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Restaurant-Style Red Cheese Enchiladas (Quick and Cheesy)

Three perfectly baked cheese enchiladas smothered in red sauce and melted cheddar and Monterey Jack cheese.
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Make classic, restaurant-style red cheese enchiladas at home. This simple recipe delivers that comforting, cheesy flavor you crave, perfect for a quick weeknight 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 salt
  • 2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded Cheddar cheese, divided
  • 10 corn tortillas

Instructions

  1. Prepare the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder, and salt. Cook for 1 minute, stirring constantly.
  2. Slowly whisk in the water and tomato sauce until smooth. Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and cook until the sauce thickens slightly, about 5 minutes.
  3. Stir 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese into the sauce until melted and smooth. Remove from heat.
  4. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  5. Warm the tortillas: Briefly dip each corn tortilla into the warm enchilada sauce to soften it. This prevents cracking when rolling.
  6. Assemble the enchiladas: Lay a softened tortilla flat. Sprinkle about 1 tablespoon of the remaining Monterey Jack and Cheddar cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  8. Top the enchiladas with the remaining 1/2 cup of Monterey Jack and 1/2 cup of Cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is fully melted and golden.

Notes

  • For a faster meal, substitute the homemade sauce with 1 1/2 cups of your favorite store-bought red enchilada sauce.
  • If you prefer softer tortillas that do not crack, you can briefly warm them in a dry skillet over medium heat for about 15 seconds per side before dipping them in the sauce.
  • Serve these cheesy tortilla rolls with sour cream, chopped green onions, or a side of Mexican rice for a complete comfort food dinner.

Nutrition

Find it online: https://miameal.com/quick-cheese-enchiladas-restaurant-style-recipe/