- 12 ounces queso chihuahua cheese, freshly grated
- 8 ounces sharp white cheddar cheese, freshly grated
- 12 to 14 corn tortillas, 4-inch size
- For Serving: cilantro, salsa, salsa verde, sliced radish, queso fresco, lime wedges, sour cream
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 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
How insanely delicious does that homemade enchilada look? Are you drooling yet? Ha-ha, we bet you are. When it comes to Mexican food, for us its check check check, so anytime we bring you Mexican dishes we get excited! Did we mention these enchiladas are made with cheese? Cheese combined with other rich Mexican ingredients to make a super luscious dish – how fantastic is that?
So to all the cheese lovers out there, don’t sleep on this one. This cheese enchilada is packed with a sauce rich in flavors, wrapped around a tortilla and filled with the combo of creamy queso chihuahua cheese and delicious sharp white cheddar cheese. What a time to be alive! Cheese enchiladas are easy to make at home and takes roughly 10 minutes. Everything about this dish screams perfection – the texture, the richness, and the flavors.
They are so good they go away fast; there are no leftovers with this recipe! They are perfect for a family breakfast or picnic. You can make a whole lot of them and enjoy throughout the week switching up your serving options from salad to Mexican rice to avocado toast to veggies and toppings of your choice. This recipe uses corn tortillas (highly recommended) but you can use flour tortillas also. If you don’t have much time on your hands you can make use of a canned enchilada sauce, but we do recommend you make the sauce yourself for extra rich flavors.
- Preheat the oven to 375 degrees F. Start by making the enchilada sauce below. Spray a 9×13 inch baking dish with nonstick spray.
- Take about 1/2 cup of enchilada sauce and spread it on the bottom of the dish. Take a large plate and add 1/3 cup of enchilada sauce on it.
- Take each tortilla and dip it into the enchilada sauce on the plate. Fill it with a handful of the cheeses.Roll up the tortilla and place it in the dish. Repeat with remaining tortillas.
- Cover the tortillas with the sauce that is left and then sprinkle with the remaining cheese. Bake for 20 minutes, or until the cheese is bubbly and melty. Serve immediately with your desired toppings.
- Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes.
- Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.