Cheese Enchiladas with Homemade Sauce
User Reviews
5
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Cheese Enchiladas with Homemade Sauce
Description
The Cheese Enchiladas with Homemade Sauce recipe centers around rolling a mix of queso Chihuahua and sharp white cheddar cheese inside traditional corn tortillas that have been dipped in a freshly made enchilada sauce. The sauce is carefully prepared by whisking together a roux with olive oil and flour, then adding chicken stock, tomato sauce, chili powder, and warming spices like cumin, smoked paprika, and a touch of cayenne. This creates a flavorful base that coats the tortillas and melts the cheese during baking.
Baking the assembled enchiladas at 375 degrees F allows the cheese to melt thoroughly and the sauce to bubble, creating a cohesive dish with tender tortillas saturated in the spiced sauce. The texture of the cheeses combines the mild meltiness of the queso Chihuahua with the sharper cheddar flavor. This enchilada can be enhanced with sides or garnishes such as sliced radish, queso fresco, cilantro, sour cream, and fresh lime wedges for added brightness and texture contrast.
The methodical preparation of the sauce and careful dipping of each tortilla ensures an even coating of flavor and prevents sogginess. This approach results in a layered, cheesy enchilada that holds its shape yet provides a mellow spice and creaminess from the cheese blend and sauce. It suits a variety of occasions where a warm, cheese-forward Mexican main dish is desired.
Ingredients
- 12 ounces queso Chihuahua cheese freshly grated
- 8 ounces White Cheddar Cheese freshly grated, sharp
- 12 to 14 corn tortilla 4-inch size
- cilantro salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream, for serving
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups chicken stock low-sodium
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Start by making the enchilada sauce below. Spray a 9×13 inch baking dish with nonstick spray. Take about 1/2 cup of enchilada sauce and spread it on the bottom of the dish. Take a large plate and add 1/3 cup of enchilada sauce on it.
- Take each tortilla and dip it into the enchilada sauce on the plate. Fill it with a handful of the cheeses (I mix mine together). Roll up the tortilla and place it in the dish – I like to do two rolls of 6 or 7. Repeat with remaining tortillas. Cover the tortillas with the sauce that is left and then sprinkle with the remaining cheese. Bake for 20 minutes, or until the cheese is bubbly and melty. Serve immediately with your desired toppings.
enchilada sauce
- Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
User Reviews
Overall Rating
5
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