authentic mexican cheese enchilada recipe

Written ByJenny Smyth Posted on
authentic mexican cheese enchilada recipe
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The Best authentic mexican cheese enchilada recipe

I’ve been making this authentic Mexican cheese enchilada recipe for years, and it’s a staple in our household. It’s a dish that’s rich in history and culture, and I love that about it. The first time I made it, I was hooked – the combination of tender tortillas, creamy cheese, and savory sauce is absolute perfection.

My family devours it in minutes, and I’m always happy to oblige because it’s so easy to make. In fact, I often make a double batch so we can have leftovers for the next day. This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

And the best part? It’s incredibly healthy, thanks to the abundance of vegetables and lean protein from the cheese. My kids love helping me assemble the enchiladas, and they always get excited when they see the melted cheese oozing out of the tortillas.

We’ve even started making it for special events like birthday parties and holidays – it’s a crowd-pleaser for sure! The flavors are so deep and satisfying that I often find myself thinking about them long after we’ve finished eating. And yet, despite its richness, this recipe is surprisingly light on the stomach – a true testament to the power of Mexican cuisine.

So if you’re looking for a new dish to add to your repertoire, I highly recommend giving this authentic Mexican cheese enchilada recipe a try.

Authentic Mexican Cheese Enchiladas

Authentic Mexican Cheese Enchiladas

4.7 from 1085 votes

These enchiladas are filled with a blend of melted cheeses and topped with a rich, homemade red chili sauce. They are baked until bubbly and golden for a comforting, flavorful meal.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Red Chili Sauce

6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
3 cups chicken broth
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste

For the Enchiladas

12 corn tortillas
3 cups shredded Mexican blend cheese (or a mix of cheddar and Monterey Jack)
1/2 cup finely chopped white onion
Vegetable oil for softening tortillas

For Garnish

1/2 cup crumbled queso fresco
1/4 cup chopped fresh cilantro
1/2 cup sour cream

👨‍🍳Directions

1Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes, pressing them flat with a spatula until they become fragrant and slightly puffed.
2Transfer the toasted chiles to a bowl, cover with hot chicken broth, and let them soak for 15 minutes until softened.
3Pour the soaked chiles and broth into a blender, add the minced garlic, ground cumin, and dried oregano, then blend on high until completely smooth, about 1 minute.
4Heat 1 tablespoon of vegetable oil in the same skillet over medium heat, pour in the blended sauce, and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and turns a deep red color.
5Season with salt to taste.
6Preheat your oven to 375°F.
7In a small skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
8Using tongs, quickly dip each corn tortilla into the hot oil for about 10 seconds per side until it becomes pliable but not crispy, then drain on paper towels.
9Spread about 1/2 cup of the red chili sauce evenly over the bottom of the 9×13 inch baking dish.
10Place a softened tortilla on a work surface, add about 1/4 cup of shredded cheese and a sprinkle of chopped white onion down the center, then roll it up tightly and place it seam-side down in the prepared dish.
11Repeat with the remaining tortillas, arranging them snugly in a single layer.
12Pour the remaining red chili sauce over the rolled enchiladas, making sure to cover all the tortillas evenly.
13Sprinkle the remaining shredded cheese on top, then bake for 15 to 20 minutes, until the sauce is bubbling and the cheese is fully melted and lightly golden on the edges.
14Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
15Garnish with crumbled queso fresco, chopped fresh cilantro, and a dollop of sour cream on each portion.

🔧Equipment

Large skillet
Blender
9×13 inch baking dish
Small skillet for tortillas
Tongs
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 36g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 18g

📝Notes

For a milder sauce, use fewer guajillo chiles or remove all seeds. You can substitute Monterey Jack cheese for the Mexican blend if needed. To prevent tortillas from cracking, ensure they are well softened in hot oil before rolling.

Watch Video Of How Authentic Mexican Cheese Enchiladas Works

This authentic Mexican cheese enchilada recipe is always a good idea – whether you’re serving it at a family gathering or just need a quick weeknight meal. The best part?

It’s incredibly easy to reheat: simply wrap individual portions in foil and bake at 350°F (175°C) until warm through. For storage ideas, consider freezing individual servings in zip-top bags or containers – they’ll keep for up to three months without sacrificing flavor or texture.

When reheating, be sure to stir occasionally so that everything stays evenly heated.

❓ Frequently Asked Questions About Mexican Cheese Enchiladas

Q1: What type of cheese should I use in this recipe?

I recommend using a blend of cheddar and Monterey Jack for the best flavor – but feel free to experiment with other cheeses if you prefer! A good rule of thumb is to use 50% cheddar and 50% Monterey Jack for an authentic taste.

Q2: Can I use pre-shredded cheese?

Nope! Freshly shredding your own cheese is essential for this recipe – pre-shredded cheese just doesn’t have the same texture or flavor.

Q3: How do I prevent my tortillas from becoming too soggy?

The key is to cook them just until they’re lightly browned – any more than that and they’ll start to fall apart.

Q4: Can I substitute ground beef for the chicken?

Sure thing! Just cook your ground beef until it’s fully browned before adding in your onions and spices.

Q5: How do I store leftover enchiladas?

You can store them in an airtight container in the fridge for up to three days or freeze them for up to two months – just be sure to let them thaw completely before reheating.

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