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Restaurant-Style Red Cheese Enchiladas (Easy & Quick)

Two delicious cheese enchiladas smothered in rich red sauce and melted shredded cheese.
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Make the best cheese enchiladas at home with this simple recipe. These restaurant-style enchiladas feature a rich red sauce and gooey melted cheese, perfect for a satisfying weeknight dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 10 corn tortillas

Instructions

  1. Prepare the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook for 1 minute, stirring constantly.
  2. Stir in the chili powder, cumin, garlic powder, and salt. Cook for 30 seconds until fragrant.
  3. Gradually whisk in the water and tomato sauce until combined. Bring the mixture to a simmer, stirring often. Reduce heat to low and cook for 5 minutes until the sauce thickens slightly.
  4. Stir 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese into the sauce until melted and smooth. Keep the sauce warm over very low heat.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  6. Warm the tortillas: Briefly dip each corn tortilla into the warm enchilada sauce to soften it. This prevents cracking.
  7. Assemble the enchiladas: Lay a softened tortilla flat. Sprinkle about 1 tablespoon of the remaining Monterey Jack and cheddar cheese down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
  8. Pour the remaining red enchilada sauce evenly over the rolled tortillas.
  9. Top the enchiladas with the remaining 1/2 cup of Monterey Jack and 1/2 cup of cheddar cheese.
  10. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
  11. Let the enchiladas rest for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For a quicker meal, you can use your favorite store-bought red enchilada sauce.
  • If you prefer softer tortillas that do not crack, briefly warm them in a dry skillet or microwave before dipping them in the sauce.
  • Use a blend of Mexican cheeses for the best flavor and melt.

Nutrition

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