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Cheese Enchiladas Recipe

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4.1 from 14 reviews

This classic Cheese Enchiladas recipe features tender corn tortillas filled with a savory blend of Mexican cheese, smothered in a flavorful homemade chili sauce, and baked to bubbly perfection. Perfect for a comforting family dinner, these enchiladas deliver rich, cheesy goodness with a mild, smoky sauce that complements the melted cheese inside.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

For the Sauce:

  • 2 tablespoons vegetable oil
  • ¼ cup all-purpose flour
  • 2-3 tablespoons Gebhardt chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic salt with parsley flakes (or regular salt)
  • ¼ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 cups full-sodium chicken broth

For the Enchiladas:

  • 9 (6-inch) corn tortillas
  • 4 cups Mexican blend cheese, divided
  • Optional: cooked meat of choice (not specified in original recipe)

Instructions

  1. Prepare the Sauce: Heat vegetable oil in a large pot over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until combined.
  2. Add Seasonings: Stir in chili powder, garlic powder, garlic salt, cumin, and oregano until the mixture becomes clumpy. Gradually pour in the chicken broth while whisking continuously to eliminate lumps. Reduce the heat to low and simmer for 15-20 minutes until the sauce thickens.
  3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 7×11 inch or 9×13 inch baking dish and set aside.
  4. Soften Tortillas and Assemble: Dip each tortilla into the thickened sauce until soft. Place it immediately into the prepared baking dish, add about ⅓ cup of Mexican blend cheese and optional cooked meat if using. Roll the tortilla carefully and position it seam-side down at the end of the baking dish.
  5. Repeat Assembly: Continue dipping, filling, and rolling tortillas until your baking dish is full. Pour the remaining sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of cheese on top.
  6. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and lightly golden.

Notes

  • For extra protein, add cooked shredded chicken, ground beef, or beans inside the tortillas before rolling.
  • Adjust chili powder quantity to your heat preference; start with 2 tablespoons for mild, increase to 3 for medium heat.
  • You can use flour tortillas if preferred, but corn tortillas give the classic texture and flavor.
  • If sauce thickens too much while cooling, add a splash of chicken broth to thin it out before dipping tortillas.
  • Leftovers can be refrigerated for 2-3 days and reheated in the oven or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/cheese-enchiladas-recipe/