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Restaurant-Style Red Cheese Enchiladas: The Best Comfort Food Dinner

Two rolled cheese enchiladas covered in red sauce and melted orange and white cheese.
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Make the best cheese enchiladas you have ever tasted! This restaurant-style red cheese enchilada recipe is cheesy, saucy, and perfect for a satisfying weeknight Mexican dinner.

Ingredients

Scale
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese, divided
  • 3 cups shredded Cheddar cheese, divided
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 1 (10 ounce) can red enchilada sauce (or homemade chili gravy)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 cup vegetable oil, for frying tortillas

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a small saucepan, heat 2 tablespoons of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the water until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3-5 minutes.
  4. Stir in the red enchilada sauce, chili powder, cumin, garlic powder, salt, and onion powder. Heat through for 2 minutes, then remove from heat. This is your chili gravy.
  5. In a separate small skillet, heat 1/4 cup of vegetable oil over medium-high heat. Quickly dip each corn tortilla in the hot oil for about 10-15 seconds per side until softened but not crispy. Drain on paper towels. This step prevents tearing.
  6. Dip each softened tortilla into the warm chili gravy, coating both sides.
  7. Lay the coated tortilla flat on a clean surface. Sprinkle about 1/4 cup of the mixed cheese down the center. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  8. Pour any remaining chili gravy over the rolled enchiladas. Sprinkle the remaining cheese mixture evenly over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is completely melted and golden.
  10. Let the enchiladas rest for 5 minutes before serving. Serve your gooey cheese enchiladas immediately with your favorite toppings.

Notes

  • For an authentic restaurant-style flavor, use a homemade chili gravy instead of jarred sauce.
  • If you prefer a quicker version, skip frying the tortillas and simply warm them briefly in the microwave or a dry skillet until pliable.
  • This recipe is vegetarian, making it a great option for a meatless Mexican dinner idea.

Nutrition

Find it online: https://kitchenuser.net/cheese-enchiladas-restaurant-style-red-sauce/