Soft corn tortillas rolled with gooey cheese and sprinkled with diced onions, then smothered in rich red enchilada sauce — a true comfort food favorite.
Ingredients
- 12 corn tortillas
- 3 cups shredded cheddar cheese (or Mexican blend)
- 1 small white onion, finely chopped
- Oil (for softening tortillas)
- Optional: extra cheese for topping
For the Red Enchilada Sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 2 cups chicken or vegetable broth
- Optional: pinch of cinnamon for depth
Instructions
1. Make the Sauce:
In a saucepan, heat oil over medium heat. Stir in flour and cook for 1 minute to make a roux.
Add chili powder, cumin, garlic powder, oregano, and salt. Stir well.
Slowly whisk in the broth, breaking up any lumps.
Simmer 10–15 minutes, stirring occasionally until thickened. Remove from heat.
2. Prepare the Tortillas:
Lightly fry each tortilla in oil for a few seconds per side to soften. Drain on paper towels.
3. Assemble the Enchiladas:
Preheat oven to 375°F (190°C).
Spoon a bit of sauce into the bottom of a 9×13 baking dish.
Fill each tortilla with cheese and a sprinkle of chopped onion. Roll and place seam side down in the dish.
Pour remaining sauce over the enchiladas, cover with more cheese and a little extra onion.
4. Bake:
Cover with foil and bake for 15–20 minutes, until bubbly.
Uncover and bake 5 more minutes to lightly brown the cheese.
🌟 Pro Tip:
Serve with Mexican rice, refried beans, or a crisp lettuce-tomato salad to complete the meal.
