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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
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
Prepare the red enchilada sauce. 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.
Prepare the filling and tortillas. 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.
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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!
This tex_mex recipe takes 60 minutes to prepare and yields 4 servings. At 623.55 calories per serving with 19.95g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the enchiladas. 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.
Bake the enchiladas. 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.
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.
Garnish with a dollop of sour cream and a sprinkle of fresh cilantro, if desired, and serve immediately.
Mix 1 cup of shredded cooked chicken, seasoned ground beef, or black beans into the cheese and onion filling for a heartier meal.
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.
For a more authentic Mexican flavor, use Oaxaca cheese or a blend of queso asadero and cotija cheese for topping.
Stir 1/4 cup of heavy cream or sour cream into the red sauce at the end of cooking for a richer, creamier texture.
The generous amount of Monterey Jack and cheddar cheese provides a significant source of calcium, which is essential for maintaining strong bones and teeth.
Cheese is a high-quality protein source, crucial for muscle repair, immune function, and overall body maintenance.
The tomato sauce is a key ingredient that provides lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
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.
Cheese enchiladas are a rich and indulgent comfort food, high in calories, fat, and sodium. While delicious, they are best enjoyed in moderation as part of a balanced diet. The cheese provides calcium and protein.
Corn tortillas will crack if they are not properly softened before rolling. The step of lightly frying them in hot oil for a few seconds is essential to make them pliable. Alternatively, you can warm them in a microwave wrapped in a damp paper towel.
Absolutely! The homemade red sauce can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stove before assembling the enchiladas.
Yes, you can use flour tortillas. The taste and texture will be different—softer and less traditional than corn. If using flour tortillas, you can skip the frying step and just warm them slightly to make them easier to roll.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat them in an oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.