Cheese Enchiladas

Course: Main Dish

Cuisine: Mexican

Keyword: cheese enchiladas, red cheese enchiladas

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 465kcal

Author: Malinda Linnebur

These easy Cheese Enchiladas will quickly become a family favorite! Corn tortillas are filled with monterey jack cheese and a topped with a homemade red enchilada sauce.

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Ingredients

Red Sauce

3 tablespoons butter
3 tablespoons all purpose flour
2-3 tablespoons good chili powder (I don't recommend using the store brand)
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon dried oregano
¼ teaspoon sugar
1½ cups (355ml) vegetable broth/stock (can also use chicken broth/stock)
1 (8oz)(227g) tomato sauce

Enchiladas

12 corn tortillas
4 cups shredded monterey jack cheese
toppings of choice

Instructions

Red Enchilada Sauce

In a small saucepan melt the butter over medium-low heat. While the butter is melting, in a small bowl combine the flour, chili powder, onion powder, garlic powder, cumin, oregano, and sugar.
When the butter has melted add whisk in the spice mixture and cook for 1-2 minutes to bring out the flavor of the spices. Whisk in the vegetable broth and tomato sauce and cook until thickened slightly. Should lightly coat the back of a spoon.

Enchiladas

Preheat oven to 350 degrees F. Lightly coat the bottom of a 9x13 baking dish with enchilada sauce.
Dip a corn tortilla in enchilada sauce and place in baking dish. Add about 1/4 cup of shredded cheese and carefully roll up tortilla. Place at end of baking dish. Continue to this step until baking dish is full.
Pour remaining enchilada sauce over tortillas and sprinkle with any remaining cheese. Bake for 20 minutes or until cheese is melted and bubbly.

Notes

Freezer options: You can freeze them baked or unbaked. If freezing unbaked cover well with foil and place in freezer for up to 2 months. Thaw, uncover and bake accordingly. If you want to freeze them after baking be sure to cool completely, cover with foil, freeze for up to 2 months. Thaw and reheat as needed. I have only tried this with corn tortillas.
Make ahead options: Make the dish according to directions and instead of baking cover with foil. Place in fridge for up to 24 hours and remove from refrigerator 30 minutes before baking. Bake accordingly. I don't recommend trying this with flour tortillas as they will be too soggy.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

What to serve with cheese enchiladas:

Nutrition