This Tex-Mex inspired Cheese Enchilada Recipe is absolutely amazing! Enchiladas are easier than you think – corn tortillas filled with cheese in the most delicious homemade red enchilada sauce. Plus, they are ready in about 30 minutes, making this a perfect recipe for any weeknight dinner or special occasion!

How to make Homemade Cheese Enchiladas

Ingredients

• 12 corn tortillas (we use homemade corn tortillas)
• 30 oz red enchilada sauce (or 1 batch of homemade red enchilada sauce – see below)
• 8-10 oz shredded cheese of choice (we use shredded cheddar)

Directions

1. Preheat your oven to 350°F and pour the enchilada sauce into a bowl large enough for a whole tortilla to fit into it. If using homemade sauce that has been chilled, heat the sauce up a bit before dipping the tortillas, as the sauce is likely to have thickened in the fridge.
2. Take each tortilla and place it fully into the sauce. Flip it over and lift, allowing any excess sauce to drip off before moving it into the prepared baking dish.
3. Place about 2-4 tablespoons of cheese along the center line of the tortilla and roll tightly. Push the stuffed tortilla to one side of the baking dish (lengthwise) and repeat until all tortillas are stuffed and placed.
4. Pour any remaining enchilada sauce evenly over the rolled tortillas. Finally, cover with all remaining cheese (add more here if you’d like) and bake at 350°F for 20 minutes.
5. Enjoy these cheese enchiladas right away, or portion and freeze them for enjoyment later on. Freeze for up to 3 months.

Homemade Red Enchilada Sauce

Ingredients

• 3 Tablespoons oil, (vegetable, canola, or avocado oil)
• 2 Tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 Tablespoon ground cumin
• ½ teaspoon Dried oregano
• 2 cups low-sodium beef broth
• 2 ½  cups tomato sauce
• 1 clove garlic, minced
• salt, to taste

Directions

1. In a saucepan stir oil, flour, chili powder, cumin, and oregano together. Cook on medium heat for 2 minutes.
2. Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.
3. Store in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.