Cheese Enchiladas in Yummy Red Sauce

The aroma still takes me back. I can almost see my mom in her brightly patterned apron, humming along to the radio as she carefully layered tortillas, cheese, and that magical red sauce into a baking dish. It wasn’t just dinner; it was a hug on a plate, a taste of sunshine and shared laughter from our days living so close to the border. These enchiladas were the highlight of many family meals, and I’m excited to share the recipe with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: 8-10 enchiladas, 4 cups of sauce
• Dietary Type: Vegetarian-adaptable

Ingredients

For the Sauce:

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1/2 cup onion, minced
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons sugar
• 1/2 cup salsa (Pace mild or medium recommended)
• 12 ounces tomato paste
• 2 cups beef broth (or chicken/vegetable broth)
• 1 cup water
• A couple splashes of good smoky ancho chili-based hot sauce
• 2 teaspoons fresh cilantro

For the Enchiladas:

• 8-10 small yellow corn tortillas (6-inch)
• 1 1/2 lbs grated cheese (6 cups Kraft Mexican 4-cheese blend recommended + sharp cheddar)
• 1/2 small onion (or 1/2 medium onion), diced finely
• 3 7/8 ounces sliced ripe black olives, drained (1 large can)
• 2 ounces diced green chilies (1/2 of a small can)

Equipment Needed

• Large, non-reactive saucepan (non-aluminum, use non-stick or ceramic-lined)
• 9 x 13 inch baking dish
• Large mixing bowl
• Grater

Instructions

1. Prepare the Sauce: In a large, non-reactive saucepan, combine the olive oil and minced garlic. Place over medium heat, stirring frequently to prevent the garlic from scorching. Sauté for about 1 minute until fragrant, then add the minced onion.

2. Bloom the Spices: Add the chili powder, dried basil, ground black pepper, salt, ground cumin, and dried parsley to the saucepan. Sauté the spices for 3-4 minutes, stirring constantly, to develop their flavors. This step is crucial for a rich and complex sauce.

3. Simmer the Sauce: Add the salsa, tomato paste, beef broth, water, and hot sauce to the saucepan. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, to allow the flavors to meld together.

4. Finish the Sauce: Stir in the fresh cilantro. Remove from heat and allow the sauce to cool. Ideally, chill the sauce overnight in the refrigerator to further enhance the flavor.

5. Preheat the Oven: Preheat your oven to 350°F (175°C).

6. Prepare the Baking Dish: Thoroughly spray a 9 x 13 inch baking dish with cooking spray (such as Pam). Spread 1 cup of the enchilada sauce evenly across the bottom of the baking dish. This prevents the tortillas from sticking and adds a layer of flavor.

7. Mix the Filling: In a large mixing bowl, combine the grated cheese, diced green chilies, diced onion, and drained sliced black olives. Toss gently to ensure all ingredients are thoroughly mixed. Set aside about 1/3 of the cheese mixture for topping.

8. Assemble the Enchiladas: Warm the corn tortillas slightly to make them more pliable. You can do this by microwaving them for a few seconds between damp paper towels, or by quickly heating them on a dry skillet.

9. Fill and Roll: Stuff each tortilla with about 2/3 of the cheese mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Arrange the enchiladas in two rows of 4-5 along the long side of the pan.

10. Top with Sauce and Cheese: Once all the enchiladas are in the pan, pour the remaining enchilada sauce first over the outside edges of the enchiladas (to prevent them from drying out), and then down the center. Spread the reserved cheese mixture evenly over the top of the enchiladas, covering the areas that are not already covered with sauce.

11. Bake: Bake the enchiladas, uncovered, for 25-30 minutes, or until the cheese is bubbly and melted, and the sauce is heated through.

12. Cool and Serve: Remove the enchiladas from the oven and let them cool for 5 minutes to allow them to re-congeal slightly before serving. This makes them easier to handle.

Expert Tips & Tricks

• Sauce Consistency: If you prefer a thicker sauce, you can simmer it for a longer period of time, allowing some of the liquid to evaporate. If it gets too thick, add a little more broth or water.
• Cheese Blend: Don’t be afraid to experiment with different cheese blends! A mix of cheddar, Monterey Jack, and Oaxaca cheese works beautifully.
• Warming Tortillas: If your tortillas are tearing when you roll them, they’re not warm enough. Try steaming them in a steamer basket for a few minutes to make them extra pliable.
• Make Ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator. You can also assemble the enchiladas ahead of time, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours before baking.
• Broth Choice: Using beef broth adds a richness to the sauce, but chicken or vegetable broth work great for a lighter or vegetarian version.

Serving & Storage Suggestions

Serve the cheese enchiladas hot, straight from the oven. Garnish with extra cilantro, a dollop of sour cream, or a spoonful of guacamole for an extra touch.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave them in 1-minute intervals until warmed.

For longer storage, you can freeze the enchiladas. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat frozen enchiladas, thaw them in the refrigerator overnight, then bake as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	590 kcal	N/A
Total Fat	36 g	55%
Saturated Fat	19 g	93%
Cholesterol	73 mg	24%
Sodium	2248 mg	93%
Total Carbohydrate	43 g	14%
Dietary Fiber	6 g	25%
Sugars	11 g	N/A
Protein	29 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Enchiladas: Use vegetable broth instead of beef broth.
• Spicy Enchiladas: Add more hot sauce or a pinch of cayenne pepper to the sauce for extra heat. You could also use a spicier salsa.
• Different Protein: Although this recipe is for cheese enchiladas, you could add cooked shredded chicken, ground beef, or black beans to the filling.
• Flour Tortillas: While I prefer corn tortillas for authenticity, you can use flour tortillas if you prefer.
• Gluten-Free: Ensure you are using certified gluten-free corn tortillas and check the labels of all other ingredients to ensure they are gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make the enchilada sauce ahead of time?
A: Absolutely! In fact, the sauce tastes even better when made a day in advance, allowing the flavors to meld together. Store it in an airtight container in the refrigerator.

Q: Can I use pre-shredded cheese?
A: Yes, pre-shredded cheese is perfectly fine to use. However, freshly grated cheese will melt more smoothly.

Q: How do I prevent the tortillas from tearing when I roll them?
A: Warm the tortillas slightly before rolling them. You can microwave them for a few seconds between damp paper towels, or quickly heat them on a dry skillet. This will make them more pliable.

Q: Can I freeze these enchiladas?
A: Yes, you can freeze assembled, unbaked enchiladas. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before baking.

Q: What can I serve with cheese enchiladas?
A: These enchiladas are delicious served with rice and beans, a side salad, guacamole, and sour cream.

Final Thoughts

I hope you’ll give these cheese enchiladas a try! This recipe is truly a labor of love, a taste of my childhood, and a dish that I cherish. Don’t be afraid to adjust the recipe to your liking and experiment with different ingredients. I’d love to hear your feedback and see your creations. Enjoy!