Red Cheese Enchiladas

Few dishes capture the heart of classic Tex-Mex comfort like Red Cheese Enchiladas. Wrapped in soft corn tortillas, smothered in a homemade chili gravy, and bubbling with golden cheese, this dish speaks to tradition, warmth, and soul.

The magic lies in the simplicity—just a few pantry staples transform into a bold, deeply spiced sauce that clings to every bite.

Whether served for a family dinner or a weekend treat, these enchiladas are more than a meal—they’re a memory in the making, layered with flavor and love.

Why People Will Love The Red Cheese Enchiladas Recipe:

Classic Comfort Food: This dish taps into the soul of Tex-Mex cuisine—rich, cheesy, and deeply satisfying with every bite.

Homemade Chili Gravy: The from-scratch red sauce made with flour, oil, and Gebhardt chili powder offers a depth of flavor far beyond anything from a can or restaurant.

Perfect Balance of Heat and Warmth: The blend of spices—cumin, garlic, oregano—brings warmth without overwhelming heat, making it enjoyable for a wide range of palates.

Simple Ingredients, Big Impact: Made from pantry staples, this recipe proves that simple ingredients can yield bold, nostalgic flavors.

Cheese-Lover’s Dream: Packed with gooey, melted Mexican cheese and topped with even more, it delivers indulgence in the most comforting way.

Customizable and Family-Friendly: Easily adapted with added fillings like beans, shredded chicken, or sautéed veggies to suit every taste and dietary need.

A Tribute to Tradition: For many, this recipe brings back memories of family dinners, small-town diners, or homemade meals lovingly prepared by generations before.

Key Ingredients:

Gebhardt Chili Powder: More than just spice, this iconic Tex-Mex ingredient delivers earthy, slightly smoky heat that forms the heart of the enchilada sauce—rich in tradition and flavor.

Flour and Oil Roux: This humble combination is the foundation of the velvety chili gravy. When toasted just right, it adds depth and body that clings to every tortilla and bite of cheese.

Cumin and Oregano: These warming spices create a savory backbone—cumin adds a nutty richness, while oregano gives subtle herbal complexity that balances the heat.

Chicken Broth: Used instead of plain water, broth enriches the sauce with a savory depth, enhancing the umami and roundness of the chili-spice blend.

Corn Tortillas: Authentic and slightly nutty, they absorb the sauce beautifully without becoming soggy—offering just the right chew and structure to hold the melted cheese.

Mexican Cheese Blend: A mix of melty, mild cheeses like queso quesadilla, asadero, or Monterey Jack melts into a luscious layer that ties the dish together in creamy harmony.

Expert Tips:

Toast the Roux Just Right

When making the roux (flour and oil), don’t rush it—cook until it’s lightly golden and smells nutty. This unlocks deep, roasted undertones that give your chili gravy more complexity and body.

Bloom the Chili Powder and Spices

After adding the Gebhardt chili powder and other spices, let them cook for 30–60 seconds in the roux. This blooming process intensifies their flavor and removes any raw bitterness.

Use Warm Broth to Prevent Lumps

Add warm (not cold) chicken broth slowly while whisking constantly. This helps emulsify the sauce smoothly and avoids separation or graininess.

Dip Tortillas While the Sauce Is Hot

Dip each corn tortilla while the sauce is still warm—this softens them gently and infuses them with flavor without making them too fragile to roll.

Shred Your Own Cheese

Pre-shredded cheese often contains anti-caking agents that prevent even melting. Shredding cheese from a block ensures a smoother, more velvety melt and richer flavor.

Use a Layer of Sauce Underneath

Before placing rolled enchiladas in the baking dish, spread a thin layer of sauce on the bottom. This prevents sticking and ensures every bite is saucy—even the bottom layer.

Let Rest Before Serving

After baking, let the enchiladas sit for 5–10 minutes before serving. This gives the cheese and sauce time to set slightly, allowing for cleaner slices and a better texture.

Finish with Freshness

Balance the rich, spicy flavor by garnishing with chopped cilantro, thinly sliced scallions, or a squeeze of lime juice just before serving. A fresh accent adds brightness and cuts through the richness.

Red Cheese Enchiladas

Ingredients:

2 tbsp oil

4 tbsp flour

3 tbsp Gebhardt Chili Powder

1/2 tsp garlic powder

1/4 tsp oregano

1/2 tsp salt

1/2 tsp cumin

2 cups chicken broth

Corn Tortillas

Mexican Cheese

Instructions:

Make the Red Chili Sauce:

In a medium saucepan, heat the oil over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a smooth roux.

Add the Spices:

Stir in the chili powder, garlic powder, cumin, oregano, and salt. Continue mixing until the spices are fully incorporated and the mixture thickens slightly into a fragrant paste.

Whisk in the Broth:

Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 12–15 minutes, or until the sauce thickens and coats the back of a spoon. Set aside.

Prepare the Tortillas:

Lightly grease an 11×7-inch baking dish. Warm each corn tortilla by dipping it briefly into the warm sauce, just enough to soften without tearing.

Assemble the Enchiladas:

Place a generous handful of shredded Mexican cheese in the center of each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat until the pan is full.

Top with Sauce and Cheese:

Pour any remaining sauce evenly over the rolled enchiladas. Finish by sprinkling the top with additional cheese for that perfect golden, bubbly finish.

Bake:

Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes, or until hot and bubbly. Cheese should be fully melted and lightly golden.

Serve and Enjoy:

Let cool slightly before serving. Pair with Mexican rice, refried beans, or a crisp salad for a complete meal.

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Important Notes:

The Chili Powder Makes or Breaks the Sauce

Using Gebhardt chili powder is not just traditional—it’s essential for achieving that classic Tex-Mex flavor profile. It’s milder and more balanced than many modern blends, offering rich, smoky depth without overpowering heat.

The Roux Is the Foundation—Don’t Skip or Undercook It

The flour-oil base (roux) gives the chili sauce its body and silkiness. If undercooked, it can leave a raw flour taste; if overcooked, it turns bitter. Aim for a light golden hue and nutty aroma before adding the spices.

Season Gently—Then Adjust

The broth and cheese already carry salt, so go light at first with additional salt. Taste the sauce once it simmers, then adjust seasoning gradually to avoid overwhelming the dish.

Soften Tortillas the Right Way

Briefly dipping tortillas into the warm sauce softens them and infuses flavor—but don’t oversoak or they’ll fall apart. Alternatively, you can warm them slightly on a skillet or in the microwave to increase flexibility before dipping.

Use Melty Cheese That Complements the Sauce

A good Mexican blend (like Oaxaca, Asadero, or Monterey Jack) provides creamy melt and mild flavor that balances the boldness of the chili gravy. Sharp cheeses can clash with the spice and dominate the dish.

Bake Just Until Bubbly

Overbaking can dry out the sauce and make the cheese grainy. Remove from the oven once the cheese is fully melted and the sauce is visibly bubbling around the edges.

Serve with Balance in Mind

This dish is rich and hearty. Pairing it with light sides—like shredded lettuce, fresh pico de gallo, or a citrus-dressed salad—adds contrast, texture, and brightness to the plate.

How To Enjoy Red Cheese Enchiladas After Cooking:

Let Them Rest Briefly

After removing the enchiladas from the oven, allow them to rest for 5–10 minutes. This allows the sauce to slightly set, the cheese to firm up, and the tortillas to absorb all the flavor—resulting in cleaner servings and better texture.

Serve with Complementary Sides

To create a balanced and authentic Tex-Mex plate, pair your enchiladas with:

Mexican rice – adds a fluffy, mildly seasoned contrast

Refried beans or charro beans – provide creaminess and protein

Crisp lettuce and pico de gallo – cut through the richness with freshness and acidity

Pickled jalapeños – offer a sharp, spicy counterpoint

Add Fresh Garnishes for Contrast

Right before serving, consider adding:

A sprinkle of chopped cilantro or green onions

A drizzle of Mexican crema or sour cream

Thin slices of avocado or a squeeze of fresh lime juice

These toppings brighten the dish, add coolness, and offer contrast to the rich, savory flavors.

Choose the Right Beverage

Pair your enchiladas with a drink that complements the spice and cheese:

Classic pairing: A chilled Mexican lager (like Modelo or Pacifico)

For wine lovers: Try a light-bodied red wine like Tempranillo or Grenache

Non-alcoholic option: A lime agua fresca, hibiscus tea, or sparkling water with citrus

Embrace the Moment

These enchiladas aren’t just a meal—they’re comfort food meant to be savored. Enjoy them slowly, with good company if you can. Their warmth, aroma, and nostalgia are best appreciated without distraction.

Nutrition Information:

Based on 1 enchilada made with corn tortillas, Mexican cheese blend, and homemade chili gravy

(assuming a yield of about 8 enchiladas from the recipe):

Note: These values are approximations and will vary based on the specific brands of cheese, tortillas, and broth used. For greater accuracy, use a nutrition calculator with exact ingredient brands and quantities. Let me know if you want values based on different versions (e.g., vegetarian, low-fat cheese, flour tortillas, etc.)!

Frequently Asked Questions:

Can I make the enchilada sauce ahead of time?

Absolutely. The red chili gravy can be made 2–3 days in advance and stored in an airtight container in the refrigerator. In fact, letting it sit can deepen the flavor. Just reheat gently before using.

Can I use flour tortillas instead of corn?

Yes, but with caution. While flour tortillas are softer and easier to roll, they absorb sauce differently and can become soggy. If you use flour tortillas, bake uncovered and reduce sauce slightly to avoid a mushy texture.

What’s the best cheese to use?

A Mexican blend (like a combination of cheddar, Monterey Jack, and asadero) works best for flavor and melt. Avoid sharp cheddar on its own, as it can overpower the chili gravy.

How do I keep the tortillas from breaking when rolling?

Warm them first. Either microwave them wrapped in a damp towel for 30 seconds or lightly toast them on a skillet. Dipping them in warm sauce also helps soften and flavor them before filling.

Can I freeze these enchiladas?

Yes. Assemble the enchiladas but do not bake them. Wrap tightly and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight and bake as directed, adding an extra 10–15 minutes if needed.

How do I know when the chili gravy is thick enough?

The sauce is ready when it coats the back of a spoon and slowly drips off in a ribbon. It should be smooth, not runny or watery. Simmering it gently for 12–15 minutes after adding the broth allows the flavors to concentrate and the texture to thicken naturally.

Should I dip the tortillas before or after warming them?

Warm the tortillas first to make them flexible and less prone to tearing. Then dip them quickly into the warm sauce to coat and flavor them before filling and rolling. This two-step softening ensures the best texture without sogginess.

What’s the best way to roll the enchiladas neatly?

Don’t overfill them—use just enough cheese to allow for a tight, even roll. After dipping and filling, tuck the edges gently and roll away from you. Place them seam-side down in the baking dish to keep them from unraveling during baking.

Why is my sauce too thin or separating?

This usually happens if the roux wasn’t cooked long enough or the broth was added too quickly. Be sure to fully cook the flour and oil until slightly golden, and whisk in warm broth gradually to emulsify the sauce properly.

Can I assemble the enchiladas in advance?

Yes! You can assemble the dish up to a day ahead, cover tightly, and refrigerate. When ready to bake, allow the dish to sit at room temperature for about 20 minutes before placing it in the oven. This helps ensure even heating and optimal texture.