Cheese Enchiladas with Red Sauce Recipe
Pin Share Tweet StumbleShares 0Flour tortillas dipped in a homemade enchilada sauce, filled with cheese, rolled up and topped with more sauce and cheese! Cheese Enchiladas with Red Sauce has been a family favorite in our home for years!
Celebrate Cinco de Mayo with this delicious comfort food casserole of Cheese Enchiladas with Red Sauce! #cincodemayo #mexican foodClick To Tweet
I have been dying to make these Cheese Enchiladas with Red Sauce for the longest time. Most of you who read my blog on a regular basis knows that Grumpy gets on the grumpy side when I make Mexican recipes. He is just not a fan of them unless it is my Roasted Shrimp Enchiladas with Cheesy Jalapeno Sauce that he is eating!
This recipe is from a Betty Crocker Mexican Cookbook that I bought well over 30 some years ago! It has been a comfort food favorite of my sons since the day I first made them. The sauce is incredibly flavorful and was a great starter recipe for me to try with enchiladas.
The original recipe calls for the sauce to be made with fresh tomatoes. That is great if you have them handy. When tomatoes are in full force over the summer, I would definitely go for it. However, when I make these out of tomato season, I tend to go to canned tomatoes.
The tortillas themselves are dipped in the warm sauce (both sides) and then filled with some Mexican Cheese Blend and rolled up. Easy peasy! Once they are all rolled, you top with more sauce and cheese and 20 minutes later you have some delicious, cheesy enchiladas to put on the table!
These are great drizzled with a little sour cream that has been thinned out some with fresh lime juice. Sprinkle with some fresh chopped cilantro and you have a tasty, satisfying meal!
As far as time goes, it takes about an hour to simmer the sauce, but it’s an hour well spent, I promise! Feel free to spice it up a little more if you like, but the measurements here work quite well for us. This is a fairly mild recipe, not spicy with heat in any way, but spicy with flavor. Enjoy!
Sunday Supper Easy Cinco de Mayo Recipes
Appetizers
Beef and Portobella Tostados by Our Good Life
Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
Rotisserie Chicken Nachos by Pies and Plots
Drinks
Cherry Paloma by The Crumby Cupcake
Spicy Micheladas by Food Lust People Love
Strawberry Pineapple Agua Fresca by Authentically Candace
Entrees
Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
Chicken Tinga Chalupas by Palatable Pastime
Chicken Tortilla Soup by Soulfully Made
Chipotle Chicken and Black Bean Soup by Cooking Chat
Mexican Chicken and Black Bean Casserole by Simple and Savory
Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon
Sides and Sauces
Alambre Skillet Cheese Dip by My Life Cookbook
Black Bean Cilantro Rice by Sew You Think You Can Cook
Mango Habanero Sauce by Caroline’s Cooking
Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
Slow Cooker Healthy Refried Beans by Cricket’s Confections
Sweets
Blueberry-Chocolate Jicamuffins by What Smells So Good?
Carlota de Limón – Lime Charlotte by Sunday Supper Movement
Flourless Mexican Hot Chocolate Cake by Baking Sense
Margarita Cupcakes by Gourmet Everyday
Oreo Taco Cookies by Ninja Baker
Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
Strawberry Gluten-Free Hand Pies by And She Cooks
Tacos
Chicken Street Tacos by The Freshman Cook
Chicken Fajitas by A Day in the Life on the Farm
Lime Chicken Soft Tacos by Life Tastes Good
Mini Taco Bowl Bites by Jersey Girl Cooks
Pineapple Lime Chicken Tacos by Brunch-n-Bites
Taco Bake by My World Simplified
Print Yum Cheese Enchiladas with Red Sauce Prep Time: 1 hour, 10 minutesCook Time: 20 minutesTotal Time: 1 hour, 30 minutes Yield: 5 servingsServing Size: 2 enchiladas IngredientsFor the sauce:
1 cup finely chopped onion
2 large cloves garlic, finely chopped
1 cup vegetable oil
1 cup chicken broth
1-28 oz can diced tomatoes plus 1-8 ounce can diced tomatoes
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/8 teaspoon pepper
Remaining ingredients
10 flour tortillas
3 cups shredded Mexican Cheese Blend
1/2 cup Sour Cream
Juice of 1 lime
1/4 cup chopped cilantroInstructionsCook and stir onion and garlic in oil in 12-inch skillet over medium heat until onion is tender. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons cheese onto each tortilla. (this is where I also put some chopped up chicken pieces in the center). Roll tortilla around filling. Place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until cheese is melted, about 20 minutes.
Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with cilantro.
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