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Classic Restaurant-Style Red Cheese Enchiladas

Close-up of bubbling, cheesy cheese enchiladas covered in red sauce, fresh from the oven.
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Make the best cheese enchiladas you have ever tasted. This recipe delivers that classic, cheesy, saucy restaurant flavor using simple steps for a satisfying family favorite dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup water (for softening tortillas)

Instructions

  1. Prepare the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute.
  2. Add the chili powder, cumin, garlic powder, oregano, and salt. Stir constantly for 30 seconds until fragrant.
  3. Gradually whisk in the chicken broth and tomato paste until smooth. Bring the sauce to a simmer, stirring often, until it thickens slightly, about 5 minutes. Remove from heat.
  4. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  5. Soften the tortillas: Heat the 1/2 cup of water in a small bowl. Briefly dip each corn tortilla into the warm water for about 5 seconds to make it pliable. Do not soak them.
  6. Assemble the enchiladas: Dip each softened tortilla completely into the red enchilada sauce. Lay the coated tortilla on a clean surface.
  7. Place about 1/4 cup of the mixed shredded cheese down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  8. Pour any remaining sauce evenly over the rolled tortillas. Sprinkle the remaining cheese mixture over the top.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
  10. Let the cheese enchiladas rest for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For a quicker sauce, you can substitute the homemade sauce base with 2 cups of your favorite high-quality jarred red enchilada sauce.
  • If you prefer a slightly crispier tortilla, quickly fry the dipped tortillas in a little hot oil for 10 seconds per side before filling.
  • This recipe is excellent served with Mexican rice and guacamole for a complete comfort food Mexican meal.

Nutrition

Find it online: https://cookingbyfelix.com/cheese-enchiladas-classic-restaurant-style-red/