Cheese Enchiladas with Red Sauce
Classic Tex-Mex comfort food at its best. Corn tortillas are filled with a generous amount of melted cheese and onion, then smothered in a rich, homemade red chili sauce and baked until bubbly. A guaranteed family favorite!
For 4 servings
7 steps. 35 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- 2
Prepare the red enchilada sauce
- a.In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a light roux.
- b.Add the chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 30 seconds more until fragrant.
- c.Gradually pour in the vegetable broth while whisking continuously to prevent lumps. Whisk in the tomato sauce until smooth.
- d.Bring the sauce to a simmer, then reduce heat to low. Let it gently simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly.
- e.Remove from heat. Stir in the salt, pepper, and optional sugar. Taste and adjust seasonings as needed.
- 3
Prepare the filling and tortillas
- a.In a medium bowl, combine 2 cups of the total cheese (a mix of Monterey Jack and Cheddar) with the finely chopped white onion. Set aside.
- b.Heat the remaining 2 tablespoons of oil in a small skillet over medium-high heat.
- c.Using tongs, carefully fry each corn tortilla for 10-15 seconds per side, just until softened and pliable. Do not let them become crispy.
- d.Place the softened tortillas on a plate lined with paper towels to absorb excess oil.
- 4
Assemble the enchiladas
- a.Pour about 1/2 cup of the warm enchilada sauce into the bottom of the prepared baking dish and spread it to coat the surface.
- b.Dip one softened tortilla into the saucepan of remaining red sauce, ensuring both sides are coated.
- c.Lay the sauced tortilla on a clean plate. Place about 1/4 cup of the cheese and onion mixture in a line down the center.
- d.Roll the tortilla up snugly and place it seam-side down in the baking dish.
- e.Repeat with the remaining tortillas, arranging them in a single layer in the dish.
- 5
Bake the enchiladas
- a.Pour the rest of the enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the remaining 1 cup of cheese over the top.
- 6
Step 6
- a.Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is fully melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. This helps them set and makes serving easier.
- 7
Step 7
- a.Garnish with a dollop of sour cream and a sprinkle of fresh cilantro, if desired, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip frying the tortillas. This crucial step adds flavor and makes them pliable, preventing them from cracking or becoming mushy during baking.
- 2For a smoother sauce, use an immersion blender to blend it before assembling the enchiladas.
- 3Make the sauce ahead of time! It can be stored in an airtight container in the refrigerator for up to 4 days, making assembly quicker.
- 4Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly.
- 5Let the enchiladas rest after baking. This allows them to firm up slightly, so they don't fall apart when you serve them.
Adapt it for your goals.
Add Protein
Mix 1 cup of shredded cooked chicken, seasoned ground beef, or black beans into the cheese and onion filling for a heartier meal.
Spicier VersionSpicier Version
Add 1/2 teaspoon of cayenne pepper or 1 teaspoon of chipotle powder to the sauce for extra heat. You can also add finely diced jalapeños to the filling.
Different CheeseDifferent Cheese
For a more authentic Mexican flavor, use Oaxaca cheese or a blend of queso asadero and cotija cheese for topping.
Creamy SauceCreamy Sauce
Stir 1/4 cup of heavy cream or sour cream into the red sauce at the end of cooking for a richer, creamier texture.
Why this is on our healthy list.
Rich in Calcium
The generous amount of Monterey Jack and cheddar cheese provides a significant source of calcium, which is essential for maintaining strong bones and teeth.
Good Source of Protein
Cheese is a high-quality protein source, crucial for muscle repair, immune function, and overall body maintenance.
Contains Lycopene
The tomato sauce is a key ingredient that provides lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Frequently asked questions
A serving of two cheese enchiladas contains approximately 650-750 calories, depending on the specific brands of cheese, sauce, and tortillas used. This is an estimate and can vary.