CHEESE ENCHILADAS | Baked Cheese Enchiladas Recipe | Enchilada Red Sauce Recipe

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and provides a similar texture.

red enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce is often less expensive and can be spiced to taste.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt is a cost-effective alternative with a similar tangy flavor.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers are milder and often less expensive.

Preheat the pan on low heat.

Add cooking oil to the pan and warm the corn tortillas to soften them, not frying them.

Repeat the process for about 14 to 15 corn tortillas.

Preheat another pan over medium heat for the enchilada sauce.

Add a quarter cup of cooking oil and a quarter cup of all purpose flour to the pan to make a roux, stirring it.

Add two tablespoons of chili powder to the roux, adjusting to taste.

Add a tablespoon of chicken bouillon powder (optional) and stir.

Add 1.5 to 2 cups of water to the mixture, adjusting for thickness as needed.

Add a quarter teaspoon of ground cumin (optional), a half teaspoon of onion powder, and a quarter to half teaspoon of garlic powder, then mix and taste the sauce.

For the filling, crumble 10 ounces of queso fresco, add 5 ounces of pepper jack cheese, and 3 ounces of mild cheddar cheese, mixing well.

Chop scallions and add them to the cheese mixture along with cracked black pepper.

Prepare a 9x13 baking dish by adding a little enchilada sauce to the bottom and smear it around.

Take one tortilla, fill it with a handful of the cheese and onion mixture, and roll it tightly, tucking in any filling that falls out.

Repeat the rolling process until all tortillas are filled, yielding 14 enchiladas.

Top the rolled enchiladas with the remaining enchilada sauce and cheese.

Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 30 minutes.

For a cheese crust, remove the foil for the last 15 minutes of baking.

Let the enchiladas set for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens