Cheese Enchiladas: A Beginner’s Guide to a Tex-Mex Classic
Cheese Enchiladas are a Tex-Mex classic—soft tortillas stuffed with melty cheese, smothered in a rich, flavorful enchilada sauce, and baked to bubbly perfection. This beginner-friendly recipe is simple, satisfying, and perfect for any cheese lover! 🧀🔥🌮
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
- Monterey Jack Cheese (8 ounces, freshly grated, about 2 cups) – This cheese melts smoothly and has a mild, creamy flavor.
- Cheddar Cheese (8 ounces, freshly grated, about 2 cups) – Mild or medium cheddar provides a sharper taste and balances the Monterey Jack.
- Unsalted Butter (¼ cup) – Used to create the base for the enchilada sauce.
- All-Purpose Flour (⅓ cup) – Helps to thicken the sauce.
- Unsalted or Low-Sodium Beef Broth (3 cups) – Adds depth and richness to the enchilada sauce. For a vegetarian version, vegetable broth can be substituted.
- Chili Powder (1 ½ teaspoons) – Provides warmth and a mild spice level.
- Cumin (1 teaspoon) – Enhances the Tex-Mex flavor profile.
- Kosher Salt (¾ teaspoon) – Helps balance the flavors in the sauce.
- Black Pepper (½ teaspoon) – Adds a hint of spice and sharpness.
- Paprika (¼ teaspoon) – Contributes a subtle smokiness.
- Corn Tortillas (12 small, about 6 inches each) – Corn tortillas hold up well to the sauce and provide authentic texture.
Instructions
1. Prepare the Oven and Baking Dish
Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter. This prevents the enchiladas from sticking and ensures an easy serving process.
2. Make the Enchilada Sauce
In a large sauté pan over medium heat, melt the butter. Once fully melted, sprinkle in the flour and whisk continuously for about one minute until the mixture turns golden and develops a slightly nutty aroma. This step creates a roux, which helps thicken the sauce.
Gradually add the beef broth, pouring in about one cup at a time while whisking constantly to prevent lumps. Once all the broth is incorporated, add the chili powder, cumin, salt, black pepper, and paprika. Stir well to distribute the spices evenly.
Allow the sauce to come to a gentle simmer and reduce the heat slightly. Let it cook for about 5 to 7 minutes, stirring occasionally, until it thickens to a gravy-like consistency. Remove from heat and ladle about one cup of the sauce across the bottom of the prepared baking dish. Set the remaining sauce aside.
3. Warm the Tortillas
Working in batches of four, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for 30 to 45 seconds until they become pliable. Warming the tortillas is crucial as it prevents them from cracking when rolled.
4. Assemble the Enchiladas
Take a warmed tortilla and add about two tablespoons of the cheese mixture to the center. If using a protein like shredded chicken or ground beef, add a small portion along with the cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them in two rows of six.
5. Add the Sauce and Bake
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese mixture on top, ensuring even coverage.
Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes, allowing the cheese to fully melt and develop a slight golden color.
Remove the enchiladas from the oven and let them cool for about 10 minutes before serving.
Notes
Troubleshooting Common Issues:
- Tortillas Breaking: If the tortillas crack when rolling, they may need more time in the microwave. Ensure they are fully warmed and softened before assembling.
- Sauce Too Thick or Thin: If the sauce becomes too thick, add a small splash of beef broth to thin it out. If it is too thin, let it simmer for a few extra minutes to reduce.
- Cheese Overflowing: Avoid overfilling the tortillas, as too much cheese can cause them to burst during baking. Stick to about two tablespoons per enchilada.
Helpful Kitchen Tips:
- Efficient Prep: Grate the cheese and measure all ingredients before starting to streamline the cooking process.
- Alternative Cooking Methods: If you prefer a crispier texture, consider broiling the enchiladas for the last two minutes of baking.
- Storage and Reheating: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F for 10 to 15 minutes or microwave them for a quick meal.