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Classic Restaurant-Style Cheese Enchiladas

Three rolled cheese enchiladas smothered in vibrant red sauce, served on a white plate.
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Make these classic cheese enchiladas, featuring a rich red sauce and gooey filling. This recipe delivers the comforting flavor of restaurant-style Mexican food simply.

Ingredients

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  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 (8 ounce) can tomato sauce
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup vegetable oil for frying tortillas

Instructions

  1. Prepare the red enchilada sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute.
  2. Stir in the chili powder, cumin, garlic powder, oregano, and salt. Cook for 30 seconds until fragrant.
  3. Gradually whisk in the water and tomato sauce until smooth. Bring the mixture to a simmer, stirring often. Reduce heat to low and cook for 5 minutes until slightly thickened. Remove from heat.
  4. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  5. Prepare the tortillas: Heat 1/2 cup of vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla in the hot oil for about 10 seconds per side until softened but not crispy. Drain on paper towels.
  6. Assemble the enchiladas: Dip each softened tortilla completely into the prepared red sauce. Place the sauced tortilla on a plate.
  7. Sprinkle about 1/4 cup of the mixed cheese down the center of the tortilla. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
  8. Pour any remaining red sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese mixture over the top.
  9. Bake for 15 to 20 minutes, or until the cheese is completely melted and bubbly. Let stand for 5 minutes before serving.

Notes

  • For an easier version, substitute the homemade sauce with 2 cups of your favorite high-quality canned red enchilada sauce.
  • If you prefer softer tortillas without frying, you can briefly warm them in the microwave under a damp paper towel for 30 seconds.
  • This recipe works well as a make ahead enchiladas dish; assemble completely, cover, and refrigerate up to 24 hours before baking.

Nutrition

Find it online: https://delicerecipe.com/cheese-enchiladas-recipe-classic-red-sauce/