Authentic Mexican Cheese Enchiladas Recipes

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CHEESE ENCHILADAS



Cheese Enchiladas image

The BEST Cheese Enchiladas recipe uses corn tortillas, red enchilada sauce, and plenty of cheese! This meal is easy, delicious, and made in just 30 minutes!

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 7

12-14 white corn tortillas
5-6 cups shredded cheddar cheese
20 ounces red enchilada sauce
1 cup cabbage (, thinly shredded)
1 roma tomato (, diced)
1/4 cup crumbled cotija cheese (, for topping (optional))
sour cream (, for topping)

Steps:

  • Preheat oven to 350 degrees F.
  • Warm corn tortillas on a hot skillet for a few seconds on each side.
  • Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
  • Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
  • Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
  • Serve with a side of Mexican Rice.

Nutrition Facts : Calories 278 kcal, Carbohydrate 17 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 766 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHEESE ENCHILADAS



Cheese Enchiladas image

Authentic, homemade Cheese Enchiladas made with corn tortillas, a flavorful blend of Monterey Jack and Cheddar, and a creamy, Tex-Mex enchilada gravy made extra savory thanks to beef broth and the perfect blend of Mexican spices.

Provided by Kelly Anthony

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 11

1 (8-ounce) block of freshly grated Monterey Jack cheese ((about 2 cups))
1 (8-ounce) block of Mild or Medium Cheddar cheese ((about 2 cups))
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 1/2 cup unsalted or low-sodium beef broth
1 1/2 teaspoon chili powder
1 teaspoon cumin
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
12 corn tortillas

Steps:

  • Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
  • Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
  • Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
  • Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.
  • As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
  • Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!

Nutrition Facts : ServingSize 2 g, Calories 509 kcal, Carbohydrate 30 g, Protein 24 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 94 mg, Sodium 945 mg, Fiber 4 g, Sugar 1 g

AUTHENTIC BEEF ENCHILADAS



Authentic Beef Enchiladas image

This recipe is a true taste of Mexico!....Wonderful flavors and just a little spice, So easy to make! Your family and friends will LOVE this one!

Provided by AZ Food Critic

Categories     Mexican

Time 1h15m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 17

3 cups beef, shredded
1 small onion, diced
3 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
2 cups water
4 ounces tomato paste
1/2 teaspoon cumin
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon sugar
1 dozen corn tortilla
1 cup oil, for frying tortillas
4 cups cheddar cheese, shredded
1 (4 ounce) can black olives, sliced, drained
1 cup sour cream, for topping (optional)

Steps:

  • In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  • In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  • Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  • Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  • In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  • As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  • Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  • Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  • Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  • Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  • Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
  • Makes: 6 servings.

AUTHENTIC TEX-MEXICAN ENCHILADAS



Authentic Tex-Mexican Enchiladas image

Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!

Provided by MommyMakes

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 21

8 corn tortillas (homemade or store bought)
4 cups grated American cheese
pico de gallo, for topping
cheese, for topping
1 cup vegetable oil
2 cups all-purpose flour
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 1/2 tablespoons salt
1/4 tablespoon pepper
2 quarts water
1 lb ground beef
1 teaspoon garlic powder
1 teaspoon ground cumin
1 bay leaf
salt
pepper
2 tablespoons chili powder
1 cup water
2 cups cooked pinto beans (optional) or 2 cups canned pinto beans (optional)

Steps:

  • Make Enchilada Gravy Sauce.
  • Heat oil in large stockpot (at least 3 qt).
  • Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
  • Stir in chili powder, cumin, garlic, salt and pepper.
  • Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
  • Gradually add the water, stirring until smooth.
  • Boil gently for 15 minutes.
  • Meanwhile make the Chili con Carne.
  • Brown the ground beef in a large skillet.
  • Add the garlic, cumin, bay leaf, salt and pepper.
  • Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
  • Add the chili powder and 1 cup of water and bring to a simmer.
  • Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
  • Meanwhile make the Enchiladas.
  • Preheat oven to 350°F.
  • Soften tortillas, fill with American cheese and roll up.
  • Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
  • Top with Pico de Gallo and more cheese to taste.
  • Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

Nutrition Facts : Calories 740.8, Fat 50.5, SaturatedFat 9.6, Cholesterol 51.4, Sodium 1955.8, Carbohydrate 52.4, Fiber 6.4, Sugar 1.1, Protein 21.9

AUTHENTIC MEXICAN ENCHILADAS



Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

  • Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
  • Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
  • Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

EASY CHICKEN & CHEESE ENCHILADAS



Easy Chicken & Cheese Enchiladas image

I got this recipe from my grandma, she loves spicy foods, so I knew this would be good! I left the onions and tomatoes off, but I left them in the recipe for anyone to try if you'd like.

Provided by Just Holly

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas, warmed
1 small tomatoes, chopped
1 green onion, sliced

Steps:

  • Stir the soup, sour cream, picante sauce and chili pwder in a medium bowl.
  • Stir 1 cup picante sauce mixture,chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortilla. Roll up the tortillas and place them eamside up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the dish.
  • Bake at 350°F For 40 minute or until the enchiladas are hot and bubbling.
  • Top with tomato and onion.

Nutrition Facts : Calories 315.9, Fat 15.8, SaturatedFat 6.6, Cholesterol 55.4, Sodium 955.6, Carbohydrate 24.1, Fiber 2.2, Sugar 2.5, Protein 19.2

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