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Bubbly Cheese Enchiladas in red sauce featuring a zesty pickled jalapeño and brine-infused cheese filling.

Creamy Cheese Enchiladas With Red Sauce

Rebecca Blumer
A comforting pan of melty cheese enchiladas featuring a secret sour cream twist. These soft flour tortillas are smothered in a silky red sauce for a restaurant-quality Tex-Mex dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 580 kcal

Equipment

  • 9x13 inch casserole dish
  • Medium mixing bowl
  • Whisk

Ingredients
 

  • 8 large flour tortillas
  • 3 cups shredded cheese
  • 8 ounces sour cream
  • 20 ounces Red enchilada sauce
  • 1/4 cup diced yellow onions
  • 1/4 cup thinly sliced green onions

Toppings

  • guacamole
  • sour cream
  • diced tomatoes
  • onions

Instructions
 

Warm the Oven and Make the Creamy Red Sauce

  • Heat your oven to 350 degrees F to ensure even heat for the sauce.
  • In a medium bowl, whisk together 20 ounces of red enchilada sauce and 8 ounces of sour cream until the mixture is silky, blush-colored, and completely smooth.

Set Up the Casserole Dish

  • Spoon approximately 2 cups of the sour cream enchilada sauce into a 9x13 inch casserole dish. Spread it edge to edge to create a non-stick base layer.

Fill, Roll, and Arrange

  • Place a flour tortilla on a flat surface. Add 1/4 cup of shredded cheese down the center along with a pinch of diced yellow and green onions.
  • Roll the tortilla snugly and place it seam-side down in the prepared dish. Repeat until all 8 enchiladas are tightly packed together.

Sauce, Top, and Bake

  • Pour the remaining sauce over the top, using a spoon to guide it into the corners and along all tortilla edges to prevent drying.
  • Sprinkle the remaining 1 cup of cheese over the top and bake for 20 minutes until the cheese is bubbling and lightly golden.
  • Finish with a garnish of diced yellow onions and green onions. Serve immediately with guacamole, extra sour cream, and diced tomatoes.

Notes

Storage Tip: Leftovers keep well in the refrigerator for 3 to 4 days when covered tightly. The sauce will set and thicken as it chills.
Reheating Tip: To keep tortillas from turning rubbery, reheat in the oven covered with foil at 350 degrees F until warm through, then uncover briefly to re-melt the cheese.
Pro Tip: Shred cheese from a block rather than using bagged shreds. Pre-shredded cheese contains anti-caking agents that can prevent it from melting into a perfectly unified blanket.
Baking Tip: Be sure to coat the corners and edges of the tortillas with sauce, as these exposed areas tend to dry out and turn crunchy first.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 42gProtein: 24gFat: 36gSaturated Fat: 22gCholesterol: 95mgSodium: 1100mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 60mgIron: 12mg
Keyword Cheese Enchiladas, Enchiladas, Red Sauce Enchiladas
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