Cheese Enchiladas filled with melty cheese and topped with homemade red sauce are pure comfort food. What’s even better is that they and totally easy to make and taste like they came from your favorite Mexican food restaurant!
Hey all, it’s Heather again from Heather Likes Food! Today I’m sharing with you one of my total guilty pleasures– Cheese Enchiladas! There’s just something about those soft, cheese-filled corn tortillas drenched in a homemade red enchilada sauce. They pair perfectly with a serving of Spanish Rice and a big helping of Chipotle Guacamole!
This recipe does include rolling individual enchiladas, so if you’re more of a one-pan meal type of person, try out this Chicken Enchilada Skillet to itch that enchilada craving. Otherwise, keep reading!
How To Make The Homemade Enchilada Sauce:
This recipe makes 1, 9×13″ casserole dish of enchiladas. The number of individual enchiladas will vary based on the size of corn tortillas you use. I used small corn tortillas for these pictures and made 12 enchiladas. To start, we need to make the sauce!
- Heat 3 tablespoons of oil in a non-stick skillet over medium-high heat. When the oil shimmers and is hot, add 1/3 cup of corn starch to the pan.
- Add 1/3 cup of chili powder and two teaspoons of ground cumin to the pan and stir until the cornstarch and spices are combined with the oil. Continue stirring and cooking until mixture is very fragrant– about 2 minutes.
- Pour chicken broth into the spice mixture.
- Stir and cook until no lumps remain. A whisk might come in handy here.
- Pour tomato sauce into the pan and stir until smooth, thickened and brought to a boil. Allow to boil for 1 minute.
- Stir in oregano and season to taste with salt.
How To Make Cheese Enchiladas
With the enchilada sauce made, now it’s time to assemble the cheese enchiladas!
- Spoon some enchilada sauce into a 9×13″ pan and smooth over the bottom of the pan.
- Grate cheese– I like to use a combination of Colby Jack and Queso Quesadilla (a Mexican cheese that can be found in most grocery stores).
- Dip the corn tortillas into the hot enchilada sauce until soft and transfer to a plate, one-by-one.
- Top each dipped tortilla with about 1/4 cup of cheese and roll, transferring each rolled tortilla from the plate into the baking dish.
- Once baking dish is full, spread remaining enchilada sauce over the top of the enchiladas.
- Sprinkle remaining cheese over the tops of the enchiladas and bake at 350 for 20-25 minutes or until bubbly can cheese is melted.
How Do You Keep Tortillas From Breaking When Making Enchiladas?
Tortillas break when they are not heated thoroughly. To avoid this, I dip each tortilla into the hot enchilada sauce before rolling up with the cheese.
Are Enchiladas Made With Corn Or Flour Tortillas?
Traditionally, cheese enchiladas are made with corn tortillas; however, other types of enchiladas may call for flour.
What Do You Serve With Enchiladas?
Cheese enchiladas are best served with refried beans, Spanish rice, pico de gallo, guacamole, sour cream, and maybe some shredded lettuce– just like you would get at your favorite Mexican restaurant.
- 3 tablespoons canola oil
- 1/3 cup corn starch
- 1/3 cup chili powder
- 2 teaspoons ground cumin
- 4 cups chicken broth
- 8 ounces tomato sauce
- 2 teaspoons dried oregano
- salt to taste
- 12 corn tortillas
- 5-6 cups Grated Cheese I use 1/2 Colby Jack and 1/2 Queso Quesadilla
To Make The Enchilada Sauce
- Heat oil in a non-stick skillet over medium-high heat. When the oil shimmers and is hot, add corn starch, followed by the chili powder and ground cumin.
- Stir the mixture until the cornstarch and spices are combined with the oil. Continue stirring and cooking until mixture is very fragrant-- about 2 minutes.
- Pour the chicken broth into the spice mixture. Stir or whisk no lumps remain.
- Pour tomato sauce into the pan and stir until smooth, thickened and brought to a boil. Boil for 1 minute. Stir in oregano and season to taste with salt.
To Assemble The Enchiladas
- Spoon about 1/4 cup of the enchilada sauce into a 9x13" pan and spread over the bottom of the pan.
- Working one at a time, dip the corn tortillas into the hot enchilada sauce until soft and transfer to a plate. Top each dipped tortilla with about 1/4 cup of grated cheese and roll-up.
- Transfer each rolled tortilla from the plate into the baking dish. Once baking dish is full, spread remaining enchilada sauce over the top of the enchiladas and sprinkle remaining cheese over the top.
- Bake at 350 for 20-25 minutes or until bubbly can cheese is melted.