Cheese Enchiladas in Yummy Red Sauce

Total Time
Prep 15 mins
Cook 30 mins

This is another of my mother's terrific recipes, from when we lived near the CA/MX border. This is MY ultimate comfort food! I usually just use 1 pkg of Kraft's pre-grated 4-Cheese Mexican blend - which has asiago and queso fresco added to the usual cheddar and jack, then add some sharp cheddar. BEST if you make the sauce, the night before, and refrigerate. Makes 8-10 enchiladas, and 4 cups of sauce.

Ingredients Nutrition


  1. SAUCE:.
  2. Place garlic in cold, non-reactive (non-aluminum – use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Sauté for 1 minute, then add onions. Add remaining dry spices (through parsley) and sauté for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld.
  4. Preheat oven to 350º. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan.
  5. Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix.
  6. Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan – in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two “lanes” that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people.
  7. For Vegetarian option use Vegetable broth.


Most Helpful

I made this last night for my husband and two kids, 10 & 13, and we all liked it. My husband and I loved it. Not getting a complaint from BOTH children is a big success.
The sauce is delicious. It tastes like something you might get at a restaurant.

carleene January 28, 2012

Bliss on plate. Sauce made from scratch and fantastic!

rosslare February 01, 2013

I liked these enchiladas! (Although mine never turn out pretty like the picture...) I did not make the sauce a day ahead as I had planned, but it was still good. I used a mix of habanero cheese and colby/mont jack blend, which was good. I left out the olives b/c I don't like them... DH didn't care for them much (maybe b/c no meat?) but I'm happy to eat the leftovers! Made for Zaar Alphabet Soup tag game.

StacyMD187373 December 17, 2009

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