Here’s a classic and flavorful Red Cheese Enchiladas recipe — simple, cheesy, and comforting with a bold red enchilada sauce. Great for weeknights or a cozy weekend meal.
🌶️ Red Cheese Enchiladas Recipe
🕒 Total Time: ~45 minutes
Servings: 4 (about 8 enchiladas)
🧀 Ingredients:
For the enchiladas:
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8 corn tortillas
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2 ½ cups shredded cheese (a mix of sharp cheddar and Monterey Jack works well)
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¼ cup finely chopped onion (optional)
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Oil for softening tortillas
For the red enchilada sauce:
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2 tablespoons vegetable oil
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2 tablespoons all-purpose flour
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3 tablespoons chili powder (adjust to taste)
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon ground cumin
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¼ teaspoon dried oregano
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2 cups vegetable or chicken broth
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Salt to taste
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Optional: 1 tablespoon tomato paste for extra richness
🔥 Instructions:
1. Make the red enchilada sauce:
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In a saucepan, heat 2 tbsp oil over medium heat.
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Whisk in the flour and cook for 1 minute to form a roux.
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Stir in chili powder, garlic powder, onion powder, cumin, and oregano.
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Gradually add the broth, whisking constantly to avoid lumps.
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Simmer for 10-15 minutes until thickened. Add salt to taste. (Add tomato paste here if using.)
2. Prepare tortillas:
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Lightly fry each corn tortilla in a bit of oil for 10–15 seconds per side (just until soft and pliable). Drain on paper towels.
3. Assemble the enchiladas:
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Preheat oven to 375°F (190°C).
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Spread ½ cup of the enchilada sauce on the bottom of a 9×13 baking dish.
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Fill each tortilla with about ⅓ cup cheese and a bit of onion (if using). Roll tightly and place seam-side down in the dish.
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Pour the remaining sauce over the enchiladas and sprinkle extra cheese on top.
4. Bake:
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Cover with foil and bake for 15 minutes.
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Uncover and bake for another 10 minutes until bubbly and golden.
5. Serve:
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Garnish with chopped cilantro, sliced green onions, or sour cream if desired.
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Serve with rice, beans, or a fresh salad.