Red Cheese Enchiladas

Here’s a delicious and simple Red Cheese Enchiladas recipe — just like the classic comfort food you’d get at a Tex-Mex restaurant or homemade in a Mexican kitchen.

🌶️ Red Cheese Enchiladas Recipe

Ingredients

For the Enchiladas:

• 10 corn tortillas

• 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1 small onion, finely chopped (optional, for added flavor)

• Oil for softening tortillas (vegetable or canola)

For the Red Enchilada Sauce (or use canned for shortcut):

• 2 tbsp oil

• 2 tbsp all-purpose flour

• 3 tbsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/4 tsp dried oregano

• 2 cups chicken broth (or vegetable broth for vegetarian)

• Salt to taste

• 1 tbsp tomato paste (optional, for depth)

Instructions

1. Make the Red Enchilada Sauce:

   • Heat 2 tbsp oil in a saucepan over medium heat.

   • Stir in flour and cook for 1 minute.

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

   • Gradually whisk in broth until smooth.

   • Add tomato paste (if using) and simmer for 8–10 minutes until slightly thickened.

   • Add salt to taste.

2. Prepare the Tortillas:

   • Lightly fry tortillas in oil (5–10 seconds per side) to soften and prevent tearing.

   • Drain on paper towels.

3. Assemble Enchiladas:

   • Preheat oven to 375°F (190°C).

   • Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish.

   • Dip each tortilla briefly in the sauce, fill with cheese (and onion, if using), and roll up.

   • Place seam side down in the dish.

4. Top and Bake:

   • Pour remaining sauce over the enchiladas.

   • Sprinkle extra cheese on top.

   • Cover with foil and bake for 20 minutes, then uncover and bake another 5–10 minutes until bubbly.

5. Serve:

   • Let sit for 5 minutes before serving.

   • Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if desired.