There is a restaurant near where I grew up that serves real, authentic Mexican food. Their cheese enchiladas are THE best, and people will drive long distances to enjoy them. When I met my husband, I took him to this restaurant, and he loved it because the cheese enchiladas tasted similar to his grandma’s. We have since made it our mission to find authentic cheese enchiladas in a restaurant near where we live, but unfortunately, most restaurants serve them with some sort of odd cheese sauce, and they are nowhere near as good as these…and the key, I have found out, is something called “gravy” and quality cheese!
Real, authentic, delicious Mexican cheese must be oozing with real cheese and enchilada gravy, my friends. Remember that. Do not settle for less!
So…to be uber authentic with this recipe, you will need lard, not oil. I have never, used lard, and we cannot tell the difference, but I do find avocado oil is the best choice. Use what you have on hand or make a trip to the store to get some real lard; it’s up to you! 
I love making cheese enchiladas because they are delicious, of course, but also because my KIDS think they are delicious! Luckily they have never had my husband’s family to make them enchiladas because they say mine are the best! They even get in on the fun of making them.
Authentic Cheese Enchiladas
Ingredients
- 4 cups shredded cheddar cheese
- 1 cup avocado oil
- 1/3 cup flour
- 3/4 tsp salt
- 2 tsp garlic powder
- 2 tsp cumin
- 1 TBSP chili powder
- 2 cups chicken broth
- 15-18 corn tortillas
Instructions
- Heat 1/2 cup of avocado oil pan over medium heat.
- Add in 1/3 cup of flour and whisk together to form a roux.
- Add in salt, garlic powder, cumin, and chili powder and whisk together well.
- Add in 2 cups of chicken broth and whisk until the sauce thickens. (If it is too thick, add more broth, a tablespoon at a time)
- Turn enchilada gravy down to low and simmer while you complete the next steps, about 15 minutes.
- Preheat oven to 400 degrees.
- Heat 1/2 cup of oil or lard in a skillet on medium high. (This will make your tortillas not break when you fold them up.)
- When oil is hot, place one tortilla in oil for 20 seconds and flip.
- Cook for 10 more seconds and remove it. Place it on a paper towel lined pan or plate to absorb some of the oil.
- Repeat for the rest of your tortillas.
- When all your tortillas have been slightly cooked, sprinkle cheese in the middle of each tortilla and roll them up.
- Place rolled up, cheese stuffed tortillas on an oven safe plate, skillet, or casserole dish.
- Spoon enchilada sauce/gravy over the tortillas.
- Sprinkle as much shredded cheese on top of enchiladas as you like.
- Cook enchiladas in the oven for 5-10 minutes, watching carefully so they don't burn.
- Serve with rice and beans, or eat them by themselves!
Make a side of Instant Pot Mexican Rice and Instant Pot Refried Beans to accompany your enchiladas!
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Marie Beausoleil says
January 9, 2017 at 6:49 pmOh … so that's how they're made. I'm Canadian and went to Texas once, years ago. There I discovered enchiladas and fell in love with them, but they've never tasted the same when I've gone to Mexican restaurants here. These look very, very good, and they actually look easy to make. Thank you!
Gena says
January 11, 2017 at 9:39 pmI am actually shocked that *most* restaurants I go to don’t make them this way. In my opinion, they’re so much better! Thanks for stopping by and I hope you like the recipe!
Michelle says
January 9, 2017 at 9:28 pmIronically, I made chicken enchiladas for dinner tonight, and they were a huge hit. I haven't made enchilada sauce myself before, but I will now! #client
Joana adams says
April 16, 2017 at 10:13 pmI thought enchilada sauce had tomato in it or,is this the non_Auththinic type?
Gena says
April 24, 2017 at 9:55 pmIt depends what kind of enchiladas you’re talking about. Generally speaking, Tex Mex enchiladas have the red enchilada sauce. I personally don’t like it, but many people do!
martha stangland says
November 11, 2017 at 7:07 pmdo you have this in receipe form?
Gena says
November 22, 2017 at 9:39 amI don’t, but feel free to copy and paste into a word doc so you can print it out. Recipe plugins don’t like my format well, sorry.
Rebecca Brenham says
December 3, 2017 at 6:17 pmThis is a very good, basic recipe for TexMex enchilada sauce. The only thing I do differently is use Mexican chili powder because I think it taste more authentic and I adjust the spices as we like it very spiced. This recipe is perfect for stuffing enchiladas with cheese, especially, that loaf of melting cheese we grew up with, and scrambled eggs with green onions, or anything you want, for brunch! My hubby prefers flour, but I like corn tortillas better. Pass the jalapeños, por favor! P.S. Pour chili con queso over the sauce. Wow!
JMartin says
March 16, 2018 at 11:06 amthese were yummy !! I also made the Spanish rice. Needless to say it was a big hit ! thank you :)) btw, the sauce was a little thick but nothing that a little more broth couldn’t take care of 😉
Gena says
March 16, 2018 at 11:22 amI’m so glad to hear it! Also glad you took care of the thick sauce with a little broth! My family loves this meal!
Mary Hunnicutt says
March 22, 2018 at 8:52 amThese look so good! I make my own enchiladas all the time, but have never made the sauce from scratch. Pinning this to try!
Corinna says
April 3, 2018 at 2:21 pmGetting ready to make this!! Hope it’s as good as you claim it is. 🙂
Gena says
April 5, 2018 at 9:32 pmAwesome! I’m interested to know how it turned out!
Eli says
April 8, 2018 at 7:58 pmThis is a great recipe for true TEX-MEX enchiladas, originally created to satisfy gringo palates, and very similar to the one I use which I found in ‘The Tex-Mex Cookbook
Book’ by Robb Walsh. Mr Walsh is considered to be a leading authority on the history and origins of Tex-Mex cuisine.
Authentic MEXICAN enchiladas use a sauce made with dried red chile peppers, not chili powder. I rec’d the following recipe 25 years ago from a sweet lady, born and raised in Mexico before moving to Texas. She said it was her mama’s recipe, who learned it from her abuela. So it goes back several generations. No tomatoes, no chili powder, no stock. Only dried red chile peppers, toasted and simmered, then pureed & finally “fried”.
True Red Sauce for Enchiladas Rojas
4 guajillo peppers, seeds removed.
4 ancho peppers seeds removed.
2 garlic cloves chopped
1/4 teaspoon Mexican oregano
Salt and pepper to taste
Lard for frying
Slightly toast the peppers on a hot comal [cast iron griddle] or iron skillet, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step only takes a few seconds on each side of the peppers.
Once toasted, place them in a saucepan, cover them with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of fresh water and blend until you have a smooth sauce. Strain the sauce into a large bowl using a fine strainer, pressing on the solids to get all the goodness. Season with the oregano, salt, and pepper, and set aside.
The last thing you must do to get the best flavor is fry the sauce.
Heat 1 TBSP lard [I use oil] in a frying pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Your sauce is now ready to use.
My friend filled her enchiladas with shredded Mexican cheese [something like Queso Oaxaca or Queso Menonito aka Queso Chihuahua] and minced onion [Monterrey Jack works well as a substitute] and then topped the finished dished with a drizzle of Mexican Crema and crumbled Queso Fresco or Cotija.
Those were real, authentic red enchiladas as made in Chihuahua, Mexico.
You can play around with the blend of dried chiles until you find the taste that you and your family like the best. Anchos are milder [they are dried, ripe poblano peppers], Guajillos bring the heat [Guajillos are the dried form of Mirasol chiles. They can range from mild to medium in heat]
The Sauce can be made one of two days ahead and also freezes well up to 2 month.
Gena says
April 8, 2018 at 9:21 pmThis recipe that I posted is VERY similar to the one that my Mexican grandmother-in-law makes. It’s so funny that there are different flavors and variations to Mexican food across Mexico. There’s Jalisco style, Baja, and the list just goes on. I’ve never been a fan of “enchilada sauce,” but I know many who are! Sounds like you have a winner for those who love it!
Lana says
June 4, 2018 at 4:57 pmJust made these for dinner and the were amazing!!! I thinned out out the sauce with an additional 1/4 of stock but that is just a personal preference.
Gena says
June 11, 2018 at 11:13 amI’m so glad you liked them!
Alyssa says
August 6, 2018 at 4:54 pmI am going to try this tonight!!!! I will be doing some cheese, and then going to do some beef enchiladas also… I don’t think beef will ruin the recipe!
Gena says
August 6, 2018 at 5:59 pmI bet beef enchiladas would taste delicious! 🙂
David boldrick says
December 22, 2018 at 11:36 amBeen loking a good enchilada recipe. You know they get almost 40 dollars a dozen at most Mexican can restaurants Need a bunch for family Christmas. Yours look excellent. Merry Christmas from other dallas folks
Gena says
December 22, 2018 at 12:32 pmGreat, I hope you enjoy!