Cheese Enchiladas

Name: Cheese Enchiladas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 2 tablespoons vegetable oil; ¼ cup all-purpose flour; 2-3 tablespoons Gebhardt Chili Powder; ½ teaspoon garlic powder; ½ teaspoon garlic salt with parsley flakes; ¼ teaspoon dried oregano; ½ teaspoon ground cumin; 2 cups full-sodium chicken broth; 9 (6-inch) corn tortillas; 4 cups Mexican blend cheese

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5.0

2,283 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
64 kcal
Course
Main Course
Cuisine
Mexican

Cheese Enchiladas

Steven Mason

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These authentic red cheese enchiladas are a family-favorite recipe—deliciously cheesy, saucy, and loved by all!

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Ingredients

Servings

2 tablespoons vegetable oil
¼ cup all-purpose flour
2-3 tablespoons Gebhardt Chili Powder
½ teaspoon garlic powder
½ teaspoon garlic salt with parsley flakes, or salt
¼ teaspoon dried oregano
½ teaspoon ground cumin
2 cups full-sodium chicken broth
9 (6-inch) corn tortillas,
4 cups Mexican blend cheese, divided

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Instructions

Heat oil in a large pot over medium heat. Add flour and cook, whisking together, for 1-2 minutes.
Add chili powder, garlic powder, garlic salt, cumin and oregano and mix until clumpy. Pour in chicken broth, whisking the entire time until there are no more clumps. Reduce heat to low and cook for 15-20 minutes, or until thickened.
Preheat the oven to 350 degrees F. Grease a 7x11 inch (or 9x13 inch) baking dish and set aside.
After the sauce has thickened dip each tortilla in the sauce until soft and immediately put it into the prepared dish. Add ⅓ cup cheese and any meat you wish to add to the tortilla, roll it up and push it to the end of the pan.
Repeat with all the tortillas until your pan is full. Pour remaining sauce over the tortillas. Sprinkle the top with remaining 1 cup of cheese.
Bake for 20-25 minutes, or until cheese is melted and bubbly.

Notes

Optional toppings. Sliced avocado, sliced black olives, diced tomatoes, diced green onions, diced jalapeno peppers, Pico de Gallo, Homemade Salsa, Guacamole, Avocado Cream Sauce, sour cream, cotija cheese, or queso fresco.
Prep ahead. Assemble the enchiladas, cover the pan with plastic, and refrigerate for 24 hours, or wrap the pan again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking.
Store leftovers in an airtight container(s) in the refrigerator for up to 3 days, or freeze for 2-3 months.
Store leftovers in an airtight container(s) in the refrigerator for up to 3 days, or freeze for 2-3 months.
Chili Powder. Our favorite is Gebhardt chili powder, which can be found at most stores and on Amazon.
Make it Mild. For a milder version of the sauce (this does have a nip), reduce the amount of chili powder to 2 tablespoons and/or add 1 (8-oucne) can tomato sauce in Step 2.