Tex-Mex Cheese Enchiladas

30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"These are the cheese enchiladas that were served at the Texas Governor's mansion when George Bush was in residence. This is a classic cheese enchilada with a homemade, velvety sauce. Once you have this sauce, you'll never use a store-bought can again! Making enchiladas is a messy business. See my note on how to make assembly quicker and easier. The sauce can be prepared in advance, but be sure to warm it up before assembling the enchiladas."

Original is 5 servings

Nutritional

  • Serving Size: 1 (234 g)
  • Calories 459.8
  • Total Fat - 26.2 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 135.8 mg
  • Sodium - 689.3 mg
  • Total Carbohydrate - 22.9 g
  • Dietary Fiber - 4.8 g
  • Sugars - 2.4 g
  • Protein - 35.5 g
  • Calcium - 903.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring stock and chiles to a boil in a 4-qt. saucepan over medium-high heat; cook until chiles are soft, about 10 minutes. Remove from heat and set aside.

Step 2

Heat 2 tbsp. oil in a 10" skillet over medium-high heat. Add 2/3 of the onion, and cook until soft, about 5 minutes. Transfer to a blender along with chiles and 1 cup cooking liquid, and garlic, and purée until smooth; set aside.

Step 3

Heat 2 tbsp. oil in a 12" skillet over medium heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add chile purée, remaining cooking liquid, cumin, and oregano, and season with salt and pepper; reduce heat to medium-low, and cook, stirring often, until sauce thickens, about 30 minutes. Keep sauce warm over low heat.

Step 4

Heat oven to 400°. Heat remaining oil in a 10" skillet over medium heat. Add 1 tortilla, and fry, turning once, until pliable, about 5 seconds. Using tongs, transfer tortilla to sauce, and turn to coat completely, letting excess drip back into skillet. Transfer to a large plate, and scatter with 1⁄4 cup cheese; roll tortilla around cheese into a tight cylinder, and transfer to a 9"x13"baking dish, seam side down.

NOTE: the above instructions are as recipe was written. I fry all the tortillas one after the other and stack them on a heat-proof plate. When all are fried and soft, I use the assembly-line method to dip and roll the enchiladas. It goes much faster this way, and is much neater!


Step 5

Repeat process with remaining tortillas and 2 3⁄4 cups cheese.

Step 6

Pour remaining sauce over enchiladas and sprinkle with remaining cheese and onions; bake until cheese melts and enchiladas are hot, about 10 minutes.

Step 7

Serve with a dollop of sour cream or crema fresca (optional).

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting ancho chiles, look for ones that are a deep reddish-brown color and have a sweet, smoky aroma.
  • For the cheese, use a good-quality Monterey Jack cheese that is finely grated for the best flavor.

  • Substitute vegetable stock for chicken stock to make the recipe vegan-friendly. The benefit of this substitution is that it will allow vegans to enjoy the same delicious Tex-Mex flavors as non-vegans.
  • Substitute vegan cheese for Monterey Jack cheese to make the recipe vegan-friendly. The benefit of this substitution is that it will allow vegans to enjoy the same cheesy flavor and texture as non-vegans.

Vegetarian Cheese Enchiladas Substitute vegetable stock for the chicken stock and use vegetable oil instead of canola oil. Omit the chicken and use a variety of vegetables instead, such as bell peppers, zucchini, and mushrooms. Add 1/2 teaspoon of chili powder to the sauce for a bit of heat.



Mexican Street Corn Salad: This Mexican-inspired side dish is a great accompaniment to the cheese enchiladas. It's made with roasted corn, creamy mayonnaise, cotija cheese, and a hint of lime juice and cilantro. The combination of flavors is a perfect complement to the enchiladas and adds a bright, fresh element to the meal.


Mexican Rice: This Mexican-style rice is a great accompaniment to the cheese enchiladas. It's made with long grain rice, tomatoes, onion, garlic, cumin, and chili powder. The combination of flavors is a perfect complement to the enchiladas and adds a hearty, flavorful element to the meal.




FAQ

Q: How do I make assembly of the enchiladas faster?

A: Use the assembly-line method. Fry all the tortillas one after the other and stack them on a heat-proof plate. When all are fried and soft, dip and roll the enchiladas in the sauce and cheese. This method is much faster and neater.



Q: What is the best way to store enchiladas?

A: Enchiladas should be stored in an airtight container in the refrigerator. To reheat, place the enchiladas in an oven-safe dish and bake at 350°F for 10 to 15 minutes.

1 Reviews

lazyme

Yum. These are really good. I did make a couple of minor changes........I used flour tortillas because I always find them easier to roll. lol. And rather than frying them........I nuked them for about 6 seconds each before I rolled them. The sauce is really rich and smokey. Not as easy as opening up a can of sauce.......but worth the time to get this great flavor. Thanks for sharing, Lori.

5.0

review by:
(5 Dec 2019)

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Fun facts:

Fun Fact 1: These Tex-Mex Cheese Enchiladas were served at the Texas Governor's Mansion when George Bush was in residence. The recipe is a classic and has been a favorite of the Bush family for many years.

Fun Fact 2: The ancho chiles used in this recipe are native to Mexico and are a key ingredient in traditional Mexican cuisine. Ancho chiles are mild and have a sweet, smoky flavor that adds depth to dishes like these cheese enchiladas.