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Looking for a quick and satisfying dinner that’s packed with flavor? These Cheesy Enchiladas with Red Sauce are the perfect solution! Stuffed with gooey cheddar cheese and smothered in a rich red sauce, these enchiladas come together in no time, making them ideal for busy weeknights. Plus, they’re easy to customize, ensuring everyone at the table will be happy!
Why You’ll Love This Recipe
These cheesy enchiladas are not just delicious—they’re also simple to make and perfect for any occasion. You’ll appreciate the bold flavors and comforting textures that make this dish an instant favorite.
- Quick to prepare: Ready in under 30 minutes!
- Flavorful: The combination of cheese and red sauce is irresistible.
- Customizable: Add your favorite proteins or veggies!
- Family-friendly: A dish that pleases both kids and adults.
- Make-ahead: Great for meal prep or leftovers!
Ingredients
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How to Make Cheesy Enchiladas with Red Sauce
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the ground cumin and garlic powder, stirring for about 30 seconds to release their flavors.
- Pour half of the red enchilada sauce into the skillet, stirring to combine. Season with salt and pepper to taste, then remove from heat.
- In a separate bowl, combine 1 1/2 cups of the shredded cheddar cheese with the remaining enchilada sauce mixture.
- Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
- Spread a generous spoonful of the cheese and sauce mixture onto each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
- Once all tortillas are rolled and placed in the dish, pour any remaining enchilada sauce over the top, then sprinkle the remaining cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and drizzle with sour cream, then garnish with chopped cilantro before serving.
Tips for the Best Results
- To make rolling easier, warm the tortillas in the microwave or on a hot skillet briefly.
- For extra flavor, try adding cooked chicken, beef, or black beans to the cheese mixture.
- If you prefer a spicier kick, add diced jalapeños or a splash of hot sauce to the enchilada sauce.
Easy Variations
- Vegetarian: Fill the tortillas with sautéed bell peppers, onions, and zucchini.
- Cheesy Spinach: Mix in some fresh spinach with the cheese for added nutrition.
- Mexican Street Corn: Add corn and cotija cheese for a fun twist.
What to Serve With It
- A fresh garden salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Tortilla chips with salsa or guacamole
Storage and Reheating
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Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave them for a quicker option.
Recipe Card
Cheesy Enchiladas with Red Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add ground cumin and garlic powder, stirring for about 30 seconds.
- Pour half of the red enchilada sauce into the skillet, stirring to combine. Season with salt and pepper, then remove from heat.
- In a bowl, combine 1 1/2 cups shredded cheddar cheese with the remaining enchilada sauce mixture.
- Warm corn tortillas in the microwave for about 30 seconds.
- Spread a spoonful of the cheese and sauce mixture onto each tortilla, roll them tightly, and place seam-side down in a greased baking dish.
- Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Remove and drizzle with sour cream, garnish with cilantro before serving.
Notes: Customize with your choice of proteins or vegetables!
