Cheese Enchiladas with Red Sauce
Soft corn tortillas wrapped around a gooey, spiced cheese filling, smothered in a rich, smoky red chili sauce, and baked until bubbly. This Tex-Mex favorite brings together simple pantry ingredients for a comforting weeknight dinner that feels like a celebration.
For 4 servings
- prep
Preheat oven and prep the ingredients.
Preheat the oven to 375°F (190°C). Finely chop the onion, mince the garlic, and roughly chop the ripe tomatoes. Shred both cheddar and monterey jack cheeses and toss them together in a large bowl. Reserve 1 cup of the mixed shredded cheese for topping.
- saute · ~25 min
Make the red enchilada sauce.
1.Heat 1 tablespoon of oil in a saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.2.Add the minced garlic and cook until fragrant, about 30 seconds.3.Stir in the chili powder, cumin, and dried oregano. Cook for 1 minute, stirring constantly, to bloom the spices.4.Add the flour and stir continuously for 1 minute to cook out the raw taste.5.Add the chopped tomatoes, tomato paste, and water. Stir well to combine and bring to a simmer.6.Reduce heat to low and cook for 15 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down completely.7.Remove from heat. Using an immersion blender, carefully blend the sauce until smooth. Season with a pinch of salt.TIPFor a silkier sauce, strain the blended sauce through a mesh sieve to remove seeds and skin bits. - mix
Make the cheese filling.
In a mixing bowl, combine the remaining shredded cheese mix (not the reserved cup) with the cubed cream cheese. Add the black pepper and mix well until all the cream cheese is evenly distributed throughout the shredded cheese.
TIPLet the cream cheese soften at room temperature for 20 minutes so it's easier to incorporate. - prep · ~5 min
Soften the corn tortillas.
Heat the remaining 1 tablespoon of oil in a small skillet over medium heat. Using tongs, quickly dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until pliable. Transfer to a paper towel-lined plate. This prevents them from cracking when rolled.
TIPDon't let the tortillas get crispy — you're just warming them so they're flexible enough to roll. - assemble
Assemble the enchiladas.
1.Spread half a cup of the red sauce evenly across the bottom of the baking dish.2.Place a softened tortilla on a flat surface. Add about 3 tablespoons of the cheese filling down the center.3.Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.4.Repeat with the remaining tortillas and filling, nestling all 8 enchiladas snugly in the dish.5.Pour the remaining red sauce over the rolled enchiladas, covering them completely.6.Sprinkle the reserved 1 cup of shredded cheese evenly over the top.TIPNestling the enchiladas tightly against each other in the dish helps them hold their shape and prevents them from unrolling. - bake · ~20 min
Bake until bubbly and golden.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the sauce is bubbling around the edges and the cheese on top is completely melted and beginning to brown in spots.
TIPFor a more browned, bubbly top, switch the broiler on for the last 2-3 minutes. Watch carefully so it doesn't burn. - rest · ~5 min
Rest briefly before serving.
Remove the dish from the oven and let it rest for 5 minutes. This allows the enchiladas to set slightly so they hold together when you lift them out.
- garnish
Garnish with fresh cilantro and serve hot.
Sprinkle the chopped fresh cilantro over the baked enchiladas. Serve immediately, using a spatula to carefully transfer 2 enchiladas per plate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest red sauce, use an immersion blender or regular blender and strain through a fine-mesh sieve to remove tomato skins and seeds.
- 2Let cream cheese soften at room temperature for 20 minutes before mixing — it blends much more evenly into the shredded cheese.
- 3When softening tortillas in hot oil, just warm them until pliable (10-15 seconds per side) — do not let them get crispy or they will crack when rolled.
- 4Nestle the rolled enchiladas tightly together in the dish — this helps them hold their shape and prevents unrolling during baking.
- 5For an extra-browned, bubbly cheese top, switch the broiler on for the last 2-3 minutes of baking and watch carefully.
- 6Let the baked enchiladas rest for 5 minutes before serving — this allows the filling to set so the rolls stay intact when lifted out.
Adapt it for your goals.
Chicken-avocado
Add 1½ cups of shredded cooked chicken and ½ diced avocado to the cheese filling for a heartier, protein-packed enchilada with creamy avocado contrast.
black bean and cornBlack-bean-and-corn
Mix 1 cup of drained black beans and ½ cup of corn kernels into the cheese filling for a vegetarian version with extra fiber and texture.
green chileGreen-chile
Replace the red sauce with a green enchilada sauce (made from tomatillos and green chiles) for a tangier, brighter flavor profile.
low oilLow-oil
Skip the oil dip for tortillas — instead, warm them briefly in a dry skillet or microwave between damp paper towels until pliable, saving about 15g of fat.
veganVegan
Replace all cheeses with vegan cheddar and cream cheese alternatives, and use a plant-based oil. The recipe works well with dairy-free shreds that melt nicely.
Why this is on our healthy list.
Good Source of Calcium
Sharp cheddar and Monterey Jack cheese provide a generous amount of calcium per serving, supporting bone health.
Tomato-Based Antioxidants
The red sauce is built on fresh tomatoes and tomato paste, which are rich in lycopene — an antioxidant linked to heart health.
Spice-Driven Metabolism Boost
Chili powder and cumin add flavor without extra salt or fat, and capsaicin in chili may modestly support metabolism.
Corn Tortillas Are Naturally Gluten-Free
This recipe uses corn tortillas, making the dish free from wheat gluten and suitable for those with celiac or gluten sensitivity.
Frequently asked questions
You can, but the texture and flavor will change — flour tortillas are softer, less sturdy, and absorb more sauce, making the enchiladas slightly heavier and less authentic.
