightly around the filling—not too tight or it'll tear, but snug enough that it holds together. Place it seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly side-by-side in the dish. Pack them close together so they support each other and don't unroll during baking. You should fit all 12 enchiladas in a 9x13-inch dish.
Sauce and Cheese
Pour the remaining enchilada sauce evenly over all the rolled enchiladas. Use a spoon or spatula to spread it around so every enchilada is covered—you want them swimming in that delicious sauce. Don't worry about being too precise; it'll all melt together beautifully. Now sprinkle the remaining shredded cheese generously over the top. Don't be shy with the cheese—this is enchiladas, after all! The cheese on top will get golden and bubbly in the oven.
Bake to Perfection
Bake uncovered in your preheated 375°F oven for 20-25 minutes. You're looking for the cheese on top to be melted, bubbly, and starting to turn golden brown in spots. The sauce around the edges should be bubbling. If the cheese isn't browning after 25 minutes, you can briefly broil for 1-2 minutes—but watch closely so it doesn't burn! Let the enchiladas rest for 5 minutes after coming out of the oven. This lets the sauce thicken slightly and makes them easier to serve. Garnish with your favorite toppings: sour cream, cilantro, diced onion, and maybe some sliced jalapeños if you like heat. Serve hot and enjoy the cheesy, saucy goodness!
Tips & Variations
Pro Tips
- Day-old tortillas work better—they're sturdier and less likely to tear
- Roll enchiladas tightly and place seam-side down to prevent unrolling
- Don't oversoak tortillas in sauce—just warm them enough to be pliable
- Pack enchiladas close together in the pan for mutual support
- Make sauce ahead—it keeps for 5 days in the fridge or 3 months frozen
- Use good quality chili powder—it makes a huge difference
- Let enchiladas rest 5 minutes before serving for easier cutting
Filling Variations
- Chicken: Add shredded rotisserie chicken with the cheese
- Beef: Use seasoned ground beef or shredded beef
- Bean: Refried beans or black beans for vegetarian
- Spinach: Sautéed spinach with cheese
- Mixed: Combine cheese with chicken, beans, or vegetables
- Enchiladas Verdes: Use green salsa instead of red sauce
- Sour Cream: Mix sour cream into cheese filling for creaminess
Frequently Asked Questions
Do you use corn or flour tortillas for enchiladas?
Authentic Mexican enchiladas always use corn tortillas, typically 6 inches in diameter. Corn tortillas are traditional for several good reasons: they hold their structure better when soaked in sauce and baked, they don't get as mushy as flour tortillas, and their earthy corn flavor complements enchilada sauce perfectly. Flour tortillas can work in a pinch, but they tend to get soggy and lose their texture. They're also not traditional. For authentic, delicious enchiladas that hold together beautifully, always use corn tortillas. Just make sure to soften them before rolling so they don't crack!
How do you keep enchiladas from getting soggy?
Several key techniques prevent soggy enchiladas: (1) Don't oversoak the tortillas—just warm them enough to make them pliable, not waterlogged. Quick dip in sauce or microwave in damp towels. (2) Roll them tightly so less sauce seeps inside the roll. (3) Place seam-side down so they don't unroll and absorb too much sauce. (4) Don't drown them in sauce—use just enough to coat them. (5) Bake uncovered so steam can escape instead of making them soggy. (6) Use day-old tortillas if possible—they're sturdier than fresh ones. (7) Let them rest 5 minutes after baking to firm up. Follow these tips and your enchiladas will have perfect texture every time!
Can I make enchiladas ahead of time?
Yes! Enchiladas are perfect make-ahead food. Assemble them completely (sauce, cheese, everything), cover the baking dish tightly with aluminum foil, and refrigerate for up to 24 hours before baking. When ready to bake, you can bake straight from the fridge—just add 5-10 minutes to the baking time since they're starting cold. For longer storage, you can freeze assembled unbaked enchiladas for up to 3 months. Wrap the baking dish tightly in plastic wrap, then aluminum foil. To bake from frozen: thaw overnight in the refrigerator first, then bake as directed. Or bake directly from frozen, adding 15-20 minutes to the baking time and covering with foil for the first half of baking. The sauce and filling also freeze separately!
What is the difference between enchiladas and burritos?
They're completely different dishes! Enchiladas use small corn tortillas (6 inches), are rolled around a simple filling (usually just cheese, meat, or beans), covered completely in sauce, topped with cheese, and baked in the oven. They're served hot, smothered in sauce, on a plate with a fork and knife. Burritos use large flour tortillas (10-12 inches), are stuffed with many ingredients (rice, beans, meat, cheese, sour cream, salsa, lettuce, etc.), and are NOT covered in sauce or baked—they're wrapped up and served as-is, meant to be eaten with your hands like a wrap. Burritos are portable; enchiladas are not. Think of it this way: burritos are lunch on-the-go, enchiladas are a sit-down dinner!
Can I use canned enchilada sauce?
You can, but I really recommend making it from scratch—it's so much better and takes only 15 minutes! Canned enchilada sauce is convenient but often tastes bland, one-dimensional, or overly salty. Homemade sauce has deeper flavor, better spice balance, and fresher taste. Plus, you control the heat level and seasoning. That said, if you're in a pinch, canned sauce works. Buy two 10-ounce cans (you'll need about 2.5 cups total). Look for brands with simple ingredients and good reviews. To improve canned sauce: simmer it for a few minutes with extra cumin, a pinch of oregano, and a squeeze of lime juice. Add a splash of chicken broth if it's too thick. It won't be as good as homemade, but it'll be better than straight from the can!
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