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Quick Restaurant-Style Red Cheese Enchiladas

Close-up of baked cheese enchiladas covered in melted orange cheese and rich red sauce in a white baking dish.
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Make classic, cheesy restaurant-style red cheese enchiladas at home in about 30 minutes. This easy recipe delivers comforting, gooey satisfaction perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 3/4 cups water
  • 1 cup chicken broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 8 small corn tortillas

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Make the red sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  3. Add the chili powder, cumin, garlic powder, and salt. Stir for 30 seconds until fragrant.
  4. Slowly whisk in the water and chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring often, until it thickens slightly, about 5 to 7 minutes.
  5. Remove the sauce from the heat. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the sharp cheddar cheese until melted and smooth. This is your cheesy enchilada sauce.
  6. Warm the tortillas: Briefly dip each corn tortilla into the warm sauce to soften it. This prevents cracking when rolling.
  7. Assemble the enchiladas: Lay a softened tortilla flat. Sprinkle about 2 tablespoons of the remaining mixed cheese down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  8. Pour the remaining red sauce evenly over the rolled tortillas.
  9. Top the enchiladas with the remaining 1/2 cup Monterey Jack and 1/2 cup sharp cheddar cheese.
  10. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is fully melted and golden. Let stand for 5 minutes before serving.

Notes

  • For a slightly more authentic texture, briefly fry the tortillas in hot oil for 10 seconds per side before dipping them in the sauce.
  • Serve these cheesy tortilla roll ups with sour cream, sliced black olives, or a side of Mexican rice for a complete meal.
  • If you prefer a smoother sauce, strain it through a fine-mesh sieve before adding the cheese.

Nutrition

Find it online: https://mistyplate.com/cheese-enchiladas-30-minute-red-sauce-recipe/