Cheese Enchiladas With Salsa (Tex-Mex Classic, Red Enchilada Sauce, Three Cheeses, 40 Min)

Posted by by Sara 19 hours Ago 3 Views
Cheese enchiladas in a casserole dish, rolled corn tortillas covered in deep red enchilada sauce and melted cheese, fresh cilantro, diced red onion on top, sour cream dollops, lime wedges, served in a Mexican ceramic dish

This is the Tex-Mex classic that everyone makes wrong. Heated corn tortillas (not flour!), filled with three cheeses (Monterey jack, cheddar, queso fresco), rolled in homemade red enchilada sauce, baked until bubbly. Forty minutes, twelve enchiladas, serves six, vegetarian. Better than restaurant. Top with sour cream, lime, cilantro, fresh salsa.

Fun fact: enchiladas date back to Aztec times, when Mayans were eating corn tortillas folded around fillings. The Spanish brought cheese to Mexico in the 1500s, and the cheese enchilada evolved as a meatless option. “Tex-Mex” cheese enchiladas (with chili gravy instead of mole) became iconic in 1950s American diners and never left the menu.

Why this recipe works

  • HEAT THE TORTILLAS FIRST. Cold corn tortillas crack when rolled. 10 seconds per side in oil or microwave makes them pliable.
  • CORN TORTILLAS, not flour. Flour tortillas turn to mush in sauce. Corn tortillas hold structure AND have flavor.
  • DIP TORTILLAS IN SAUCE before filling. Adds flavor + softens. The texture difference is night and day.

Ingredients

Serves 6 (12 enchiladas).

  • Red enchilada sauce (or use 2 cans):
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 2 cups chicken or vegetable broth
  • 1 (8 oz) can tomato sauce
  • Filling:
  • 3 cups shredded Monterey jack cheese
  • 1 cup shredded sharp cheddar
  • 1/2 cup crumbled queso fresco
  • 1/2 cup finely diced white onion
  • 1/4 cup chopped fresh cilantro
  • Assembly:
  • 12 corn tortillas (6-inch)
  • 1 tbsp olive oil for heating tortillas
  • Extra Monterey jack + cheddar for topping (1 cup combined)
  • Toppings:
  • Sour cream
  • Sliced avocado or guacamole
  • Fresh cilantro
  • Lime wedges
  • Pickled red onion
  • Salsa fresca

Instructions
Close-up of one enchilada being lifted with a spatula showing cheese pull, soft tortilla, melted cheese inside, glossy red sauce coating

Step 1: Make the sauce

In a saucepan, heat olive oil. Whisk in flour, chili powder, cumin, garlic powder, oregano, and salt. Cook 60 seconds. Whisk in broth and tomato sauce. Bring to a simmer; cook 5 minutes until thickened. Set aside.

Step 2: Prep filling

In a bowl, combine Monterey jack, cheddar, queso fresco, diced onion, and cilantro. Reserve 1 cup of cheese for topping later.

Step 3: Heat tortillas

Wrap tortillas in a damp paper towel. Microwave 30 seconds. OR brush each with oil and warm in a skillet 10 sec per side until pliable. Keep covered.

Step 4: Prep dish

Preheat oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 baking dish.

Step 5: Roll enchiladas

Dip a tortilla quickly in the warm sauce on both sides. Place on a plate. Add 1/3 cup cheese filling in a line down the center. Roll tightly. Place seam-side-down in the prepared dish. Repeat with all tortillas.

Step 6: Sauce and cheese the top

Pour remaining enchilada sauce over the rolled enchiladas. Sprinkle the reserved 1 cup of cheese on top.

Step 7: Bake

Bake 20-22 minutes until cheese is melted and bubbly and edges are starting to brown.

Step 8: Top and serve

Let rest 5 minutes. Top with sour cream, avocado, cilantro, pickled red onion, and salsa. Serve with lime wedges.

Nutrition information

  • Calories: 580 kcal per serving (2 enchiladas)
  • Protein: 28 g
  • Carbohydrates: 32 g
  • Fat: 38 g
  • Saturated Fat: 22 g
  • Sodium: 1,150 mg

Pro tips for the best cheese enchiladas with salsa

  • SAUCE matters. Homemade enchilada sauce makes a huge difference. If using canned, Las Palmas or Hatch beat Old El Paso.
  • DON’T OVERFILL. 1/3 cup per tortilla. More = falls apart. Less = sad. Be precise.
  • ADD PROTEIN. Shredded rotisserie chicken or black beans turn it into chicken or veggie enchiladas. Mix into the cheese filling.
  • MAKE-AHEAD friendly. Assemble through step 6, refrigerate up to 24 hours. Add 5 min to bake time from cold.

Frequently asked questions

Can I use flour tortillas?

Technically yes but texture is wrong — they turn to mush. Corn tortillas are correct.

Can I use canned enchilada sauce?

Yes — use 2 (10 oz) cans. Las Palmas or Hatch are the best brands. Homemade is significantly better.

How long do these keep?

3 days fridge. Reheat in 350°F oven 15 min. Microwave makes them mushy.

Can I freeze them?

Yes — assemble unbaked, wrap tight, freeze up to 2 months. Bake from frozen at 375°F for 50-55 min covered.

Are these very spicy?

Mild as written. The chili powder adds flavor not much heat. Add diced jalapeño or cayenne to the sauce for kick.