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Classic Restaurant-Style Cheese Enchiladas with Red Sauce

Three baked cheese enchiladas covered in red sauce and melted golden cheese, served on a white plate.
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Make satisfying, cheesy cheese enchiladas with a simple homemade red sauce. This recipe delivers classic flavor perfect for a family dinner.

Ingredients

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  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • Salt to taste
  • 12 corn tortillas
  • 1 tablespoon vegetable oil, for warming tortillas
  • 3 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided

Instructions

  1. Make the sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder, and oregano. Cook for 1 minute, stirring constantly.
  2. Slowly whisk in the chicken broth and tomato sauce. Bring the mixture to a simmer, stirring until the sauce thickens slightly, about 5 to 7 minutes. Season with salt. Remove from heat.
  3. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  4. Warm the tortillas: Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the warm oil for about 10 seconds per side to soften it. This prevents tearing.
  5. Assemble the enchiladas: Dip each softened tortilla completely into the warm red sauce, coating both sides.
  6. Place a tortilla on a clean surface. Sprinkle about 1/4 cup of the Monterey Jack cheese mixture down the center. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese, arranging them snugly in the dish.
  7. Pour any remaining red sauce evenly over the rolled tortillas.
  8. Top the enchiladas with the remaining shredded cheese mixture.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot throughout.

Notes

  • For a richer sauce, use beef broth instead of chicken broth.
  • If you prefer a smoother sauce, strain it through a fine-mesh sieve after simmering.
  • You can assemble these ahead of time, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://savoryskies.com/cheese-enchiladas-classic-restaurant-style-recipe/