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Tex-Mex Cheese Enchiladas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/tex-mex-cheese-enchiladas-recipe/