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Restaurant-Style Red Cheese Enchiladas (Quick 30-Minute Dinner)

Close-up of three delicious cheese enchiladas covered in rich red sauce and melted cheddar cheese.
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Make the best cheese enchiladas at home. This recipe delivers restaurant-style flavor with a simple homemade red sauce and gooey melted cheese, ready in 30 minutes for a perfect weeknight Mexican comfort food 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 dried oregano
  • 1/4 teaspoon salt
  • 1 3/4 cups water
  • 1 tablespoon tomato paste
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 8 corn tortillas

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Make the red sauce: Heat the vegetable oil in a small saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  3. Add the chili powder, cumin, garlic powder, oregano, and salt. Cook for 30 seconds until fragrant.
  4. Whisk in the water slowly until the mixture is smooth. Stir in the tomato paste. Bring the sauce to a simmer, stirring occasionally, until it thickens slightly, about 5 to 7 minutes. Remove from heat.
  5. In a small bowl, mix together 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese. This is your filling cheese.
  6. Warm the corn tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Dip each tortilla quickly into the warm red sauce to coat both sides.
  8. Place about 2 tablespoons of the filling cheese mixture down the center of each dipped tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  9. Pour any remaining red sauce evenly over the rolled enchiladas.
  10. Top the enchiladas with the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar cheese.
  11. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is fully melted and golden. Let stand for 5 minutes before serving.

Notes

  • For a shortcut, you can substitute 1 1/2 cups of your favorite high-quality jarred red enchilada sauce for the homemade sauce ingredients.
  • If you prefer softer tortillas that do not crack when rolled, briefly dip them in warm oil before dipping them in the sauce.
  • Serve these gooey cheese enchiladas with sour cream, sliced black olives, or a side of Mexican rice for a complete meal.

Nutrition

Find it online: https://hearthbite.com/cheese-enchiladas-easy-30-minute-recipe/