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Restaurant-Style Red Cheese Enchiladas (Quick and Cheesy Dinner)

Close-up of stacked, saucy cheese enchiladas smothered in melted white and yellow cheese.
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Make comforting, restaurant-style red cheese enchiladas at home. This easy recipe focuses on a quick red sauce and gooey, melty cheese for a satisfying weeknight dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup shredded Monterey Jack cheese, plus 1 cup for topping
  • 1/2 cup shredded sharp cheddar cheese, plus 1 cup for topping
  • 10 corn tortillas

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Make the red sauce: Heat the oil in a small saucepan over medium heat. Whisk in the flour and cook for one minute.
  3. Add the chili powder, cumin, garlic powder, and salt. Cook for 30 seconds, stirring constantly.
  4. Slowly whisk in the water until smooth. Add the tomato sauce and bring the mixture to a simmer, stirring often. Let it simmer for 5 minutes until slightly thickened.
  5. Remove the sauce from the heat. Stir in the 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese until melted and smooth. This is your cheesy enchilada sauce.
  6. Warm the tortillas: Briefly heat the corn tortillas in a dry skillet or microwave to make them pliable. This prevents tearing.
  7. Assemble the enchiladas: Dip each warm tortilla completely into the red sauce, coating both sides.
  8. Lay the dipped tortilla flat on a clean surface. Sprinkle a small amount of the remaining cheese mixture down the center.
  9. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese filling.
  10. Pour any remaining sauce evenly over the rolled enchiladas.
  11. Top the dish with the remaining 1 cup Monterey Jack cheese and 1 cup cheddar cheese.
  12. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is fully melted and golden.
  13. Let the cheesy enchiladas rest for 5 minutes before serving. Serve with your favorite toppings.

Notes

  • For a more authentic texture, quickly fry the corn tortillas in a small amount of hot oil for about 10 seconds per side before dipping them in the sauce. This step helps them hold up better during baking.
  • If you prefer a thinner sauce, add up to 1/4 cup more water when making the sauce base.
  • Serve these classic enchiladas with sour cream, sliced avocado, or chopped cilantro for added flavor.

Nutrition

Find it online: https://cookingzenith.com/cheese-enchiladas-quick-cheesy-dinner/