Fresh cilantro, chopped
Diced onions
Sour cream
Sliced avocado

Directions

Prepare the enchilada sauce: In a medium saucepan, heat the vegetable oil over medium heat. Stir in the flour and cook for 1-2 minutes until it becomes a light roux. Add the chili powder, garlic powder, onion powder, cumin, and oregano, stirring constantly. Gradually add the broth, whisking until smooth. Simmer for 10-15 minutes until the sauce thickens. Season with salt and pepper.

Preheat the oven: : Adjust the temperature of your oven to 375°F which is the same as 190°C.

Prepare the tortillas: Warm the corn tortillas in a dry skillet or microwave to make them pliable. This helps prevent them from cracking when rolling.

Assemble the enchiladas by spreading a thin layer of sauce across the bottom of a baking dish.Fill each tortilla with a generous portion of shredded cheese and chopped onions (if using), then roll them tightly and place seam-side down in the baking dish.

Add the sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well-covered. Sprinkle additional cheese on top.

Bake: put the baking dish into the pre heated oven and leave the dish in for 20-25 minutes or till you see that the cheese has melted and become bubbly.

Serve: Garnish with fresh cilantro, diced onions, sour cream, or avocado slices as desired. You can accompany Mexican rice and refried beans with these as the sides to make it a full course.

Serving and Storage Tips

Serving: Cheese enchiladas are best served hot, straight from the oven. You can add a fresh green salad or guacamole on the side to balance the richness.
Storage: Keep any leftover enchiladas in a sealed container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave or oven. Add a bit of extra sauce if needed to prevent the enchiladas from drying out.

Tips for Success

Warming the tortillas is essential to avoid cracking during rolling. Heating them slightly makes them more flexible.
Homemade enchilada sauce is preferable to canned for a fresher flavor. However, store-bought sauce can be used if time is limited.
Don’t overfill the tortillas. Use enough cheese for flavor, but avoid overstuffing to prevent the enchiladas from bursting open.

Health Benefits

High in calcium: Cheese provides a good source of calcium, which is important for bone health.
Customizable for different dietary needs: Can be made gluten-free by using gluten-free tortillas and flour.
Vegetarian option: The recipe is already vegetarian-friendly and can be made vegan by using plant-based cheese.

Nutritional Information (per serving, 2 enchiladas)
Calories: 450
Protein: 15g
Fat: 26g
Carbohydrates: 38g
Fiber: 4g
Calcium: 350mg

Nutritional values may vary based on the type and amount of cheese used.

Variations and Substitutions

Vegan option: Use dairy-free cheese and vegetable broth for the sauce.
Add meat: Shredded chicken or beef can be added as a filling along with the cheese.
Green enchilada sauce: Substitute red sauce with green enchilada sauce for a different flavor.
Different cheeses: Try using queso fresco, Cotija, or pepper jack for varied taste.

Frequently Asked Questions (FAQs)

Can I make enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them (without baking) for up to 24 hours. Add the sauce and bake when ready.

Can I freeze enchiladas?

Yes, you can place them in the freezer before or after baking. To freeze before baking, wrap tightly and freeze for up to 3 months. To bake from frozen, add 10-15 minutes to the cooking time.

What other fillings can I use?

Common fillings include cooked chicken, ground beef, sautéed vegetables, or beans.

Conclusion

Cheese enchiladas with red sauce are an easy, flavorful dish that’s perfect for any occasion. Whether you’re cooking for family or entertaining guests, these enchiladas offer a classic taste of Mexican cuisine that’s easy to prepare and endlessly customizable. The combination of melty cheese and rich sauce makes this recipe a true comfort food staple.