These amazing tex mex cheese enchiladas will surely impress your friends and family! They’re super flavorful and extremely easy to make. This is a great option for dinner when you’re short on time and need to feed your family fast! Serve them with some rice and a delicious agua fresca such as coconut horchata.
Cheese enchiladas are one of my favorite meals.
I used to always order them at restaurants.
Now I don’t because because these ones are so much better than any restaurants.
This recipe makes 24 enchiladas. That’s enough to feed your family and have some leftovers the next day!
Leftovers are my best friend! Who doesn’t love them?
What is the difference between American and Mexican enchiladas?
The main difference between the two is the sauce.
American or Tex-Mex enchiladas are covered in a sauce that is made from ground spices and seasonings.
Where as the sauce for Mexican enchiladas is made from dried chiles.
Tex-Mex cheese enchiladas are usually filled with a cheddar-jack blend.
Where as Mexican cheese enchiladas are filled with crumbled queso fresco.
How to make tex mex enchilada sauce
The enchilada sauce we’re going to be making is so easy.
You’ll need flour, chili powder, garlic powder, onion powder, ground cumin, black pepper, oregano leaves, salt, chicken broth and oil.
What I like to do is combine all the ingredients for the sauce minus the flour, oil and chicken broth in a bowl.
This will make things easier for you. You’ll see why soon.
Heat up oil in a pot over medium heat. Once the oil is hot add the flour and whisk.
Cook it for about a minute then add the spices and seasonings. It’s easier when you have the spices and seasonings already combined in a bowl you can just add it to the flour and oil now at the same time.
Cook for about a minute then slowly add in the chicken broth while constantly stirring.
slowly adding the broth while stirring helps to prevent lumps in the sauce.
Bring the sauce to a boil over medium heat and let simmer for about 10 minutes or until the sauce has thickened. Continue to stir often.
When done remove the sauce from heat.
Preparing the cheese enchiladas
Heat up the oil in a skillet over medium heat. Once the oil is hot quickly fry the tortillas one at a time for a few seconds on each side.
Then transfer them to a paper towel lined plate to drain.
Preheat your oven to 350.
Fill a bowl with shredded cheddar jack cheese and diced onion.
I add diced onion because I like the little bit of flavor and crunch it adds.
If you don’t like onion or don’t have it you can totally leave it out.
Line a large baking sheet with foil and preheat oven to 350.
Then take one corn tortilla and dip it in the enchilada sauce.
Lay it on the baking sheet and put some of the shredded cheese and onion on top.
Roll up the tortilla and repeat with the rest of the tortillas.
Pour any leftover enchilada sauce over the enchiladas and spread it out evenly with a spoon.
Then top with the remaining cheese.
Bake the enchiladas for 25 minutes or until the cheese has melted and is bubbly.
The enchiladas will look like this once done.
I don’t know of too many things that look more delicious than this.
I’m telling you I could eat tex mex cheese enchiladas every week and never get bored! They’re that good.
What do I serve enchiladas with?
If you really want to impress friends and family serve a delicious agua fresca along with the enchiladas.
The best tex mex cheese enchiladas
These enchiladas will make you everyone’s favorite cook and they’ll request this meal every time they see you.
I’m not kidding!
Garnish this meal with cilantro, diced onion, shredded lettuce, sour cream etc.
Thank you so much for visiting today!
I hope you enjoyed this recipe as it’s one of my favorites.
Please don’t forget to leave it a rating below. See you soon!
tex mex cheese enchiladas
tex mex enchiladas are an easy, quick, and delicious meal that can feed a crowd
For the sauce
- 1/3 cup flour
- 6 tbs chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp ground cumin
- 3/4 tsp ground black pepper
- 1/2 tsp oregano leaves crushed
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 4 cups chicken broth
For the enchiladas
- 24 corn tortillas
- 32 oz shredded cheddar jack cheese
- 1/2 onion diced
- 1 cup vegetable oil
For the sauce
Heat up the oil in a pot over medium heat. Once hot whisk in the flour and cook for about a minute.
Then add the spices and seasonings and whisk until clumpy. Cook for another minute.
slowly stir in the chicken broth while continuously stirring to prevent lumps from forming.
Bring sauce to a boil then simmer for about 10 minutes until thickened. Continue to stir often.
Remove sauce from heat and set aside.
For the enchiladas
Heat up the oil in a skillet over medium high heat.
Quickly fry the tortillas one at a time for a few seconds on each side. Then transfer to a paper towel lined plate to drain.
Preheat oven to 350
Combine the cheese and diced onion in a bowl.
Line a baking sheet with foil. Take a tortilla and dip it in the sauce. Then lay it on the baking sheet.
Put some of the cheese and onion mixture on the tortilla and roll it up.
Repeat with the rest of the tortillas.
Top the enchiladas with any leftover sauce. Then with the leftover cheese.
Bake for 25 minutes or until the cheese is melted and bubbly.