Tex-Mex Cheese Enchiladas Recipe

Introduction

Tex-Mex Cheese Enchiladas are a comforting and flavorful dish featuring tender corn tortillas filled with sharp cheddar cheese and smothered in a rich, homemade red enchilada sauce. Perfect for a family dinner or a casual gathering, these enchiladas are both easy to make and deeply satisfying.

Ingredients

• 1/4 cup cooking oil (vegetable or canola)
• 1/4 cup all purpose flour
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 3 cups chicken broth
• 12 corn tortillas
• 3 tablespoons cooking oil (vegetable or canola)
• 24 ounces shredded sharp cheddar cheese
• 1 yellow onion (diced)
• Freshly chopped cilantro
• Finely diced onion (for garnish, optional)

Instructions

1. Step 1: To make the red enchilada sauce, heat 1/4 cup cooking oil in a large skillet over medium heat. Add the flour, chili powder, cumin, garlic powder, oregano, and salt. Stir regularly and cook until fragrant.
2. Step 2: Slowly whisk in the chicken broth, stirring constantly to combine. Continue adding broth until the mixture is smooth. Bring to a simmer, reduce heat to low, and let it thicken for 5 to 10 minutes. Remove from heat once it coats the back of a spoon.
3. Step 3: Preheat your oven to 350˚F. Pour 1/4 cup of the enchilada sauce into a 9×13″ casserole dish, tilting to spread evenly over the bottom.
4. Step 4: Heat 1 tablespoon of oil in a small skillet over medium heat. Quickly flash-cook each tortilla by placing it in the hot oil and flipping to coat both sides. Add more oil as needed until all tortillas are lightly fried.
5. Step 5: Fill each tortilla with 2-3 tablespoons of shredded cheddar cheese and about 1 teaspoon of diced onion (if using). Roll tightly and place seam-side down in the prepared casserole dish. Reserve about 1 cup of cheese for topping.
6. Step 6: Cover the rolled tortillas with the remaining enchilada sauce, then sprinkle the reserved cheese evenly over the top.
7. Step 7: Bake for 20-25 minutes until the cheese is melted and edges begin to bubble. Remove from the oven and garnish with freshly chopped cilantro and additional diced onion if desired.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth and add sautéed vegetables to the filling.
• Use a mix of cheddar and Monterey Jack cheese for a creamier texture.
• Lightly soften tortillas by warming them in a damp towel before flash-frying to prevent cracking.
• Add a few dashes of hot sauce to the enchilada sauce if you prefer more heat.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through to maintain the crispy edges. You can also microwave individual portions covered with a damp paper towel, but this may soften the tortilla.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the enchilada sauce ahead of time?

Yes, the enchilada sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before assembling the enchiladas.

What can I use instead of corn tortillas?

Flour tortillas work as a substitute, but they will create a softer enchilada. Corn tortillas offer the authentic texture and flavor typical of Tex-Mex enchiladas.

Tex-Mex Cheese Enchiladas Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Tex-Mex Cheese Enchiladas recipe features tender corn tortillas filled with sharp cheddar cheese and diced onions, all smothered in a rich, homemade red enchilada sauce. Flash-cooked tortillas are rolled with cheese, baked until bubbly, and garnished with fresh cilantro for an authentic, comforting Southwest-inspired meal.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

For the Red Enchilada Sauce

• 1/4 cup cooking oil (vegetable or canola)
• 1/4 cup all-purpose flour
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 3 cups chicken broth

For the Enchiladas

• 12 corn tortillas
• 3 tablespoons cooking oil (vegetable or canola) for frying tortillas
• 24 ounces shredded sharp cheddar cheese
• 1 yellow onion, diced (about 1 teaspoon per enchilada, optional)
• Freshly chopped cilantro, for garnish
• Finely diced onion, for garnish (optional)

Instructions

1. Make the red enchilada sauce: In a large skillet over medium heat, combine 1/4 cup cooking oil, flour, chili powder, cumin, garlic powder, oregano, and salt. Stir regularly to form a smooth roux with the spices.
2. Add chicken broth and simmer: Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, then reduce heat to low and cook for 5-10 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
3. Preheat the oven: Set your oven to 350˚F (175˚C) to warm up while you prepare the tortillas and assemble the enchiladas.
4. Prepare and flash cook the tortillas: Heat 1 tablespoon of oil in a small skillet over medium heat. One by one, place each tortilla in the hot oil, flipping quickly to coat both sides. Add more oil as needed and repeat until all tortillas are lightly cooked and pliable.
5. Assemble the enchiladas: Pour 1/4 cup of the prepared enchilada sauce into a 9×13-inch casserole dish and tilt it around to evenly coat the bottom. Take each tortilla, add 2-3 tablespoons of shredded cheddar cheese and about 1 teaspoon of diced onion if using, roll tightly, and place seam-side down in the casserole dish. Repeat until all tortillas are filled and arranged.
6. Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the reserved 1 cup of shredded cheddar cheese evenly on top.
7. Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the sauce start to bubble.
8. Garnish and serve: Remove the enchiladas from the oven and garnish with freshly chopped cilantro and additional diced onions if desired. Serve warm for best flavor and texture.

Notes

• Flash-cooking the corn tortillas makes them more pliable and prevents breaking when rolling.
• The enchilada sauce can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
• Feel free to customize fillings by adding cooked shredded chicken, beans, or vegetables for variation.
• For a spicier sauce, increase chili powder or add a pinch of cayenne pepper.
• Use a good quality sharp cheddar cheese for best melting and flavor.

Keywords: enchiladas, tex-mex, cheese enchiladas, homemade enchilada sauce, baked enchiladas, Mexican cuisine, comfort food