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5.0 from 9 votes

Tex-Mex Cheese Enchiladas

These Tex Mex Cheese Enchiladas are a quick and delicious meal filled with melted cheese and covered in tangy homemade red enchilada sauce. Pair with traditional sides for a perfect weeknight meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 772 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Red Enchilada Sauce (Chili Gravy)
  • 1/4 cup cooking oil vegetable or canola
  • 1/4 cup all purpose flour
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 3 cups chicken broth
Enchiladas:
  • 12 corn tortillas
  • 3 tablespoons cooking oil vegetable or canola
  • 24 ounces shredded sharp cheddar cheese
  • 1 yellow onion diced
Garnish (optional)
  • Freshly chopped cilantro
  • finely diced onion

Instructions

To make the red enchilada sauce:
    Cup of Yum
  1. In a large skillet, combine 1/4 cup cooking oil, flour, chili powder, cumin, garlic powder, oregano, and salt and cook over medium heat, stirring regularly.
  2. Add the chicken broth slowly, whisking constantly to combine. Continue to add until all the chicken broth is whisked in and the mixture is smooth. Bring to a simmer then reduce heat to low and simmer for 5-10 minutes or until the enchilada sauce has thickened enough to coat the back of a spoon. Remove from heat.
To make the cheese enchiladas:
  1. Preheat the oven to 350˚F.
  2. Place 1/4 cup of enchilada sauce in a large casserole dish and tilt it until it is evenly spread over the bottom. I used a 9x13" casserole dish.
  3. In a small skillet, heat 1 tablespoon of oil over medium heat. Once hot, place each tortilla in one by one flipping quickly to coat each side with the hot oil. Add additional oil as needed and repeat until all tortillas are flash cooked.
  4. Once the tortillas are done, take a tortilla, place 2-3 tablespoons of cheese in it and about 1 teaspoon diced onions (optional), then roll it tightly and place seam side down in the casserole dish. Repeat until all enchiladas are rolled. You should reserve about 1 cup of cheese for topping.
  5. Cover with the remaining sauce and then sprinkle with the remaining shredded cheese over the top.
  6. Bake for 20-25 minutes or until the cheese is melted and the edges start to bubble. Remove from oven and garnish with your choice of freshly chopped cilantro or onion.

Notes

  • Time Saving options:
  • How to Store: Store covered in the fridge for up to 3-4 days.
  • How to Freeze: Assemble the enchiladas in a baking dish. Skip the baking step and cover the dish to store in the freezer.
  • When ready to bake, add an additional 15 minutes to the bake time, removing the foil towards the end to brown.
  • How to Reheat: To reheat leftovers, bake in a preheated oven covered with foil for 10-15 minutes or until heated through.
  • How to Scale: This recipe make 12 enchiladas. It can easily be halved or doubled to make a different size recipe. Adjust the baking dish if needed. 
  • Skip the homemade enchilada sauce and use a large can of store bought red enchilada sauce
  • Use flour tortillas instead of corn tortillas. If using flour tortillas, you do not need to prepare them by cooking in oil. You can skip right to rolling them up.

Nutrition Information

Serving 2enchiladas Calories 772kcal (39%) Carbohydrates 35g (12%) Protein 32g (64%) Fat 57g (88%) Saturated Fat 23g (115%) Polyunsaturated Fat 7g Monounsaturated Fat 19g Trans Fat 0.1g Cholesterol 116mg (39%) Sodium 1463mg (61%) Potassium 344mg (10%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 2340IU (47%) Vitamin C 1mg (1%) Calcium 879mg (88%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 772

% Daily Value*

Serving 2enchiladas
Calories 772kcal 39%
Carbohydrates 35g 12%
Protein 32g 64%
Fat 57g 88%
Saturated Fat 23g 115%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 19g 95%
Trans Fat 0.1g 5%
Cholesterol 116mg 39%
Sodium 1463mg 61%
Potassium 344mg 7%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 2340IU 47%
Vitamin C 1mg 1%
Calcium 879mg 88%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.