Description
These Tex-Mex cheese enchiladas are packed with bold flavors, featuring soft corn tortillas filled with gooey melted cheese and smothered in a rich, homemade red chili sauce. Baked until bubbly and golden, this dish brings classic Tex-Mex comfort to your table. Perfect for weeknight dinners or festive gatherings, these enchiladas are easy to customize with different fillings and spice levels.
Ingredients
Scale
For the Red Chili Enchilada Sauce:
- 4 dried ancho chilies
- 2 dried guajillo chilies
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 cups chicken or vegetable broth
- 1 tbsp apple cider vinegar
- 1/2 tsp salt (adjust to taste)
For the Enchiladas:
- 12 corn tortillas
- 2 tbsp vegetable oil (for softening tortillas)
- 3 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup finely diced white onion (optional)
For Toppings (Optional):
- 1/4 cup chopped fresh cilantro
- 1/2 cup Mexican crema or sour cream
- Pickled jalapeños for extra heat
- Shredded lettuce and diced tomatoes for freshness
Instructions
Step 1: Prepare the Red Chili Enchilada Sauce
- Remove the stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat for about 30 seconds per side until fragrant.
- Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for 10 minutes until softened.
- Blend the softened chilies with 1/2 cup of broth until smooth. Strain if needed to remove any bits.
- In a saucepan, heat 2 tbsp of vegetable oil over medium heat. Stir in the flour and cook for 1 minute, creating a roux.
- Add the minced garlic, cumin, oregano, and smoked paprika. Stir for 30 seconds.
- Pour in the blended chili mixture and remaining broth, stirring to combine. Simmer for 10 minutes until thickened.
- Stir in apple cider vinegar and season with salt to taste. Remove from heat and set aside.
Step 2: Prepare the Enchiladas
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat a skillet over medium and add 2 tbsp of vegetable oil. Lightly fry each corn tortilla for 3 seconds per side to prevent cracking. Drain on paper towels.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Fill each tortilla with 1/4 cup shredded cheese and a sprinkle of diced onions. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle with remaining cheese.
Step 3: Bake & Serve
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and slightly golden.
- Let the enchiladas rest for 5 minutes before serving.
- Garnish with fresh cilantro, crema, pickled jalapeños, or shredded lettuce. Enjoy!
Notes
- Variations: Add shredded chicken, ground beef, or black beans for a protein boost.
- Make it spicier: Add a chopped chipotle pepper to the sauce or use hot chili powder.
- Make it vegetarian: Use vegetable broth instead of chicken broth and add sautéed veggies like bell peppers or mushrooms.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Freezing: Assemble enchiladas without baking, cover tightly, and freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Tex-Mex, Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: ~350 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35g
Keywords: Tex-Mex cheese enchiladas, enchiladas with red sauce, authentic enchilada recipe, baked cheese enchiladas, homemade enchilada sauce, Mexican food, easy enchiladas, spicy cheese enchiladas, vegetarian enchiladas.