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Homemade Cheese Enchiladas of my Dreams. recipe photo

Cheese Enchiladas of my Dreams.

These Cheese Enchiladas are pure comfort! Gooey cheese and a rich homemade sauce make this dish a family favorite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 12 ounces queso Chihuahua cheese freshly grated
  • 8 ounces sharp white cheddar cheese freshly grated
  • 12 to 14 corn tortillas 4-inch size
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups slow-sodium chicken stock
  • 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 pepper
For Serving:
  • cilantro
  • salsa
  • salsa verde
  • sliced radish
  • queso fresco
  • lime wedges
  • sour cream

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Serving dishes

Method
 

Directions:
  1. In a large skillet, heat the olive oil over medium heat. Once hot, add the flour and whisk continuously for about 1 minute until it forms a roux. Gradually whisk in the chicken stock, ensuring there are no lumps.
  2. Stir in the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally until it thickens slightly.
  3. In a mixing bowl, combine the freshly grated queso Chihuahua and sharp white cheddar cheese. Stir to combine evenly.
  4. To make them pliable, warm the corn tortillas in a dry skillet over low heat for about 30 seconds on each side. This step is crucial to prevent cracking when rolling them.
  5. Spread a thin layer of the enchilada sauce in the bottom of a baking dish. Take one tortilla, add a generous amount of the cheese mixture down the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
  6. Pour the remaining enchilada sauce over the assembled enchiladas, ensuring they are well covered. Sprinkle any leftover cheese on top for an extra cheesy finish.
  7. Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes, until the cheese is bubbly and the edges begin to brown.
  8. Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, and a dollop of sour cream for a burst of flavor in every bite.

Notes

  • Feel free to add roasted vegetables like zucchini or bell peppers for a delicious twist.
  • These enchiladas freeze well; just bake from frozen and add extra cooking time.
  • Experiment with different cheese varieties like Monterey Jack or pepper jack for unique flavors.