Print

Restaurant-Style Easy Red Cheese Enchiladas

Close-up of three baked cheese enchiladas covered in red sauce and melted, bubbly cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic, restaurant-style red cheese enchiladas at home. This recipe is quick, cheesy, and perfect for a satisfying weeknight dinner or family favorite meal.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 3/4 cups water
  • 1 cup beef broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 12 corn tortillas
  • 1/2 cup vegetable oil for frying tortillas (optional)

Instructions

  1. Prepare the red enchilada sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Stir in the chili powder, cumin, garlic powder, and salt. Cook for 30 seconds until fragrant.
  3. Slowly whisk in the water and beef broth until smooth. Bring the mixture to a simmer, stirring constantly.
  4. Reduce heat to low and cook until the sauce thickens slightly, about 5 to 7 minutes. Remove from heat. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese until melted and smooth. Set aside.
  5. Prepare the tortillas: If using the frying method for authentic texture, heat 1/2 cup of vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla into the hot oil for about 10 seconds per side until softened but not crisp. Drain on paper towels. (Alternatively, you can lightly warm tortillas in the microwave or a dry skillet to make them pliable.)
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the enchiladas: Dip each softened tortilla completely into the warm red sauce, coating both sides.
  8. Place the sauced tortilla on a clean surface. Sprinkle about 2 tablespoons of the remaining cheese mixture down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and sauce.
  9. Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese evenly over the top.
  10. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

Notes

  • For a quicker assembly, skip frying the tortillas; simply warm them until they are soft enough to roll without breaking.
  • Serve these saucy cheesy enchiladas with sour cream, chopped white onion, or a side of Mexican rice for a complete meal.
  • If you prefer a spicier sauce, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

Find it online: https://cookingbymia.com/cheese-enchiladas-recipe-easy-30-minute/