Crispy Cheese Enchiladas – RECIPES AND IDEAS

These crispy cheese enchiladas are a beloved family recipe passed down from my Grandma. With simple ingredients and a few easy steps, they capture the essence of homemade comfort food.
Soft flour tortillas are dipped in a rich red chile sauce, then lightly fried and filled with melted cheddar cheese and fresh onions.

Pan-fried to a golden, crispy perfection, these enchiladas are the perfect balance of flavor and texture, bringing a taste of tradition to your table.
Why You’ll Love This Recipe:
People will love this recipe because it combines the perfect balance of flavors and textures in every bite.

The warm, rich red chile sauce adds a deep, savory kick, while the cheddar cheese melts into a gooey, comforting filling.

The lightly fried tortillas, crispy on the outside and soft on the inside, create a satisfying crunch that elevates the dish.

Plus, the simplicity and nostalgia of this family recipe bring a taste of home, making it both comforting and delicious—an instant crowd-pleaser for any occasion.
Key Ingredients:
Key ingredients in this recipe include soft flour tortillas, which provide the perfect base for the enchiladas; rich red chile sauce that adds a flavorful, slightly smoky kick; sharp, melted cheddar cheese for a creamy, savory filling; and fresh, diced onions that add a touch of sweetness and crunch.
These simple yet essential ingredients come together to create a dish that’s both comforting and packed with flavor.

Crispy Cheese Enchiladas
Ingredients:
8-10 flour tortillas (medium size)

1-2 cups red chile sauce (preferably homemade or store-bought)

2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack for extra flavor)

1 small onion, finely diced

Vegetable oil (for frying)

Salt to taste
Instructions:
Prepare the Red Chile Sauce:
If you’re using store-bought red chile sauce, make sure it’s your favorite brand.

Otherwise, you can make a quick homemade version by simmering dried red chiles with garlic, onion, and a bit of cumin and salt until soft, then blending into a smooth sauce.

Heat the Red Chile Sauce:

In a saucepan, gently warm the red chile sauce over medium heat. Keep it warm for dipping the tortillas.

Prepare the Tortillas:

Heat a small amount of vegetable oil in a skillet over medium heat.

Lightly fry each flour tortilla for just a few seconds on one side until it’s slightly crispy but still pliable.

Flip it and cook for another 10-20 seconds.

The tortilla should still be soft but with a light crisp on one side.
Remove from the skillet and place it on a plate lined with paper towels.

Dip in Red Chile Sauce:
Quickly dip each tortilla into the warm red chile sauce, making sure the surface gets coated but doesn’t get too soggy.

Shake off any excess sauce.

Assemble the Enchiladas:

Place the dipped tortilla back into the hot skillet (add a little oil if necessary).

On the un-sauced side, sprinkle a generous amount of shredded cheddar cheese and diced onions.

Then fold the tortilla in half to create a half-moon shape.

Pan Fry:
Cook the folded tortilla on both sides in the skillet until it becomes crispy and golden brown, about 2-3 minutes per side.

You can adjust the cooking time for more or less crispiness.

Repeat with the remaining tortillas.

Serve:
Once all the enchiladas are crispy and golden, serve them hot.

You can garnish with sour cream, guacamole, or additional diced onions, if desired.

Notes:
Tortillas: You can use either store-bought or homemade flour tortillas. Make sure they are soft and pliable to easily fold and fry.

Red Chile Sauce: If you prefer a milder heat, adjust the amount of chile sauce or use a milder variety. You can also make your own sauce by blending dried red chiles, garlic, and spices for a fresher flavor.

Cheese: While cheddar is the traditional choice, feel free to mix in Monterey Jack or Oaxaca cheese for extra creaminess and flavor.
Pan Frying: Adjust the frying time based on your preference for crispiness. If you like them extra crispy, fry a little longer, but be careful not to burn the tortillas.
Make Ahead: You can prep the tortillas by frying and dipping them in advance, then store them in the fridge to assemble and fry later, saving time during busy weeknights.

Serving Suggestions: For extra flavor, top with sour cream, guacamole, or fresh cilantro, or serve with a side of Mexican rice or beans.

Nutrition Information:
YIELDS: 4 | SERVING SIZE: 2 enchiladas