Enchiladas are always a treat and these spicy ones are made with cheese, spices and a chicken broth-based sauce. They’re easy to make and you can also prepare them ahead and cook them later if you want to do that.
Although these are pretty spicy, you can adjust the amount of heat to suit your preferences. Gebhardt chili powder is one great option, although this brand has changed the formulation since it first came out. You can use any kind of chili powder you happen to like or whatever you have at home.
You might like to serve these with something contrasting such as a crisp green salad or some steamed or roasted vegetables. They also make a nice snack by themselves and could very well end up becoming a new family favorite (maybe will less spice if you’re feeding kids too!)
Why You’ll Love the Recipe
These enchiladas are easy to make and truly delicious. You can use any amount of chile and any kind you prefer, to tailor these exactly to your preferences.
How to Serve Them
Serve these hot, paired with your favorite south of the border sides.
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Can You Make Them Ahead?
Yes, you can prepare these ahead and then cover the baking dish with foil or plastic wrap and bake later or whenever you’re ready.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Feel free to adjust the spices to your liking. You can also use a different type of cheese or sub vegetable or beef broth for the chicken broth.
Homemade enchiladas make a delicious meal. Whip up these spicy beauties and serve them with Mexican rice and beans and some vegetables for a tasty dinner everyone will love.
Red Cheese Enchiladas
Ingredients
- 2 cups chicken broth
- ¼ teaspoon dried oregano
- 3 tablespoons Gebhardt chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons cooking oil
- 4 tablespoons all-purpose flour
- ½ teaspoon ground cumin
- Corn tortillas and Mexican cheese to serve
Instructions
- Heat the oil in a pot then pour in the flour and cook, whisking constantly, for a minute or so.
- Mix in the cumin, garlic powder, chili powder, oregano, and salt.
- Next pour in the broth, whisking all the time to get rid of clumps.
- Keep cooking for 15 minutes or until thickened.
- Preheat the oven to 350 degrees F.
- Dip the corn tortillas in this sauce one by one until pliable.
- Immediately put them in a greased 7 x 11-inch baking pan.
- Sprinkle Mexican blend cheese on top and roll the tortilla around it.
- Continue until they’re all rolled up with cheese inside.
- Pour the remaining sauce over the top, sprinkle on more cheese, and bake for 20 to 25 minutes.
