Tex-Mex Cheese Enchiladas

This Tex-Mex Cheese Enchiladas recipe brings all the bold and smoky flavors of Tex-Mex cuisine to a comforting and satisfying dish. The star of the show is the smoky chile gravy made with dried ancho chiles, cumin, garlic, and oregano, providing a rich and flavorful base for the enchiladas. We’ve replaced the processed cheese commonly used in this dish with a delightful combination of cheddar and Monterey Jack, offering both flavor and smooth meltability. To save time and reduce excess grease, we’ve discovered a shortcut for preparing the corn tortillas by brushing them with oil and microwaving them. With a sprinkle of chopped onion and a final bake in the oven, these enchiladas are transformed into a mouthwatering and cheesy delight.

SERVES 4 TO 6

INGREDIENTS:

• 2 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (½ cup)
• 1 tablespoon cumin seeds
• 1 tablespoon garlic powder
• 2 teaspoons dried oregano
• 5 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• Salt and pepper
• 2 cups vegetable broth
• 2 teaspoons distilled white vinegar
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 6 ounces sharp cheddar cheese, shredded (1½ cups)
• 12 (6-inch) corn tortillas
• 1 onion, chopped fine

INSTRUCTIONS:

1. Toast the dried ancho chiles and cumin in a 12-inch skillet over medium-low heat, stirring often, until fragrant (about 2 minutes). Transfer to a spice grinder and let cool for 5 minutes. Add garlic powder and oregano, then grind everything to a fine powder.
2. Heat 3 tablespoons of oil in the same skillet over medium-high heat until shimmering. Stir in the ground chile mixture, flour, ½ teaspoon salt, and ½ teaspoon pepper. Cook until fragrant and slightly deepened in color (around 1 minute). Slowly whisk in the vegetable broth and bring to a simmer. Reduce heat to medium-low and cook, whisking often, until the sauce thickens and measures 1½ cups (approximately 5 minutes). Whisk in the vinegar and season with salt and pepper to taste. Remove from heat and cover to keep warm.
3. Preheat the oven to 450 degrees and adjust the oven rack to the middle position. Spread ½ cup of the sauce over the bottom of a 13 by 9-inch baking dish. Combine the shredded cheeses in a bowl and set aside ½ cup for topping. Brush both sides of the tortillas with the remaining 2 tablespoons of oil. Stack the tortillas, wrap them in a damp dish towel, and place them on a plate. Microwave until warm and pliable (about 1 minute).
4. Working with one warm tortilla at a time, spread ¼ cup of the cheese mixture across the center of the tortilla and sprinkle with 1 tablespoon of chopped onion. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Arrange the enchiladas in 2 columns across the width of the dish.
5. Pour the remaining sauce over the top to cover the enchiladas completely and sprinkle with the reserved cheese. Cover the dish tightly with greased aluminum foil. Bake until the sauce is bubbling and the cheese is melted (about 15 minutes). Sprinkle with the remaining chopped onion and serve.

TIPS:

• When toasting the dried ancho chiles and cumin, be cautious not to burn them, as it can impart a bitter taste. Toast them just until fragrant for about 2 minutes.
• For convenience, use a spice grinder to grind the toasted chiles, cumin, garlic powder, and oregano into a fine powder.
• Make sure to whisk the flour into the oil and spice mixture until fragrant and deepened in color before adding the broth. This helps to develop the flavors of the gravy.
• To prevent the tortillas from becoming soggy, microwave them in a damp dish towel for about 1 minute to warm and soften them before assembling the enchiladas.
• Ensure that the enchiladas are rolled tightly around the cheese and onion filling to prevent any unraveling during baking.

These Tex-Mex Cheese Enchiladas are a delightful and cheesy twist on the classic Tex-Mex dish. With their smoky chile gravy and gooey cheese filling, these enchiladas are sure to be a hit at the dinner table. Enjoy them with a side of rice, beans, or a fresh green salad for a complete Tex-Mex feast.