Name: Red Cheese Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 12 corn tortillas; 3 cups shredded cheese (cheddar, Monterey Jack, or a blend); 2 cups red enchilada sauce (homemade or canned)

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This simple red cheese enchilada recipe delivers everything I love about classic comfort food: warm corn tortillas, plenty of melted cheese, and a rich, flavorful red enchilada sauce that ties it all together. It is quick to assemble, deeply satisfying, and perfect for busy weeknights or whenever I crave something cozy and delicious. Red Cheese Enchiladas

Why You’ll Love This Recipe

I love how effortlessly this dish comes together with just a few basic ingredients. The tortillas soften in the sauce, the cheese melts into a bubbly layer of comfort, and the result is a classic meal that never disappoints. I find it easy to customize and ideal for feeding a crowd or preparing ahead of time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

• 12 corn tortillas
• 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 cups red enchilada sauce (homemade or canned)

Directions

I start by preheating my oven to 375°F (190°C).
I warm the enchilada sauce in a small saucepan until just heated through.
I lightly warm each tortilla in a dry skillet or microwave so they become pliable.
I dip each tortilla into the warm red sauce to lightly coat both sides.
I place a small handful of shredded cheese in the center of each tortilla and roll it tightly.
I arrange the filled tortillas seam-side down in a baking dish.
I pour the remaining enchilada sauce over the top and sprinkle on the rest of the cheese.
I bake for 15–20 minutes, or until the cheese is melted and bubbly.
I let the enchiladas rest for a few minutes before serving so they hold their shape.

Servings And Timing

This recipe typically serves 4 people (about 3 enchiladas per serving).
Approximate timing:
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Variations

• I sometimes add sautéed onions, beans, or roasted vegetables to the filling for extra flavor.
• I replace part of the cheese with crumbled queso fresco for a more traditional variation.
• I make it spicy by adding chopped jalapeños or using a hotter red enchilada sauce.
• I turn this into a heartier dish by adding shredded chicken, beef, or seasoned tofu.

Storage/Reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in the oven at 350°F (175°C) for about 10–15 minutes or microwave individual portions until hot. The tortillas may soften, but the flavor remains delicious.

FAQs

How can I keep the tortillas from cracking?

I warm the tortillas before filling them; this keeps them flexible and prevents tearing.

Can I use flour tortillas instead of corn?

I can, though the texture will be different. Corn tortillas offer a more traditional flavor and structure.

What type of cheese melts best for enchiladas?

I find Monterey Jack melts beautifully, but a blend of Jack and cheddar adds great flavor.

Can I make this dish ahead of time?

I assemble the enchiladas earlier in the day, refrigerate them, and bake them just before serving.

Can I freeze these enchiladas?

Yes, I freeze them unbaked, tightly wrapped. When ready to enjoy, I bake from frozen, adding extra time as needed.

Conclusion

I love how these red cheese enchiladas turn simple ingredients into a deeply comforting meal. They are quick to prepare, endlessly customizable, and always a hit at the table. Whether I make them for a family dinner or a relaxed weekend meal, they never fail to satisfy.