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A baking dish of cheese enchiladas in red chile sauce, finished with sour cream and green onion
Baking Casseroles and Enchiladas

Cheese enchiladas with red chile sauce

Prep 30 min Cook 25 min Total 55 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Toasting the spices in the roux for 30 seconds before adding liquid deepens the chile flavor and removes any raw, dusty taste.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat oven to 375°F. Warm 2 tbsp oil in a saucepan over medium, whisk in flour and cook 1 minute.

  2. 02

    Whisk in chili powder, cumin, garlic powder, oregano and tomato paste for 30 seconds, then slowly whisk in the broth. Simmer 10 minutes until it coats a spoon; add salt and vinegar.

  3. 03

    Brush tortillas lightly with remaining oil and warm on a hot skillet 15 seconds per side so they roll without cracking.

  4. 04

    Mix the cheeses; reserve 1 1/2 cups. Spread 1/2 cup sauce in a 9x13 dish. Fill each tortilla with cheese and a pinch of onion, roll and place seam-side down.

  5. 05

    Pour remaining sauce over, scatter reserved cheese and bake 20–25 minutes until bubbly at the edges.

  6. 06

    Rest 5 minutes, then top with sour cream and green onion.

Notes & swaps

  • Toasting the spices in the roux for 30 seconds before adding liquid deepens the chile flavor and removes any raw, dusty taste.

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