Tex-Mex Cheese Enchiladas Recipe
Introduction
These Tex-Mex Cheese Enchiladas offer a flavorful, cheesy delight with a homemade red enchilada sauce that brings warmth and spice to every bite. Perfect for a family dinner or casual gathering, they’re simple to prepare and wonderfully satisfying.
Ingredients
- 1/4 cup cooking oil (vegetable or canola)
- 1/4 cup all-purpose flour
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 3 cups chicken broth
- 12 corn tortillas
- 3 tablespoons cooking oil (vegetable or canola)
- 24 ounces shredded sharp cheddar cheese
- 1 yellow onion (diced)
- Freshly chopped cilantro (for garnish)
- Finely diced onion (for garnish)
Instructions
- Step 1: To make the red enchilada sauce, combine 1/4 cup cooking oil, flour, chili powder, cumin, garlic powder, oregano, and salt in a large skillet over medium heat. Stir regularly until mixed.
- Step 2: Slowly add the chicken broth while whisking constantly to create a smooth mixture. Bring to a simmer, reduce heat to low, and cook for 5-10 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Step 3: Preheat your oven to 350˚F. Pour 1/4 cup of the enchilada sauce into a large casserole dish (about 9×13″) and tilt it to evenly coat the bottom.
- Step 4: Heat 1 tablespoon of oil in a small skillet over medium heat. Quickly flash-cook each tortilla by frying both sides briefly in the hot oil, adding more oil as needed until all tortillas are coated.
- Step 5: For each tortilla, place 2-3 tablespoons of shredded cheese and about 1 teaspoon of diced onions (optional) in the center. Roll tightly and place seam side down in the prepared casserole dish. Repeat with all tortillas, reserving about 1 cup of cheese for topping.
- Step 6: Cover the rolled enchiladas with the remaining sauce, then sprinkle the reserved shredded cheese over the top.
- Step 7: Bake for 20-25 minutes until the cheese is melted and edges start bubbling. Remove from the oven and garnish with freshly chopped cilantro or diced onion before serving.
Tips & Variations
- For a vegetarian option, substitute chicken broth with vegetable broth and add sautéed vegetables like bell peppers or mushrooms inside the enchiladas.
- Use a mix of cheeses such as Monterey Jack or Pepper Jack along with cheddar for a creamier, spicier flavor.
- Warm tortillas before frying to prevent cracking when rolling.
- Serve with sour cream, guacamole, or salsa for added flavor.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through to keep the cheese melty and sauce fresh. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the enchilada sauce ahead of time?
Yes, the sauce can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before assembling the enchiladas.
Can I freeze these cheese enchiladas?
Absolutely. Assemble the enchiladas but omit baking, then cover tightly and freeze for up to 2 months. Bake from frozen, adding extra time as needed for thorough heating.
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Tex-Mex Cheese Enchiladas Recipe
- Total Time: 55 minutes
- Yield: 6 servings (2 enchiladas per serving) 1x
Description
These Tex-Mex Cheese Enchiladas feature homemade red enchilada sauce, tender corn tortillas lightly fried for pliability, and a generous filling of sharp cheddar cheese. Covered in rich sauce and baked until bubbly and golden, they offer a flavorful and comforting dish perfect for any casual dinner or festive gathering.
Ingredients
Scale
Red Enchilada Sauce
- 1/4 cup cooking oil (vegetable or canola)
- 1/4 cup all purpose flour
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 3 cups chicken broth
Enchiladas
- 12 corn tortillas
- 3 tablespoons cooking oil (vegetable or canola), for frying tortillas
- 24 ounces shredded sharp cheddar cheese
- 1 yellow onion, diced (about 1 teaspoon per enchilada filling, optional)
- Freshly chopped cilantro, for garnish
- Finely diced onion, for garnish (optional)
Instructions
- Make the red enchilada sauce: In a large skillet over medium heat, combine 1/4 cup cooking oil, all-purpose flour, chili powder, cumin, garlic powder, oregano, and salt. Stir regularly to form a roux and cook the spices to develop their flavor.
- Add chicken broth: Slowly whisk in the chicken broth, continuing to whisk until the mixture is smooth and free of lumps. Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for 5-10 minutes until sauce thickens enough to coat the back of a spoon. Remove from heat.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare the casserole dish: Pour 1/4 cup of the prepared enchilada sauce into a 9×13-inch casserole dish. Tilt the dish to spread the sauce evenly over the bottom.
- Flash-fry the tortillas: Heat 1 tablespoon of oil in a small skillet over medium heat. One by one, quickly fry each tortilla for about 10-15 seconds per side until softened and pliable, adding oil as needed. Drain briefly on paper towels.
- Assemble the enchiladas: Take a fried tortilla and place 2-3 tablespoons of shredded cheddar cheese and approximately 1 teaspoon of diced onion inside (optional). Roll the tortilla tightly and place seam-side down in the prepared casserole dish. Repeat with remaining tortillas and filling, reserving about 1 cup of cheese for topping.
- Add sauce and cheese: Pour the rest of the enchilada sauce evenly over the rolled enchiladas. Sprinkle the reserved shredded cheese over the top to cover fully.
- Bake: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with edges starting to brown.
- Garnish and serve: Remove from oven and sprinkle with freshly chopped cilantro or diced onion as desired. Serve hot for best flavor.
Notes
- Using corn tortillas and briefly frying them helps prevent cracking when rolling and adds subtle flavor.
- The diced onion inside the enchiladas is optional but adds a nice texture and flavor contrast.
- You can substitute chicken broth with vegetable broth for a vegetarian version, adjusting cheese choice accordingly to maintain vegetarian status.
- For spicier sauce, consider adding a pinch of cayenne or some chopped green chilies.
- These enchiladas can be made ahead, assembled and refrigerated, then baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: enchiladas, Tex-Mex, cheese enchiladas, homemade enchilada sauce, corn tortillas, baked enchiladas
