Tex Mex Cheese Enchiladas
If you’re looking for a warm, cheesy comfort food that’s packed with flavor, look no further than Tex Mex Cheese Enchiladas. These delightful enchiladas are not just simple to make, but they also bring the vibrant flavors of Tex-Mex cuisine right to your table. The combination of melted cheddar cheese, savory spices, and soft tortillas, all enveloped in a rich chili sauce, is bound to make your taste buds dance with joy. Let’s dive into this delicious recipe that is perfect for weeknight dinners or gatherings with family and friends.
Why This Recipe Works
Tex Mex Cheese Enchiladas are a crowd-pleaser for many reasons. The balance of spices enhances the flavor profile without overpowering the cheese. The homemade sauce made from chili powder, cumin, and garlic powder adds depth and richness that store-bought versions simply can’t match. What’s more, using corn tortillas gives these enchiladas an authentic texture and taste that is utterly satisfying.
Shopping List
- 1/4 cup cooking oil (vegetable or canola)
- 1/4 cup all-purpose flour
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 3 cups chicken broth
- 12 corn tortillas
- 3 tablespoons cooking oil (vegetable or canola)
- 24 ounces shredded sharp cheddar cheese
- 1 yellow onion, diced
- Freshly chopped cilantro for garnish
- Finely diced onion for garnish
Gear Up: What to Grab
- Large skillet: Essential for making the sauce and frying the tortillas.
- Whisk: Perfect for mixing the flour and spices smoothly.
- Baking dish: To hold your enchiladas as they bake to perfection.
- Measuring cups and spoons: Accurate measurements are key to a great dish.
How to Prepare Tex Mex Cheese Enchiladas
Step 1: Make the Sauce
In a large skillet, heat the 1/4 cup of cooking oil over medium heat. Once hot, whisk in the 1/4 cup of all-purpose flour to create a roux. Stir continuously for about 2 minutes until it turns a light golden brown.
Step 2: Add the Spices
Add the 3 tablespoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of garlic powder, 1 teaspoon of oregano, and 1/2 teaspoon of salt to the roux. Cook for another minute, stirring well to combine all the spices into the roux.
Step 3: Incorporate the Chicken Broth
Gradually pour in the 3 cups of chicken broth, whisking constantly until the mixture is smooth. Bring the sauce to a simmer and let it thicken for about 5-7 minutes.
Step 4: Prepare the Tortillas
In a separate skillet, heat the remaining 3 tablespoons of cooking oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until they are pliable but not crispy; this will help prevent them from tearing.
Step 5: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread about 1 cup of the sauce on the bottom of a baking dish. Take a tortilla, fill it with 2 ounces of shredded sharp cheddar cheese and a spoonful of diced yellow onion. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 6: Top and Bake
Once all tortillas are in the dish, pour the remaining sauce over the top and sprinkle the rest of the shredded cheddar cheese over the sauce. Bake uncovered for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
Step 7: Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro and finely diced onion before serving.
Dairy-Free/Gluten-Free Swaps
- Use gluten-free flour instead of all-purpose flour to make the sauce.
- Replace cheddar cheese with vegan cheese or a dairy-free cheese alternative.
- Ensure your tortillas are labeled gluten-free or opt for corn tortillas that are naturally gluten-free.
Chef’s Rationale
When it comes to Tex Mex Cheese Enchiladas, the key is in the balance of flavors. The homemade sauce elevates the dish above standard recipes by infusing it with layers of taste that complement the cheese and tortillas perfectly. The choice of sharp cheddar cheese provides a robust flavor that stands out, while the fresh garnishes add brightness and freshness to each bite.
Make Ahead Like a Pro
For those busy weeknights, you can prepare your Tex Mex Cheese Enchiladas ahead of time. Assemble the enchiladas and pour the sauce over them, then cover and refrigerate for up to 24 hours before baking. You can also make the sauce in advance and store it in the fridge for a quick meal later in the week.
Tex Mex Cheese Enchiladas FAQs
Can I freeze Tex Mex Cheese Enchiladas?
Absolutely! You can freeze assembled enchiladas before baking. Just wrap the dish tightly with foil or plastic wrap. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Can I use different types of cheese?
Yes, feel free to experiment with different cheeses! Monterey Jack, Pepper Jack, or even a blend of cheeses can add a unique twist to your enchiladas.
What can I serve with Tex Mex Cheese Enchiladas?
These enchiladas pair wonderfully with a side of Chicken Tortilla Soup With Avocado Lime, Mexican rice, or a fresh salad for a complete meal.
How spicy are these enchiladas?
The spice level can be adjusted by modifying the amount of chili powder you use. For milder enchiladas, reduce the chili powder and add more cheese for creaminess.
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Serve & Enjoy
It’s time to gather your loved ones around the table and serve up these delicious Tex Mex Cheese Enchiladas. Watch as they dive in, savoring each cheesy, flavorful bite. Whether for a casual weeknight dinner or a festive gathering, this dish is sure to be a hit. Enjoy the warmth of home-cooked goodness and the joy of sharing a meal with those you cherish.
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Tex Mex Cheese Enchiladas
Ingredients
Equipment
Method
- In a large skillet, heat the 1/4 cup of cooking oil over medium heat. Once hot, whisk in the 1/4 cup of all-purpose flour to create a roux. Stir continuously for about 2 minutes until it turns a light golden brown.
- Add the 3 tablespoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of garlic powder, 1 teaspoon of oregano, and 1/2 teaspoon of salt to the roux. Cook for another minute, stirring well to combine all the spices into the roux.
- Gradually pour in the 3 cups of chicken broth, whisking constantly until the mixture is smooth. Bring the sauce to a simmer and let it thicken for about 5-7 minutes.
- In a separate skillet, heat the remaining 3 tablespoons of cooking oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until they are pliable but not crispy; this will help prevent them from tearing.
- Preheat your oven to 350°F (175°C). Spread about 1 cup of the sauce on the bottom of a baking dish. Take a tortilla, fill it with 2 ounces of shredded sharp cheddar cheese and a spoonful of diced yellow onion. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all tortillas are in the dish, pour the remaining sauce over the top and sprinkle the rest of the shredded cheddar cheese over the sauce. Bake uncovered for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro and finely diced onion before serving.
Notes
- Make the enchiladas ahead of time and refrigerate for up to 24 hours before baking.
- Feel free to experiment with different types of cheese for a unique flavor.
- These enchiladas can be frozen before baking; just wrap tightly and thaw overnight before cooking.
