Soft corn tortillas rolled with gooey cheese and sprinkled with diced onions, then smothered in rich red enchilada sauce — a true comfort food favorite.
Ingredients:
12 corn tortillas
3 cups shredded cheddar cheese (or Mexican blend)
1 small white onion, finely chopped
Oil (for softening tortillas)
Optional: extra cheese for topping
For the Red Enchilada Sauce:
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon salt
2 cups chicken or vegetable broth
Optional: pinch of cinnamon for depth
INSTRUCTIONS
- Make the Sauce:
In a saucepan, heat oil over medium heat. Stir in flour and cook for 1 minute to make a roux.
Add chili powder, cumin, garlic powder, oregano, and salt. Stir well.
Slowly whisk in the broth, breaking up any lumps.
Simmer 10–15 minutes, stirring occasionally until thickened. Remove from heat.
- Prepare the Tortillas:
Lightly fry each tortilla in oil for a few seconds per side to soften. Drain on paper towels. - Assemble the Enchiladas:
Preheat oven to 375°F (190°C).
Spoon a bit of sauce into the bottom of a 9×13 baking dish.
Fill each tortilla with cheese and a sprinkle of chopped onion. Roll and place seam side down in the dish.
Pour remaining sauce over the enchiladas, cover with more cheese and a little extra onion.
- Bake:
Cover with foil and bake for 15–20 minutes, until bubbly.
Uncover and bake 5 more minutes to lightly brown the cheese.
Pro Tip:
Serve with Mexican rice, refried beans, or a crisp lettuce-tomato salad to complete the meal.