Cheese Enchiladas with Red Sauce
These cheesy enchiladas bathed in a homemade red sauce are a classic Tex-Mex dish perfect for a satisfying meal. You can adjust the spice level of the sauce to your preference.
Ingredients
For the Red Enchilada Sauce
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
For the Enchiladas
- 14-16 white corn tortillas
- 16 ounces shredded Mexican cheese blend (Monterrey Jack, cheddar, Asadero)
- 1 tablespoon vegetable oil (for coating tortillas)
Instructions
Make the Red Enchilada Sauce
- Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
- Add chili powder, onion powder, oregano, salt, garlic powder, and cumin. Whisk constantly for 1-2 minutes, toasting the spices.
- Stir in tomato paste and cook for another minute.
- Slowly whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer and cook for 10-15 minutes, or until slightly thickened. Season with additional salt and pepper to taste.
Prepare the Enchiladas
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Warm each tortilla in the hot oil for a few seconds per side, just until softened and pliable.
Assemble the Enchiladas
- Pour about ¼ cup of the red sauce into the bottom of the prepared baking dish.
- Place a warmed tortilla on a plate. Add a generous amount of shredded cheese filling (around ½ cup) in the center of the tortilla.
- Roll up the tortilla tightly and seam side down. Place the rolled enchilada in the baking dish.
- Repeat with remaining tortillas and cheese filling.
Bake the Enchiladas
- Pour the remaining red sauce over the top of the rolled enchiladas, evenly coating them.
- Sprinkle any remaining cheese on top.
- Cover the baking dish loosely with foil. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove foil and bake for an additional 5 minutes for a crispier top (optional).
Serve
- Let the enchiladas cool slightly before serving. Enjoy them with your favorite toppings like sour cream, chopped fresh cilantro, diced tomatoes, sliced avocado, or chopped onions.
Tips
- You can substitute canned enchilada sauce for the homemade version. Choose a sauce that matches your desired spice level.
- For a richer flavor, add a can (4 oz) of diced green chiles to the red sauce while simmering.
- If your tortillas are cracking, try dipping them in the warm sauce before filling and rolling.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
