Why use whole ancho chiles instead of (solely) using chili powder and dried spices?

Whole dried chiles provide deeper, more complex flavor than powdered spices alone. They're key to achieving that authentic restaurant taste. While this adds an extra step, it's the secret to that authentic restaurant taste you can't get any other way. And it only takes a few extra minutes!

Can I make enchiladas ahead of time?

Yes, you can prepare the enchilada sauce up to 5 days ahead and store it in the refrigerator, or freeze it for up to 3 months. Assembled enchiladas can be made up to 1 day ahead and refrigerated or frozen for up to 1 month for best flavor.

What's the best cheese for authentic enchiladas?

Longhorn cheddar or Colby Jack cheddar cheese are both traditionally used for Tex-Mex cheese enchiladas, but a combination of Colby Jack and Monterey Jack provides great melt and flavor. Grating your own cheese vs using pre-shredded cheese is also advised since it contains anti-caking agents, which means it will melt better.

What is the best melting cheese for enchiladas?

Based on traditional Mexican and Tex-Mex cooking, here are the best melting cheeses for enchiladas, ranked by melting quality and authentic flavor: Best Traditional Options: Oaxaca Cheese: Pulls apart like string cheese, Melts beautifully and gets stretchy, Mild, creamy flavor, Traditional Mexican choice Chihuahua Cheese (Queso Menonita ): Similar to Monterey Jack, Excellent melting properties, slightly tangy flavor, Popular in Northern Mexico Best Readily Available Options: Monterey Jack: Easy to find, Melts smoothly without getting greasy, Mild flavor that complements enchilada sauce, Great all-purpose choice White (or Yellow) American Cheese: Ultra-smooth melting, helps create a creamy sauce, Mix with other cheeses for better flavor, often used in Tex-Mex restaurants Colby Jack: Good melting properties, Nice blend of flavors, Easy to find Works well in combination with other cheeses Longhorn Cheddar: Classic Tex-Mex enchilada cheese choice, Sharper flavor than Monterey Jack, Still melts well but not quite as smoothly as Jack, Adds a nice orange color to the dish, Best when mixed 50/50 with Monterey Jack or Colby jack, Grate while cold for best results, Look for younger/medium varieties as they melt better than aged, Perfect for cheese-only enchiladas, Traditional choice in many Texas restaurants and for making our Biting at the Bits Cheese Enchiladas.

Why do my tortillas crack when rolling?

Tortillas need to be properly softened before rolling. Also, if you're using old (drier) or previously frozen tortillas, it's more likely they'll break than when using fresh tortillas. Here are the easiest ways to soften corn tortillas to make them pliable and prevent enchiladas from cracking: -Quick frying in shallow hot oil in a skillet (easiest and quickest method) -Brushing each tortilla with a little oil and warming it in a pan on both sides -Dipping tortillas in warm sauce helps make them pliable and prevents cracking, but this method is really messy and more time-consuming than simply quick frying them (which is the preferred method) *See photos above showing each of these softening methods !

How do I prevent soggy tortillas?

First, make sure your sauce is the right consistency - not too thin. Also, lightly frying the tortillas before filling them helps prevent soggy tortillas. My best trick is to lightly fry each tortilla for a few seconds on both sides, and instead of immersing the entire tortilla in sauce BEFORE filling them, I spread 1 tablespoon of enchilada sauce on the inside of the tortilla before I fill them. This gives me the best of both worlds - and this old school enchilada trick is quicker and way less messy than dipping the whole tortilla in enchilada sauce before filling.

Can I used cracked tortillas to make enchiladas?

Yes! Don't worry if your tortillas crack while rolling - it won't affect the final dish at all. Once your enchiladas are smothered in rich red sauce and melty cheese, any cracks will be completely hidden. The enchilada sauce actually helps seal any splits as it bakes, creating that classic tender texture we love in authentic cheese enchiladas.

Can you freeze tortillas?

Yes, you can freeze tortillas! As someone who regularly brings tortillas from the US to Italy, I can confirm they freeze well for up to 3 months. While frozen tortillas may be slightly more prone to cracking when thawed, this isn't a deal-breaker for enchiladas since any cracks will be hidden under sauce and cheese. Pro Tips for Freezing Tortillas: -Double-wrap tortilla packages in plastic wrap or freezer bags to prevent freezer burn -Thaw overnight in the refrigerator for best results -Warm thawed tortillas using one of our tortilla-softening methods outlined above before rolling enchiladas -Use within 3 months for optimal quality

How to Make Enchiladas the Tex-Mex Way?

Start with corn tortillas - traditionally red, though yellow or white work well. The authentic Tex-Mex method uses a roux-based red chile gravy usually made with powdered chile and dried spices (but made even tastier when it uses whole dried chilies like this recipe does), differentiating it from other Mexican food preparations.

What Is an Enchilada?

An enchilada is a corn tortilla rolled around a filling and covered in sauce. Tex-Mex enchiladas specifically feature a distinctive chile gravy sauce and typically use cheddar cheese, setting them apart from traditional Mexican enchiladas.

How Long to Cook Enchiladas?

In a standard enchilada recipe, bake assembled enchiladas uncovered at 350°F until the cheese melts and the sauce bubbles, typically 25 minutes. For the authentic Tex-Mex experience, use cheddar or Colby jack cheese, corn tortillas, and plenty of homemade red chili gravy.

What's the Difference Between Mexican and Tex-Mex Enchiladas?

The key difference lies in the sauce and cheese. Tex-Mex enchiladas use a European-inspired roux-based chile gravy and cheddar cheese, while traditional Mexican enchiladas feature pure chile sauces and different Mexican cheese varieties.

What are authentic enchiladas?

Traditional Mexican enchiladas and Tex-Mex enchiladas are both delicious authentic styles of enchiladas but use distinctly different preparations and ingredients. Here's everything you need to know about authentic enchiladas: Traditional Mexican Enchiladas Mexican enchiladas showcase generations of authentic culinary tradition, featuring corn tortillas quickly fried and dipped in a vibrant chile sauce usually made from whole dried peppers like guajillo, ancho, or pasilla. These chiles are carefully rehydrated and blended to create a thinner, intensely flavored sauce that's the true star of the dish. The tortillas are typically fried and/or dipped in enchilada sauce to soften them before filling. The fillings are simple (usually Mexican cheese or protein like chicken, beef, or pork), then garnished with fresh toppings like white cheese, Mexican crema, diced onions, and shredded lettuce. True Mexican enchiladas tend to be served softer in texture, allowing the complex chile sauce to really shine through Authentic Tex-Mex Enchiladas Born in the border regions of Texas and Mexico, Tex-Mex enchiladas represent a delicious cultural fusion that's become a cuisine in its own right. The defining feature is the signature "chili gravy" or "red sauce" - a unique hybrid that combines Mexican chile sauce techniques with European-style flour-based roux-based gravy making. These enchiladas are generously stuffed with cheese or meat, then smothered in this rich sauce and topped with abundant melted yellow cheese (usually cheddar or colby jack). The telltale sign of authentic Tex-Mex enchiladas is the distinctive red oil slick that forms on top from the chili gravy, a characteristic that enchilada lovers specifically seek out. Both styles offer their own legitimate claim to authenticity, with Mexican enchiladas celebrating pure chile flavors and fresh ingredients, while Tex-Mex enchiladas embrace a heartier, more indulgent approach that's become a beloved regional tradition in its own right.

Who created the first Tex-Mex cheese enchiladas?

Tex-Mex enchiladas are a story of immigration, cultural fusion, and coincidence - as American as apple pie! It all began in the late 1890s in New Braunfels, Texas, when a German immigrant named William Gebhardt created Eagle Brand Chile Powder. This chili powder made it possible to cook with chile flavors year-round. The idea for the signature sauce came from combining this chili powder with European-style roux-based gravy techniques, and cheddar cheese was used simply because it was the easiest cheese to find at the time. With its close proximity to the Mexico border, a fusion of traditional Mexican enchiladas with an Americanized version was bound to happen. And we're so glad it did!

Cheese Enchiladas with Red Enchilada Sauce Recipe (+Video)

Name: Easy Cheese Enchiladas Recipe (Tex-Mex with Homemade Sauce)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 4 cups of sauce from one recipe red enchilada sauce (1 lt); 12 corn tortillas; 1 pound Colby Jack or cheddar cheese (453g) *some reserved for topping; 1 large white onion, finely minced (optional but highly recommended); vegetable oil, enough for lightly frying tortillas; onions, finely minced; fresh cilantro leaves; fresh sliced jalapeños or cayenne peppers; chives; shredded lettuce; tomatoes, finely diced

Description

These Authentic Tex-Mex Cheese Enchiladas feature corn tortillas stuffed with melty cheese and smothered in a rich homemade red sauce made with real ancho chiles (not just powdered chilis and spices). This traditional method creates that signature red oil sheen you crave from your favorite Mexican restaurants. All made with simple, delicious, and whole ingredients! Check out the video to see just how easy these enchiladas are to make!

Ingredients

Units

4 cups of sauce from one recipe red enchilada sauce (1 lt)
12 corn tortillas
1 pound Colby Jack or cheddar cheese (453g) *some reserved for topping
1 large white onion, finely minced (optional but highly recommended)
vegetable oil, enough for lightly frying tortillas

Optional Garnishes:

onions, finely minced
fresh cilantro leaves
fresh sliced jalapeños or cayenne peppers
chives
shredded lettuce
tomatoes, finely diced

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the red enchilada sauce. Make the sauce using these instructions and set aside.
Shred the cheese and finely dice the onions. Grate the cheese and finely mince onions if using.
Soften the Tortillas. In a skillet, heat 1/2 inch of oil to 300°F/150°C and quick-fry each tortilla for 2-3 seconds per side, just until softened. Drain on a paper towel-lined plate. *And don't worry if they break! See notes for alternative to use less oil.
Assemble the Enchiladas. Preheat oven to 350°F/°175°C and spread about 1/4 cup warm enchilada sauce in a 9x13 baking dish to just lightly coat the bottom. Working with on tortilla at a time, spread one tablespoon of sauce across the tortilla. Add 2 tablespoons of cheese and a sprinkle of onion (optional), and roll them up. Place them seam-side down in the casserole dish. Repeat with remaining enchiladas. Cover with enchilada sauce, being sure to cover the edges. Add the last of the cheese and sprinkle with onions.
Bake the Enchiladas. Bake enchiladas uncovered for 25-30 minutes, or until the cheese is melted and heated throughout. Remove from the oven and rest for 5 minutes before serving. Enjoy!

Notes

If reheating meal-prepped enchilada sauce (previously refrigerated or frozen enchilada sauce), do so gently over low heat adding chicken stock to thin it out as needed.

For the best texture and flavor, use 2 parts sharp cheddar cheese to 1 part Colby Jack. The cheddar provides a little "chew" for texture and rich flavor while the Colby Jack ensures perfect meltability. Feel free to substitute your favorite cheese blend - Mexican blend, Monterey Jack, Longhorn, or even pepper jack all work well.

To use less oil when cooking the tortillas, simply heat a well-seasoned cast iron skillet over medium-high heat, brush it with a little oil, and add tortillas one at a time. Cook for 15 to 30 seconds per side until warmed through and pliable, brushing the skillet with oil in between each tortilla so they don't stick.

How to sauce. You don't have to spread the sauce all the way across the top of the assembled enchiladas. You can leave some of the edges without sauce for a crispier bite. This part is up to you!

*You can find my comprehensive Tex-Mex Enchilada Tutorial including tips, techniques, substitutes, variations, step-by-step recipe photos + video, and more in the main post!

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Mexican + Tex-Mex
Method: Baked
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 Cheese Enchiladas
Calories: 520
Sugar: 3g
Sodium: 680mg
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 20g
Cholesterol: 75mg