Cheese Enchiladas
Updated Nov. 6, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons neutral oil, such as canola, plus more for greasing
- 3tablespoons all-purpose flour
- 4garlic cloves, minced
- 2tablespoons ground red chile powder (see Tip)
- 2teaspoons ground cumin
- 1teaspoon dried oregano
- ½teaspoon ground black pepper, plus more for sprinkling
- 2cups beef broth (see Tip)
- Salt
- 10corn tortillas
- 1pound shredded Cheddar (5 cups)
- ½ cup finely diced white onion
- Fresh parsley or cilantro, for garnish (optional)
Nutritional analysis per serving (4 servings)
860 calories; 60 grams fat; 28 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 40 grams protein; 1307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Step 2
Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Step 3
Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- Step 4
While whisking constantly, add beef broth ¼ cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Step 5
Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.
- Step 6
Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.
- Step 7
Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Step 8
Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Step 9
Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
- You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter. To make it vegetarian, substitute vegetable broth for the beef broth.
Private Notes
Comments
My mom is from Juarez and I have a regional suggestion from watching her make enchiladas, one of the few foods she cooked (my dad, a Hippy Okie from Frederick OK did most of the cooking in the house!) She dipped the corn tortillas in warm oil to keep them from cracking, gave a little shake to drip the excess oil, then immediately dipped them into the sauce before stacking on a plate to await the filling. TY for your story! I'm a Queer Mexican-American and reading your experience deeply moved me.
As a native San Antonian, I implore you: do not make enchiladas with flour tortillas.
One can avoid the oil dipping by placing a pair of tortillas flat in a microwave oven, covering them with a damp paper towel, and heating them on high for 30 seconds (adjust the time depending on the power of your microwave oven). They'll come out steamy, hot and pliable.
This is included in a set of recipes for vegetarian casseroles, but it includes beef broth?
These were listed as a "vegetarian casserole" but they're not if they have beef broth.
To raise recipe to a five-star and cut down on at least 2 cups of the cheese, fill the enchilada with caramelized onions, a sprinkle of cheese and a few black olives to taste. (Read about this in an LA Times recipe long ago and it's been my go-to vegetarian enchiladas ever since.)