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Restaurant-Style Red Cheese Enchiladas

Three baked cheese enchiladas covered in melted, bubbly cheese and rich red sauce, served on a white plate.
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Make the best cheese enchiladas right at home! This recipe delivers that cheesy, saucy, restaurant-style flavor you crave, perfect for a satisfying weeknight dinner or comfort food occasion. It is simple to prepare and tastes fantastic.

Ingredients

Scale
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack or Cheddar cheese blend
  • 1 tablespoon vegetable oil
  • 1/4 cup 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 chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the sauce: Heat the oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder, oregano, and salt. Cook for one minute, stirring constantly.
  3. Gradually whisk in the chicken broth and tomato sauce until smooth. Bring the mixture to a simmer, stirring occasionally.
  4. Stir in the cornstarch slurry and cook until the sauce thickens slightly, about 2 minutes. Remove from heat.
  5. Warm the tortillas: Briefly dip each corn tortilla into the warm red sauce to soften it. This prevents tearing when rolling.
  6. Assemble the enchiladas: Dip each softened tortilla into the sauce again, coating both sides. Lay the tortilla flat. Place about 1/4 cup of the shredded cheese down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
  7. Pour any remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese over the top.
  8. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.
  9. Let the enchiladas rest for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For a richer flavor, use a homemade red chile sauce instead of the quick sauce listed here.
  • If you prefer softer tortillas that do not tear, quickly warm them in a dry skillet or microwave before dipping them in the sauce.
  • You can substitute the cheese blend with a mix of Colby, Asadero, or Oaxaca cheese for a different texture.

Nutrition

Find it online: https://eatableempress.com/cheese-enchiladas-recipe-easy-dinner/