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Restaurant-Style Red Cheese Enchiladas

Three rolled cheese enchiladas smothered in rich red sauce and melted yellow cheese.
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Make classic, restaurant-style red cheese enchiladas at home. This recipe focuses on a simple, flavorful homemade red sauce and gooey cheese filling, perfect for an easy 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 dried oregano
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup shredded Monterey Jack cheese, for sauce
  • 12 corn tortillas
  • 1 tablespoon vegetable oil, for warming tortillas
  • 2 cups shredded Mexican cheese blend, for filling and topping

Instructions

  1. Make the red enchilada sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  2. Stir in the chili powder, cumin, garlic powder, oregano, and salt. Cook for 30 seconds until fragrant.
  3. Slowly whisk in the water and tomato sauce until smooth. Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and cook for 5 minutes until the sauce thickens slightly.
  4. Remove the sauce from the heat. Stir in the 1/2 cup of Monterey Jack cheese until melted and smooth. Set aside.
  5. Prepare the tortillas: Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla into the warm oil for about 10 seconds per side to soften them. This prevents tearing.
  6. Dip each softened tortilla completely into the warm red enchilada sauce, coating both sides.
  7. Lay the sauced tortilla flat on a clean surface. Place about 1/4 cup of the shredded Mexican cheese blend down the center.
  8. Roll the tortilla tightly and place it seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and cheese filling.
  9. Pour any remaining red sauce evenly over the rolled enchiladas.
  10. Top the enchiladas with the remaining 2 cups of shredded Mexican cheese blend.
  11. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the cheese is melted and bubbly.

Notes

  • For a faster meal, substitute the homemade sauce with 2 cups of your favorite jarred red enchilada sauce. If using jarred sauce, heat it briefly before dipping the tortillas.
  • Serve these gooey cheese enchiladas with sides like Mexican rice, refried beans, or a dollop of guacamole.
  • If you prefer a creamier texture, substitute half of the shredded cheese filling with cream cheese softened to room temperature.

Nutrition

Find it online: https://cheffinity.com/cheese-enchiladas-recipe-gooey-red-sauce/