Red Cheese Enchiladas

These Red Cheese Enchiladas are the definition of cozy, classic comfort food — saucy, cheesy, and irresistibly satisfying. Wrapped in tender corn tortillas and smothered in a rich red enchilada sauce, each bite delivers familiar warmth with a creamy, melty finish. Whether you keep them simple with cheese alone or add onions for a bit of bite, this dish is pure nostalgia in casserole form.

The key to great enchiladas is texture, and warming the tortillas first makes them pliable and easy to roll without cracking. Once filled and nestled into the baking dish, they soak up just enough sauce to stay soft while still keeping their shape. A final layer of cheese melts into a bubbly, golden topping that brings the whole dish together.

These enchiladas bake quickly, making them perfect for weeknights, family dinners, or anytime you need a satisfying meal fast. Their simplicity also makes them incredibly versatile — serve them with rice and beans, top them with fresh cilantro, or add a dollop of sour cream for extra richness.

Comforting, crowd-pleasing, and always delicious, these enchiladas earn a spot in every home cook’s rotation.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 12 corn tortillas
• 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 cups red enchilada sauce (homemade or canned)
• 1/2 cup finely chopped onion (optional)
• 1 tbsp oil (for softening tortillas)
• 1 tsp dried oregano (for topping)
• Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Warm the tortillas in a bit of oil or microwave them until soft and flexible.
Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
Add a handful of cheese (and onion, if using) to each tortilla.
Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Top generously with more shredded cheese.
Sprinkle dried oregano over the top for added aroma and flavor.
Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.

Variations

• Add cooked shredded chicken or beef for extra protein.
• Mix in sautéed spinach or mushrooms with the cheese filling.
• Substitute green enchilada sauce for a tangier twist.
• Use queso fresco or Oaxaca cheese for a more authentic flavor.

Tips

• Always warm tortillas before rolling to avoid cracks.
• For extra saucy enchiladas, add an additional half cup of sauce over the top.
• Cover lightly with foil during baking if you prefer less browning on the cheese.
• Serve with cilantro, crema, avocado slices, or pickled jalapeños for added freshness.