Cheese Enchilada Recipe
Make Cheese Enchilada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Filling
Enchilada Sauce
Assembly & Garnish
Method
Enchilada Filling
In a medium mixing bowl combine shredded cheddar and Monterey Jack cheeses. Add finely chopped onion, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly so the onion and garlic are evenly distributed. Set filling aside.
Enchilada Sauce
Make a roux
In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil until shimmering. Whisk in 2 tablespoons flour and cook, whisking constantly, for about 1 minute to remove raw flour taste.
Add spices and tomato paste
Whisk in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Add 2 tablespoons tomato paste and stir until combined and fragrant, about 30 seconds.
Simmer the sauce
Gradually whisk in 2 cups vegetable broth (or water) until smooth. Bring sauce to a gentle simmer, reduce heat to low, and simmer 5–7 minutes until slightly thickened. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed. Remove from heat and keep warm.
Assembly & Baking
Prep oven and tortillas
Preheat oven to 375°F (190°C). Lightly oil a large skillet or griddle and warm each tortilla over medium heat for about 15–20 seconds per side until flexible (or wrap tortillas in foil and warm in the oven for 10 minutes). Keep tortillas covered with a clean towel to stay pliable.
Fill tortillas
Pour about 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish, spreading to coat. Lay a warmed tortilla on a flat surface, place about 1/3 cup of the cheese-onion filling along the center, then roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.
Top and bake
Pour the remaining sauce evenly over the assembled enchiladas, making sure most seams are covered. Sprinkle 1 cup additional shredded cheese evenly over the top. Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is bubbly and edges are lightly browned.
Garnish and serve
Remove from oven and let rest 5 minutes. Garnish with chopped cilantro and optional diced onion and sour cream. Serve hot, 2 enchiladas per person (or adjust to appetite).