Cheese enchiladas smothered in a flavorful sauce are a classic Mexican dish that’s perfect for a hearty meal. The enchiladas are typically filled with melted cheese and then topped with a rich, savory enchilada sauce. Here’s a recipe for Cheese Enchiladas Smothered with a homemade enchilada sauce.
Ingredients:
For the Enchiladas:
- 12 corn tortillas (6-inch size)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon vegetable oil (for frying the tortillas)
- Salt to taste
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 1/4 cup chili powder (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Freshly ground black pepper, to taste
Optional Garnishes:
- Sour cream
- Chopped cilantro
- Diced onions
- Sliced avocado
- Sliced jalapeños
- Lime wedges
Instructions:
For the Enchilada Sauce:
- Make the Sauce: In a saucepan, heat the vegetable oil over medium heat. Add the chili powder, cumin, garlic powder, onion powder, and paprika. Stir for 1-2 minutes until the spices become fragrant.
- Add Tomato Sauce: Add the tomato sauce, chicken broth, and sugar (if using). Stir well and bring the mixture to a simmer. Let it cook for about 10–15 minutes, allowing the flavors to meld together. Taste and add salt and pepper as needed. Adjust the consistency by adding more broth if you prefer a thinner sauce.
For the Enchiladas:
- Fry the Tortillas: In a large skillet, heat the vegetable oil over medium heat. Fry each tortilla for 10-15 seconds per side, just until soft and pliable. Be careful not to over-fry them. Place the fried tortillas on a paper towel to drain excess oil. This step prevents the tortillas from breaking when rolled.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour a small amount of the enchilada sauce into the bottom of the dish to prevent the enchiladas from sticking.
- Take a fried tortilla, place a generous amount of shredded cheese in the center, and roll it up. Place the rolled tortilla seam-side down in the baking dish.
- Repeat with the remaining tortillas, arranging them neatly in the baking dish.
- Smother the Enchiladas: Once all the tortillas are rolled and in the baking dish, pour the remaining enchilada sauce over the top of the enchiladas, making sure they are completely covered. You can add extra cheese on top if desired.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is slightly thickened.
Serve:
- Serve the Enchiladas: Remove from the oven and let it rest for a few minutes. Garnish with sour cream, cilantro, diced onions, avocado, or any of your favorite toppings. Serve with a side of Mexican rice, refried beans, or a fresh salad.
Notes:
- Make Ahead: You can prepare the enchiladas ahead of time and refrigerate them before baking. Just add the sauce and cheese on top, and bake them when you’re ready to serve.
- Variations: Feel free to add other ingredients like sautéed onions, green chiles, or beans inside the tortillas to make the enchiladas heartier.
Enjoy your Cheese Enchiladas Smothered with a rich, homemade enchilada sauce that adds amazing flavor to the cheesy filling!