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Restaurant Style Red Cheese Enchiladas

Three baked cheese enchiladas covered in red sauce, melted cheddar, sour cream, and fresh cilantro.
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Make classic, cheesy red sauce enchiladas that taste like your favorite restaurant version. This recipe focuses on a simple, flavorful homemade sauce and a gooey cheese filling.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 cups chicken broth
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup water (for softening tortillas)
  • 1/2 cup sour cream (for topping)
  • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

  1. Make the sauce: Heat oil in a small saucepan over medium heat. Whisk in flour and cook for one minute.
  2. Add chili powder, cumin, garlic powder, and onion powder. Cook for 30 seconds, stirring constantly.
  3. Gradually whisk in chicken broth and water. Bring to a simmer, stirring until the sauce thickens slightly, about 5 minutes. Stir in salt. 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 water in a small bowl. Quickly dip each corn tortilla into the warm water to soften it slightly; this prevents tearing.
  6. Assemble the enchiladas: Dip each softened tortilla completely into the prepared red sauce.
  7. Place the sauced tortilla on a clean surface. Fill the center with about 1/4 cup of the mixed shredded cheese.
  8. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and cheese.
  9. Pour any remaining sauce evenly over the rolled enchiladas.
  10. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
  11. Remove from the oven. Let stand for 5 minutes before serving. Top each serving with a dollop of sour cream and fresh cilantro.

Notes

  • For a richer sauce, substitute 1 cup of the chicken broth with 1 cup of tomato sauce.
  • If you prefer a spicier sauce, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can use pre-shredded cheese, but grating your own block cheese melts better.

Nutrition

Find it online: https://savorandpin.com/cheese-enchiladas-recipe-restaurant-style/