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Restaurant-Style Quick Cheese Enchiladas

Three freshly baked cheese enchiladas covered in rich red sauce and melted golden cheese.
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Make these easy cheese enchiladas that taste like your favorite restaurant version. This recipe uses simple ingredients for a fast, cheesy, and comforting dinner ready in about 30 minutes.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 cups water
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded Cheddar cheese, divided
  • 12 corn tortillas
  • 1/2 cup vegetable oil, for frying tortillas (optional)

Instructions

  1. Prepare the sauce: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  2. Stir in the chili powder, cumin, garlic powder, and salt. Cook for 30 seconds until fragrant.
  3. Gradually whisk in the water until smooth. Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 5 minutes.
  4. Remove the sauce from the heat. Stir in 1 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese until melted and smooth. This is your cheese enchilada sauce.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  6. Prepare the tortillas: Briefly soften the corn tortillas by dipping each one quickly into the 1/2 cup of hot vegetable oil (this prevents tearing) or by microwaving them briefly until pliable.
  7. Assemble the enchiladas: Dip each softened tortilla into the warm cheese enchilada sauce, coating both sides.
  8. Place the sauce-coated tortilla on a clean surface. Sprinkle about 2 tablespoons of the remaining cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  9. Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup Cheddar cheese evenly over the top.
  10. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is fully melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving. Serve with your preferred toppings.

Notes

  • For a quicker sauce, you can substitute the homemade sauce with 2 cups of your favorite high-quality jarred red enchilada sauce.
  • If you skip frying the tortillas, warm them in the microwave for 30 seconds wrapped in a damp paper towel to make them easier to roll.
  • This recipe makes a fantastic cheesy dinner casserole when assembled but not baked; cover and refrigerate for up to 24 hours before baking.

Nutrition

Find it online: https://alchemychef.com/cheese-enchiladas-recipe-quick-easy/