Easy Cheese Enchiladas with Red Sauce

5 from 1 vote

Easy Cheese Enchiladas with Red Sauce

These Easy Cheese Enchiladas are filled with super gooey cheeses and smothered in a homemade red chile sauce. Top these cheese enchiladas off with a sprinkling of queso fresco and chopped cilantro for a delicious weekday dinner.

Prep Time5

Cook Time22

Total Time27

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 466kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

For the ancho chile sauce

3 tablespoons olive oil extra virgin
2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 tablespoon garlic powder
1 tablespoon cumin
3 tablespoons all purpose flour
2 cups vegetable broth
2 teaspoons vinegar apple cider or distilled white
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

For the enchiladas

6 ounces sharp cheddar cheese 1 1/2 cups
8 ounces monterey jack cheese 2 cups
12 corn tortillas 6-inch

Instructions

Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add in and whisk together ancho chile powder, dried oregano, garlic powder, cumin, flour, salt, and pepper. Cook for about 1 minute.
Whisk in vegetable broth and simmer. Reduce the heat to medium and continue stirring until the sauce has thickened, for around 5-6 minutes. Mix in vinegar, more salt, and pepper to taste. Remove from heat, and set aside.
Move rack to the middle of the oven and preheat oven to 450.
Spread 1/2 cup of prepared sauce in a 13x9 dish. Combine both types of cheese together in a bowl. Set aside 1/2 cup of cheese for later use as topping.
Put the stack of corn tortillas on a plate and into the microwave. Heat for 45 seconds to 1 minute.
Take 1 heated tortilla and spread about 1/4 cup of cheese down the center. Roll the tortilla tightly and place in baking dish in 2 rows. Repeat with all of the tortillas.
Top with the rest of the sauce and the 1/2 cup of reserved cheese. Cover the dish of prepared enchiladas with aluminum foil and bake for 10 minutes, can remove foil for the last 5 minutes to allow it to crisp up.
Top with chopped cilantro and queso fresco cheese.

Notes

If using a store bought jarred or canned sauce, start at step 3 with moving oven rack and preheating the oven.
Top enchiladas with your favorite toppings like sour cream, fresh chopped cilantro, and salsa.
Store in the refrigerator in an airtight container for 3-4 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition