Description
Cheese Enchiladas with Red Sauce are a comforting and delicious Mexican dish, featuring soft flour tortillas filled with melted cheddar cheese and smothered in a rich, homemade red sauce. Topped with sour cream, fresh lime juice, and cilantro, these enchiladas offer a perfect balance of savory flavors and creamy textures. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, these cheese enchiladas are sure to satisfy everyone’s cravings.
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
Instructions
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Make the Red Sauce: Heat vegetable oil in a large saucepan over medium heat. Add onions and garlic, sauté for 3-4 minutes until softened. Add diced tomatoes, chicken broth, chili powder, salt, cumin, oregano, and black pepper. Simmer for 15-20 minutes, allowing the sauce to thicken. Remove from heat.
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Prepare the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Warm the tortillas in the microwave for 20 seconds to make them pliable. Spoon shredded cheddar cheese into each tortilla, roll tightly, and place seam-side down in the baking dish.
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Assemble the Enchiladas: Pour red sauce over the rolled tortillas, covering them evenly. Sprinkle remaining shredded cheese over the sauce.
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Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
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Serve: Let the enchiladas cool for a few minutes before serving. Top with sour cream, lime juice, and chopped cilantro.
Notes
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Vegetarian Version: Replace cheese with beans (black or pinto beans) or sautéed vegetables like zucchini, corn, and bell peppers.
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Spicy Version: Add more chili powder or diced fresh jalapeños to the sauce for an extra kick.
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Cheese Variety: Substitute cheddar with Monterey Jack, pepper jack, or a Mexican cheese blend.
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Gluten-Free: Use gluten-free tortillas and check that your chicken broth is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
