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Restaurant-Style Easy Cheese Enchiladas with Classic Red Sauce

Close-up of two gooey cheese enchiladas smothered in red sauce and melted white cheese.
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Make restaurant-style cheese enchiladas at home! This easy recipe delivers that gooey, cheesy comfort food you crave in about 30 minutes, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded Cheddar cheese, divided
  • 10 small corn tortillas

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Make the red sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  3. Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 30 seconds until fragrant.
  4. Slowly whisk in the water and tomato sauce until smooth. Bring the sauce to a simmer, stirring occasionally. Cook until slightly thickened, about 5 minutes.
  5. Remove the sauce from the heat. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese until melted and smooth. This is your cheesy enchilada sauce.
  6. Warm the tortillas: Lightly heat the corn tortillas in a dry skillet or microwave to make them pliable. This prevents tearing.
  7. Assemble the enchiladas: Dip each tortilla briefly into the warm red sauce to coat both sides. Place about 2 tablespoons of the remaining Monterey Jack and Cheddar cheese mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour the remaining red sauce evenly over the rolled tortillas.
  9. Top the enchiladas with the remaining 1/2 cup of Monterey Jack and 1/2 cup of Cheddar cheese.
  10. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For a more authentic texture, briefly fry the tortillas in a little oil before dipping them in the sauce. This helps them hold up better.
  • If you prefer a spicier kick, add a pinch of cayenne pepper to your sauce mixture.
  • Serve your gooey cheese filling enchiladas with sour cream, sliced black olives, or fresh cilantro.

Nutrition

Find it online: https://sundayflavor.com/easy-restaurant-style-cheese-enchiladas/