Cheese Enchiladas With Homemade Red Sauce
Corn tortillas rolled around melty cheese and onion, smothered in a quick homemade red chile enchilada sauce and baked until bubbling. A vegetarian Tex-Mex favourite.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total 12 enchiladasEasy
Photo: EBKauai · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Cheese enchiladas are a Tex-Mex restaurant staple, and they are even better made at home with a from-scratch red sauce. The sauce takes 15 minutes: a roux, chili powder, cumin, tomato paste and broth.
Warming the corn tortillas first keeps them pliable so they roll without cracking. Bake until the sauce bubbles and the cheese melts, then top with onion, cilantro and sour cream.
Equipment you'll need
- Medium saucepan
- 9 x 13-inch baking dish
- Skillet or microwave for warming tortillas
Tips for success
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that make it melt less smoothly.
- Dip the warmed tortillas in the sauce before filling for extra-soft enchiladas.
- Assemble up to a day ahead, keep the sauce and dish separate, and pour over just before baking.
Substitutions and variations
- Add black beans, spinach or roasted vegetables to the filling.
- Use flour tortillas for a softer, milder enchilada.
- Use gluten-free flour or cornstarch to thicken the sauce for a gluten-free dish.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze baked enchiladas for up to 3 months; the tortillas soften slightly.
To reheat: Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, or microwave individual portions until hot.
Recipe
Cheese Enchiladas With Homemade Red Sauce
Corn tortillas rolled around melty cheese and onion, smothered in a quick homemade red chile enchilada sauce and baked until bubbling. A vegetarian Tex-Mex favourite.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Yield
- 12 enchiladas
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Red enchilada sauce
Enchiladas
Instructions
Step 1: Make the sauce
Heat the oil in the saucepan over medium heat, whisk in the flour and cook for 1 minute. Add the chili powder, cumin, garlic powder and oregano and stir for 30 seconds. Whisk in the tomato paste, then gradually add the broth. Simmer for 8 to 10 minutes until slightly thickened, then add the salt and vinegar.
Step 2: Heat the oven
Heat the oven to 375°F (190°C). Spread 1/2 cup of sauce over the bottom of the baking dish.
Step 3: Warm the tortillas
Warm the tortillas in a dry skillet for 15 seconds per side, or wrap in a damp towel and microwave for 45 seconds, so they are soft and pliable.
Step 4: Fill and roll
Fill each tortilla with about 3 tablespoons cheese and a pinch of onion, roll up tightly and place seam side down in the dish.
Step 5: Sauce and bake
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20 to 25 minutes until bubbling and the cheese has melted.
Step 6: Serve
Top with the remaining onion, cilantro, jalapeño and sour cream.
Cuisine: Tex-Mex · Course: Dinner
Estimated nutrition per serving
- Calories
- 430
- Protein
- 20 g
- Fat
- 24 g
- Carbs
- 34 g
- Fibre
- 5 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/cheese-enchiladas
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