When my craving hits for Mexican food, and I’m short on time and energy, this recipe is the perfect solution. A “from scratch” red chili sauce is built in the same skillet that the enchiladas is baked in! For such a quick and simply recipe, the enchiladas are filled with gooey cheese and a tasty sauce– with a touch of lime for a bright and perfect finish.
We just returned from a 7-day cruise from Seattle to the inside passage of Alaska. I have so many photos to edit, but I’ve shared a few on my Facebook Fan Page. We got really lucky in Seattle, with perfect clear skies and sunny weather! Yes, Alaska– and its beautiful glaciers– are as beautiful as we expected. If you’ve always wanted to go, do it! You will love it!
I made these Tex-Mex Cheese Enchiladas right before we packed to leave on our cruise. Now that my “sea legs” have gone away, we’re unpacked and three more weeks left for my summer break– I am happy to share with y’all on how easy and delicious these are to make!
I clearly remember driving home from a really hectic day at my school. I was tired, but I wanted to use up some ingredients so that they wouldn’t go to waste while we were away. I was definitely craving Mexican, so I decided to try out this new recipe. One of my most popular recipes, on my blog, is for “Cheese & Onion Enchiladas with Texas Chili Gravy” . Like this recipe, it super easy to make and (most likely) you have all the ingredients you need to make it. The difference between the Texas Chili Gravy recipe and this one is that the homemade sauce has more of a tomato flavor. Folks, it’s super fast and easy to make and– trust me– it’s really, really good!
Let’s make it!
We start by softening chopped onion with a little vegetable in a 12″ skillet that has a lid. (If you don’t own one, I’ll give you an alternative way of making it in the recipe card.)
Once the onion is softened, I added flour, chili powder, tomato paste, garlic and oregano. That’s nice and thick…
… I whisked in some chicken broth.
There we go! We have a red chili sauce! Wasn’t that easy? I set aside one cup of the sauce and focused on making the enchiladas.
I used store-bought corn tortillas, and softened them by wrapping them in damp paper towels and microwaving them for about 30 seconds. You don’t want to skip this step, otherwise your tortillas can sometimes disintegrate before your eyes! No bueno.
I had a bag of pre-shredded Mexican blend cheese that I substituted for the Monterey Jack cheese that was listed in the original recipe. (Honestly, you can use whatever cheese you like.)
There are six enchiladas nestled inside the skillet, and in the red chili sauce.
The enchiladas receive a waterfall of the remaining sauce– and it’s time for the cheese.
I confess, that I added more than a cup of cheese. Don’t judge! I wanted to use it up, and we love cheese! Use whatever amount suits your fancy, and I won’t judge. The oven has been preheated to 450 degrees. I placed a lid on the skillet and baked it for ten minutes.
Wow! There’s some melted cheese happening here! Drool…
Baked, uncovered, for 5 more minutes– dinner is ready!
TASTING NOTES: I wish I could’ve gotten a shot of the melted cheese as I lifted it out of the skillet. Getting the enchiladas out of the skillet and onto a plate takes a little skill. I used two spatulas to lift them out, while holding my breath. I garnished the enchiladas with green onion, instead of regular onion. It’s just a personal preference, as I find green onion to be milder and it adds some pretty color. The sauce was very mild, and that’s the degree that my palate can handle. If you like it spicier, add some chipotle chili powder– that should do it! I didn’t have any sour cream nor fresh cilantro, but the next time I make this I think that would be great, too. I love one-skillet meals! They are a time saver and less dishes to worry about.
We chose Princess Cruises and sailed on the Star Princess. Their service was first-class, as everyone was helpful and had a great attitude. It’s great to be home, again, and I look forward to having more time to post more often than my usual once a week. At least, that’s the plan!
Tex-Mex Enchiladas for Two
Equipment
- 12-inch skillet
Ingredients
For the sauce:
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- 1 ½ tablespoons chili powder
- 1 ½ tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- 1 ½ cups chicken broth
For the enchiladas:
- 6 corn tortillas 6"
- 8 ounces Monterey Jack cheese shredded (2 cups), divided
- 2 tablespoons finely chopped onion
Garnish:
- Lime wedges
- chopped cilantro optional
Instructions
For the sauce:
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch oven safe skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add chili powder, flour, tomato paste, garlic, oregano, and pepper and cook until fragrant, about 1 minute. Gradually whisk in broth and bring to simmer. Cook until slightly thickened, about 4 minutes. Remove from heat. Measure out 1 cup sauce and set aside, leaving remaining sauce in skillet.
For the enchiladas:
- Stack tortillas and wrap in damp dish towel (or damp paper towels). Microwave until pliable, about 30 seconds. Place ¼ cup Monterey Jack across center of 1 tortilla, tightly roll tortilla around cheese, and place seam side down in sauce in skillet. Repeat with remaining 5 tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in single row in skillet.
- Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes longer. Sprinkle with onion and serve with lime wedges.
Notes
Nutrition
First time visiting your site. Looks great.
I plan on trying some of your recipes❤️
Hi Deanna! Thanks for visiting!
This does look easy! I will have to give a try!
It really is, Karen. I hope you do try it and enjoy it!
Saw the photo on FB and just reading your description had me drooling. I’ll make these but will substitute flour tortillas for corn as carbs be damned …