A few common pantry items are all you need to whip up a batch of these kid-friendly Cheese Enchiladas with Red Sauce. We eat every last crumb of this casserole!
If someone were to ask me what recipe is always on hand in my head, I would say: Cheese Enchiladas with Red Sauce. Sure thing!
With only a few common ingredients, this classic recipe is ready in no time at all and tastes restaurant-quality (due to the homemade enchilada sauce that coats every delightfully cheesy bite). No chopping is required.
Recipe for Simple Cheese Enchiladas
A common misunderstanding is that preparing handmade cheese enchiladas requires a lot of time and effort. I am pleased to say that it is quite simple.
Make a 10-minute homemade red enchilada sauce with ingredients you already have in your fridge and pantry.
The second step is to fill the corn tortillas with shredded Mexican blend cheese, roll them up, and put them in a casserole dish.
Third, bake the dish with the crimson sauce on top.
It’s done!
Make the red enchilada sauce ahead of time and store the unbaked enchiladas in the freezer for a quick dinner later. However, I usually double the recipe whenever I make it. That way, the next time I make it, I can just take it out of the freezer a day before baking.
Things Required
I mean it when I say that we always have all the ingredients on hand for these excellent cheese enchiladas with red sauce since they are made with fridge and cupboard essentials. The following items are required:
White corn tortillas—my go-to is Mission’s Super Soft White Corn Tortillas—are perfect for these cheese enchiladas since they freeze beautifully. Those who do not have a gluten sensitivity but nonetheless want a tortilla with a similar texture or flavor can utilize flour tortillas.
For the authentic restaurant-style cheese enchilada flavor, try using shredded Mexican cheese mix, which is typically a combination of meltable and stretchy cheeses.
With regard to the Red Enchilada Sauce:
- Oils from vegetables: avocados, canola, or any other neutral-flavored cooking oil.
- In terms of flour, I suggest using a gluten-free flour that is measure-for-measure, 1:1 ratio, rather than flours made with just one ingredient, such as almond or coconut flour. If avoiding gluten isn’t an issue for you, regular flour will do.
- For a moderate to medium chili powder, use mild chili powder; for a spicier dish, use hot chili powder and/or a pinch of cayenne pepper.
- If you want an onion taste but don’t want to slice onions, use onion powder.
- Use the dried leaves of the oregano plant instead of the ground variety.
- A small pinch of salt.
- One more way to get that garlic flavor without actually peeling or chopping garlic is to use garlic powder.
- For a smokier taste, add turmeric.
- The enchilada sauce gets its vibrant color and robust taste from tomato paste.
- To make these cheese enchiladas vegetarian, you may use vegetable broth instead of chicken stock.
How Do You Prepare Tortillas for Enchiladas?
Corn tortillas are the usual ingredients for enchiladas. Feel free to use whichever brand of super soft white corn tortillas you choose; my personal favorite is Mission.
I adore how corn tortilla enchiladas turn out, but I know some people hate how they get so soft and almost creamy. If that’s the case for you, try using a different tortilla. For those who must avoid gluten, you can use flour-style tortillas; for those who do not, standard flour tortillas will fine.
When rolling enchiladas, how do you make sure the tortillas don’t break?
In a nutshell, no. You’ll need to lightly fry the tortillas or dip them in red sauce before stuffing them with anything. I usually avoid those ways when I’m attempting to whip up a dinner fast and easily.
Having said that, here is how I roll the corn tortillas so that they don’t crack as much:
Warm. For a quick way to heat up some corn tortillas, wrap them in a damp paper towel and pop them in the microwave for 20 seconds.
Work. Fill each tortilla with cheese, roll it up, and lay it seam side down in the baking dish. Work with one tortilla at a time while the others are kept wrapped in the wet paper towel. Once you’ve used up all of the heated tortillas, reheat some more.
It is acceptable if there is some residual cracking after rolling. Because of the abundant layer of cheese and red sauce, no one will ever be able to tell in the finished dish.
Look for a Mexican-style shredded cheese blend at the grocery store if you want your cheese enchiladas to taste like those at the restaurant. These include an ideal combination of cheeses that expand and melt when heated. Although there are many more, here are two mixes to keep an eye out for:
Cheddar Enchilada Recipe Instructions
One Must First Concoct Red Enchilada Sauce.
While the oil is heating, mix in the flour and continue cooking for another minute over medium heat. Toss in the spices and seasonings and keep whisking for another minute or two, or until they smell toasted.
Add tomato paste and whisk until smooth. Gradually add chicken broth and whisk until sauce is smooth. Simmer, stirring frequently, for 3–4 minutes over medium-high heat, or until sauce has thickened. The sauce needs a little time to cool.
The enchilada sauce can be prepared up to five days in advance, so keep that in mind. Because plastic stains, refrigerate in an airtight glass container. Frozen red enchilada sauce is as delicious.
- Step 2: After filling the cheese enchiladas, roll them up.
Pour half of the enchilada sauce onto a baking dish that has been coated with nonstick spray and smooth it out evenly. Following the steps above, warm a handful of corn tortillas in a moist paper towel. Then, place a tortilla on a plate or cutting board and, one by one, top it with a tiny quantity of cheese.
Tightly roll the tortilla and lay it seam side down in the baking dish. Repeat with the rest of the tortillas and cheese. Carefully spoon over the remaining enchilada sauce, being sure to coat each tortilla completely.
As a helpful hint, bake the tortillas with the sauce on them first; otherwise, they will be tough and dry.
- Third, put the enchiladas in the oven.
After topping the enchiladas with additional shredded cheese, place them in a 350 degree oven for 20 to 30 minutes, or until the cheese melts and the sauce bubbles. Prepare a sheet of foil sprayed with nonstick cooking spray. After 5 minutes, remove from heat and serve enchiladas.
Modifications to the Recipe
We adore authentic cheese enchiladas for their simplicity, but these can be easily “beefed” up!
As the ground beef cooks, season it with my homemade large batch taco seasoning. Spoon a spoonful of beef mixture into each cheese enchilada before rolling. This makes beef and cheese enchiladas.
Before folding out your chicken and cheese enchiladas, be sure you cook and shred some chicken thighs.
Before wrapping up the bean and cheese enchiladas, spread a couple tablespoons of refried beans and a teaspoon of chopped green chilies into the center of each tortilla.
Cheese Enchiladas: What to Accompany Them
Though delicious on their own, cheese enchiladas truly come into their own when adorned with a variety of toppings, as is typical with most Tex-Mex dishes. To top or accompany your enchiladas, consider these suggestions.
As toppings, you can choose sour cream, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapeños, diced red onions, sliced black olives!
Delicious Pinto Beans Recipe with a Restaurant Twist Ingredients: Salsa, Mexican Rice, Fresh Pico de Gallo, and Black Beans Cuban Style.
Salsa Verde Quick Guacamole Cilantro Lime Rice
Leave a Reply