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Easy Homemade Cheese Enchiladas Recipe

Easy Homemade Cheese Enchiladas Recipe

These classic cheese enchiladas use warm corn tortillas, plenty of shredded cheese, diced onion, and red enchilada sauce. The recipe makes 12 enchiladas and is ready for the oven in just 15 to 20 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Enchiladas
  • 12 tortillas Small corn tortillas, approximately 6 inches
  • 3 cups Red enchilada sauce, homemade or canned
  • 4 cups Shredded cheese, such as Monterey Jack, cheddar, Colby-Jack, or Mexican cheese blend
  • 1/2 medium onion Medium yellow onion, finely diced
  • 2 tablespoons Fresh cilantro, chopped, optional
  • 2 tablespoons Vegetable oil, for softening tortillas
  • 1/4 teaspoon Salt, or to taste
Quick Homemade Red Enchilada Sauce
  • 2 tablespoons Vegetable oil
  • 2 tablespoons All-purpose flour
  • 3 tablespoons Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 2 cups Chicken or vegetable broth
  • 1 cup Tomato sauce
  • 1/2 teaspoon Salt, plus more to taste

Method
 

Step-by-Step
  1. If making homemade sauce, warm 2 tablespoons vegetable oil in a saucepan over medium heat. Whisk in the flour, chili powder, cumin, garlic powder, and dried oregano, then cook for about 30 seconds.
  2. Gradually whisk in the broth and tomato sauce until smooth. Simmer for 5 to 8 minutes, stirring occasionally, until slightly thickened, then season with salt.
  3. Heat the oven to 375°F (190°C). Spread about 1/2 cup enchilada sauce over the bottom of a 9-by-13-inch baking dish.
  4. Warm the tortillas in a skillet with 2 tablespoons vegetable oil for about 10 to 15 seconds per side. Alternatively, wrap them in a damp paper towel and microwave for 30 to 45 seconds.
  5. Fill each tortilla with approximately 1/3 cup shredded cheese and a small spoonful of diced onion. Roll tightly and place each enchilada seam-side down in the baking dish.
  6. Pour the remaining sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese and onion.
  7. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 5 to 10 minutes, until the cheese is melted and the sauce is bubbling.
  8. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro if desired and add your favorite toppings.

Notes

For a shortcut, use approximately two 15-ounce cans of red enchilada sauce. Always warm corn tortillas before rolling because cold tortillas commonly crack. Do not use an excessive amount of sauce before baking, since too much can make the tortillas mushy. Refrigerate leftovers in a covered container and reheat gently until hot.