Cheese Enchiladas in Yummy Red Sauce
Indulge in the ultimate comfort food with these irresistible Cheese Enchiladas in Yummy Red Sauce! This flavorful recipe features soft corn tortillas stuffed with a rich blend of shredded cheddar and Monterey Jack cheeses, all smothered in a robust homemade enchilada sauce brimming with smoky chili powder, tangy tomato paste, and fragrant spices like cumin and oregano. Baked to bubbly, golden perfection, these enchiladas are topped with green onions and optional fresh cilantro for a burst of freshness. Perfect for busy weeknights or casual gatherings, this 45-minute dish (prep and cook!) serves up classic Tex-Mex vibes with every gooey, cheesy bite. Whether you’re a seasoned enchilada lover or trying them for the first time, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon salt
- 12 pieces corn tortillas
- 3 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- as needed cooking spray
- 1 cup sliced green onions
- 0.25 cup fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set it aside.
In a medium saucepan, heat the vegetable oil over medium heat. Add the all-purpose flour and whisk constantly for about 1 minute to create a roux.
Stir in the chili powder, garlic powder, ground cumin, and dried oregano. Cook for another 30 seconds, stirring constantly, until fragrant.
Whisk in the tomato paste and vegetable broth gradually to form the enchilada sauce. Season with salt and let the sauce simmer for about 5 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
In a large mixing bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Reserve 1 cup of the cheese mixture for topping.
Warm the corn tortillas in the microwave for about 30 seconds, or until pliable, to prevent them from cracking when rolled.
Spread about 1/2 cup of the red enchilada sauce evenly across the bottom of the prepared baking dish.
Place a handful of the cheese mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining red enchilada sauce evenly over the rolled tortillas, making sure they are fully covered. Sprinkle the reserved 1 cup of cheese over the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with sliced green onions and fresh cilantro, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.0 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 752 mg | 58% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
