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
