Easy Cheese Enchiladas with Homemade Red Sauce

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Cheese enchiladas with homemade red sauce are a comforting and satisfying dish that’s perfect for a cozy weeknight dinner. With gooey cheese wrapped in soft tortillas and a rich, flavorful sauce, this recipe is not only easy to make but also a crowd-pleaser. Whether you’re cooking for family or friends, these enchiladas are sure to impress.

Why You’ll Love This Recipe

This easy cheese enchiladas recipe is all about comfort and flavor. It’s quick to prepare, delicious, and can be customized to your liking. Plus, it’s a great way to enjoy a taste of Mexican cuisine at home.

• Simple and quick to prepare
• Rich, homemade red enchilada sauce
• Gooey cheese filling
• Perfect for meal prep or leftovers
• Customizable with various toppings

Ingredients

• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream (for serving, optional)

How to Make Cheese Enchiladas with Red Sauce

1. Preheat your oven to 375°F (190°C).
2. In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Add the tomato sauce, chili powder, cumin, oregano, salt, and pepper to the skillet. Stir well and let the sauce simmer for about 5-7 minutes to combine the flavors.
4. Spread a thin layer of the red sauce on the bottom of a 9×13-inch baking dish.
5. To assemble the enchiladas, take a corn tortilla and fill it with about 1/4 cup of shredded cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
6. Once all the tortillas are in the dish, pour the remaining red sauce over the top, ensuring each enchilada is covered. Sprinkle any remaining cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

Tips for the Best Results

• Warm the tortillas in a skillet or microwave before filling to make them more pliable.
• Feel free to mix different types of cheese for added flavor.
• If you prefer a spicier sauce, consider adding diced jalapeños or a pinch of cayenne pepper to the red sauce.

Easy Variations

• Add cooked chicken, beef, or black beans to the cheese filling for added protein.
• Top with avocado slices or diced tomatoes for a fresh touch.
• Substitute flour tortillas if you prefer a different texture.

What to Serve With It

• A simple green salad with a light vinaigrette
• Mexican rice or cilantro-lime rice
• Refried beans or black beans
• Sliced avocado or guacamole
• Chips and salsa for a crunchy side

Storage and Reheating

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Leftover cheese enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.

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