Red Cheese Enchiladas are the ultimate comfort food—simple, cheesy, and smothered in a flavorful red chili sauce. This recipe will guide you through making a truly authentic and delicious version.
Red Cheese Enchiladas
This recipe focuses on a quick, flavorful homemade red sauce that is far superior to canned versions. You can use store-bought sauce to save time, but the homemade one is worth the effort!
Yields: 4-6 servings (about 8-10 enchiladas)
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
For the Simple Red Chile Sauce:
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3 tablespoons vegetable oil
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3 tablespoons all-purpose flour
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¼ cup chili powder (use a good quality, pure chili powder like ancho or New Mexico)
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2 cups chicken or vegetable broth
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1 (8 oz) can tomato sauce
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2 cloves garlic, minced
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1 teaspoon ground cumin
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½ teaspoon dried oregano (Mexican oregano if you have it)
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Salt, to taste (about ½ – 1 teaspoon)
For the Enchilada Filling & Assembly:
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4 cups (16 oz) shredded cheese (a blend is best: Monterey Jack, Cheddar, Queso Quesadilla, or Asadero)
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1 small white onion, finely diced (divided)
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8-10 corn tortillas
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Cooking spray or ½ cup vegetable oil, for softening tortillas
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Optional Toppings: Diced white onion, chopped fresh cilantro, sliced radishes, sour cream, crumbled cotija cheese, shredded lettuce.
Instructions
Step 1: Make the Red Chile Sauce
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Make the Roux: In a medium saucepan, heat the 3 tablespoons of oil over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the chili powder and cook for another 30 seconds until fragrant.
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Simmer: Gradually and slowly whisk in the chicken broth until the mixture is smooth. Stir in the tomato sauce, minced garlic, cumin, and oregano.
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Cook: Bring to a simmer, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. It should coat the back of a spoon. Season with salt to taste. Set aside.
Step 2: Prepare the Tortillas & Filling
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Preheat Oven: Preheat your oven to 375°F (190°C). Spread ½ cup of the red sauce over the bottom of a 9×13-inch baking dish.
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Warm the Tortillas: This is a crucial step to prevent them from cracking. You have two options:
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Skillet Method (Best): Heat a dry skillet over medium-high heat. Warm each tortilla for about 15-20 seconds per side until soft and pliable.
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Oil Method (Traditional): Heat ½ cup of oil in a small skillet. Briefly fry each tortilla for just 5-10 seconds per side to soften, then drain on paper towels.
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Prepare Filling: In a bowl, combine 3 cups of the shredded cheese and about ¾ of the diced onion. Reserve the remaining cheese and onion for topping.
Step 3: Assemble the Enchiladas
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Dip the Tortilla: Take a warm tortilla and dip it into the warm red sauce, coating both sides. This adds flavor and creates a barrier so the tortilla doesn’t absorb too much liquid and become mushy.
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Fill and Roll: Place the sauced tortilla on a plate or cutting board. Spoon about ⅓ cup of the cheese mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
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Repeat: Repeat with the remaining tortillas, arranging them snugly in the dish.
Step 4: Bake to Perfection
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Pour the remaining red sauce over the top of the enchiladas, making sure the ends are covered to prevent drying out.
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Sprinkle the remaining 1 cup of cheese over the top.
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Bake, uncovered, for 20-25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just starting to crisp up.
Step 5: Serve
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Let the enchiladas rest for 5 minutes before serving. This allows them to set, making them easier to plate.
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Garnish with the reserved diced onion, fresh cilantro, and any other desired toppings.
✨ Pro-Tips for the Best Enchiladas
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The Tortilla is Key: Never skip warming the tortillas! Cold tortillas will crack and tear when you try to roll them.
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Shred Your Own Cheese: Pre-shredded cheese is coated in starch to prevent clumping, which prevents it from melting as smoothly. Shredding your own is a game-changer for a creamy, melty texture.
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Spice Level: The heat comes from your chili powder. For a milder version, use a “mild” chili powder. For more heat, add a pinch of cayenne pepper to the sauce or use a hotter chili powder blend.
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Make-Ahead: You can assemble the enchiladas a day ahead, cover, and refrigerate. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.
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Add Protein: For chicken enchiladas, add 2 cups of shredded cooked chicken to the cheese filling.
Enjoy your incredibly cheesy, saucy, and authentic-tasting Red Cheese Enchiladas