Red Cheese Enchiladas

Here’s a classic recipe for Red Cheese Enchiladas — simple, delicious, and full of bold, comforting flavor. This version uses corn tortillas, a rich red chili sauce, and melty cheese — just like the ones served in traditional Tex-Mex kitchens.

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🌶️ Red Cheese Enchiladas

🧺 Ingredients (Serves 4)

For the Red Enchilada Sauce:

• 2 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 3 tbsp chili powder (use mild or hot to taste)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp ground cumin

• ¼ tsp dried oregano

• 2 cups chicken or vegetable broth

• Salt to taste (start with ½ tsp)

For the Enchiladas:

• 10–12 corn tortillas

• 3 cups shredded cheese (Cheddar, Monterey Jack, or a mix)

• ½ small onion, finely chopped (optional)

• Oil, for softening tortillas

Optional Garnishes:

• Chopped cilantro

• Sliced green onions

• Sour cream

• Sliced avocado

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👩‍🍳 Instructions

1. Make the Enchilada Sauce

1. Heat oil in a saucepan over medium heat.

2. Stir in flour and cook for 1 minute to make a light roux.

3. Add chili powder, cumin, garlic powder, onion powder, and oregano. Stir for 30 seconds.

4. Slowly whisk in broth until smooth.

5. Bring to a simmer and cook 5–7 minutes, until slightly thickened.

6. Season with salt. Taste and adjust spice if needed.

Tip: For a smoother sauce, strain it before using (optional).

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2. Prepare the Tortillas

• Heat a little oil in a skillet.

• Lightly fry each tortilla for ~10 seconds per side until soft and pliable (not crispy).

• Drain on paper towels.

Shortcut: Warm tortillas in the microwave wrapped in damp paper towels if you’re avoiding oil.

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3. Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of sauce on the bottom of a baking dish.

3. Fill each tortilla with a handful of shredded cheese (and onion, if using).

4. Roll up and place seam-side down in the dish.

5. Once all are assembled, pour sauce generously over the top.

6. Sprinkle extra cheese over the top.

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4. Bake

• Cover with foil and bake for 15–20 minutes.

• Uncover and bake 5–10 more minutes until bubbly and melted on top.

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🍽️ Serve With:

• Mexican rice and beans

• Simple salad with lime vinaigrette

• Pickled jalapeños or hot sauce on the side

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🔄 Variations:

• Add sautéed spinach or mushrooms for a veggie version.

• Use red chile sauce made from dried New Mexico or ancho chiles for a more traditional twist.

• Mix cheese types: try Oaxaca, Queso Fresco, or even Pepper Jack.