Print

The Best Restaurant-Style Red Cheese Enchiladas (Ready in 30 Minutes)

Three freshly baked cheese enchiladas covered in melted orange cheddar cheese sauce on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome! I’m Sarah, and I’m so happy you’re here. You asked for the best, and I am sharing my family favorite: restaurant-style red cheese enchiladas. These are cheesy, saucy, and you can have this classic Mexican comfort food on your table in just 30 minutes.

Ingredients

Scale
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack or Mexican blend cheese
  • 1 tablespoon vegetable oil
  • 3 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 cup tomato sauce
  • 1 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the red enchilada sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  3. Whisk in the chili powder, cumin, garlic powder, and salt. Cook for 30 seconds until fragrant.
  4. Slowly whisk in the water and tomato sauce until the mixture is smooth. Bring the sauce to a simmer, stirring occasionally, until it thickens slightly, about 5 to 7 minutes. Remove from heat.
  5. Warm the tortillas: Briefly dip each corn tortilla into the warm red sauce to soften it. This prevents tearing when rolling.
  6. Assemble the enchiladas: Lay a softened tortilla flat. Place about 1/4 cup of the Monterey Jack cheese 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 red enchilada sauce evenly over the rolled tortillas.
  8. Top the enchiladas with the shredded cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the cheesy enchiladas rest for 5 minutes before serving. Serve immediately with your favorite toppings.

Notes

  • For truly authentic flavor, you can use dried New Mexico chile pods to make your own chile puree instead of relying only on tomato sauce and chili powder.
  • If you prefer softer tortillas that do not require dipping, you can briefly warm them in a dry skillet for about 15 seconds per side before filling.
  • This recipe is a great base for a quick Mexican dinner; add cooked shredded chicken or ground beef to the filling for a heartier meal.

Nutrition

Find it online: https://cutcooktaste.com/best-30-minute-cheese-enchiladas-recipe/