Name: Cheese Enchiladas with Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: For the Sauce:; 1 cup finely chopped onion; 2 cloves garlic, finely chopped; ½ cup vegetable oil; 1 cup chicken broth; 36 ounces diced tomatoes; 1 tablespoon chili powder; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano leaves; ⅛ teaspoon black pepper; Remaining Ingredients:; 10 flour tortillas; 3 cups shredded cheddar cheese; ½ cup sour cream; 1 tablespoon fresh lime juice; ¼ cup cilantro, chopped

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Why You’ll Love This Recipe

These cheese enchiladas are everything you want in a comforting Mexican dish. The red sauce is made from scratch, giving it a deep, savory flavor with just the right amount of spice. The gooey melted cheddar cheese inside soft tortillas makes each bite irresistible, while the sour cream, fresh lime juice, and cilantro provide a refreshing contrast. Whether you’re looking for an easy weeknight meal or a dish to impress your guests, these enchiladas hit all the right notes.

Ingredients

For the Sauce:

1 cup finely chopped onion
2 cloves garlic, finely chopped
½ cup vegetable oil
1 cup chicken broth
36 ounces diced tomatoes
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
⅛ teaspoon black pepper

Remaining Ingredients:

10 flour tortillas
3 cups shredded cheddar cheese
½ cup sour cream
1 tablespoon fresh lime juice
¼ cup cilantro, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Red Sauce: In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes, until softened and fragrant. Add the diced tomatoes, chicken broth, chili powder, salt, cumin, oregano, and black pepper. Stir to combine and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Once done, remove from heat and set aside.
Prepare the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable. Spoon a generous amount of shredded cheddar cheese into each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish. Repeat until all the tortillas are filled and in the dish.
Assemble the Enchiladas: Pour the red sauce evenly over the rolled-up tortillas, making sure they are fully covered. Sprinkle any remaining shredded cheddar cheese on top of the sauce.
Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Top with a dollop of sour cream, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro before serving.

Servings and timing

This recipe makes about 4-6 servings, depending on portion size. The total prep time is about 15 minutes, with an additional 25-30 minutes for cooking, so the dish comes together in under an hour.

Variations

Vegetarian Version: Skip the meat and add beans (black beans or pinto beans work well) or sautéed vegetables like zucchini, corn, and bell peppers in place of the cheese.
Spicy Version: Add more chili powder or include fresh diced jalapeños in the sauce for an extra kick of spice.
Cheese Variety: While cheddar cheese is traditional, you can substitute it with a mix of Monterey Jack, pepper jack, or a Mexican cheese blend for different flavors.
Gluten-Free: Use gluten-free tortillas to make the dish gluten-free. Be sure to check that the sauce ingredients (like the chicken broth) are also gluten-free.

Storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also microwave them, but the oven will keep the tortillas more intact and crispy.

FAQs

Can I make the sauce in advance?

Yes, you can prepare the red sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove before using it for the enchiladas.

Can I use a different type of cheese?

Yes! While cheddar is the classic choice, you can use Monterey Jack, pepper jack, or any other melting cheese you prefer.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas. Keep in mind that corn tortillas may crack or break more easily, so it’s recommended to heat them slightly before rolling them up.

Can I add meat to these enchiladas?

Absolutely! Ground beef, chicken, or even shredded pork would be great additions to the filling. You can sauté the meat with onions and spices before adding it to the tortillas.

How can I make the enchiladas spicier?

Add more chili powder, diced jalapeños, or even a dash of hot sauce to the sauce to increase the spice level to your liking.

Can I freeze these enchiladas?

Yes, you can assemble the enchiladas ahead of time and freeze them before baking. Wrap them tightly in foil and store them in a freezer-safe container for up to 3 months. When ready to bake, thaw them in the fridge overnight and bake as directed.

How do I make sure the tortillas don’t get soggy?

Warming the tortillas before filling them and using enough sauce to cover, but not drown, the enchiladas will help prevent sogginess. Also, make sure to bake them uncovered so the sauce can thicken.

Can I use sour cream in the sauce instead of serving it as a topping?

Yes, you can stir sour cream into the red sauce to make it creamier, but be sure to add it towards the end of cooking to prevent curdling.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, fresh tomatoes can be used in place of canned, but you’ll need to blanch and peel them first. You’ll also need to cook them longer to break them down into a sauce-like consistency.

Can I make this recipe without cilantro?

If you’re not a fan of cilantro, you can skip it or replace it with fresh parsley or green onions for a different flavor.

Conclusion

Cheese enchiladas with red sauce are a flavorful and comforting dish that’s perfect for any occasion. With a rich, homemade red sauce and gooey melted cheese, these enchiladas are sure to be a hit at your next family dinner or get-together. Whether you stick to the classic recipe or mix it up with your favorite variations, this dish is always a crowd-pleaser. Enjoy the warm, satisfying flavors of cheese enchiladas that are easy to prepare and impossible to resist!

Why You’ll Love This Recipe

Ingredients

For the Sauce:

Remaining Ingredients:

Directions

Servings and timing

Variations

Storage/reheating

FAQs

Can I make the sauce in advance?

Can I use a different type of cheese?

Can I use corn tortillas instead of flour tortillas?

Can I add meat to these enchiladas?

How can I make the enchiladas spicier?

Can I freeze these enchiladas?

How do I make sure the tortillas don’t get soggy?

Can I use sour cream in the sauce instead of serving it as a topping?

Can I use fresh tomatoes instead of canned diced tomatoes?

Can I make this recipe without cilantro?

Conclusion

Cheese Enchiladas with Red Sauce

Description

Ingredients

Instructions

Notes