Receta

Nothing beats the classic comfort of warm, cheesy enchiladas straight from the oven—corn tortillas rolled around a generous filling of melted cheese, smothered in rich red sauce, and topped with even more cheese that bubbles and browns to perfection. These Cheese Enchiladas are pure indulgence, perfect for family dinners, potlucks, or cozy nights in. They’re surprisingly easy to make at home and always disappear fast!

The Geedel Rotary Cheese Grater makes quick work of shredding all that cheese, saving you time without the knuckle-scraping hassle of a box grater.

🧀Ingredients (Serves 4–6)

For the enchiladas:

12 corn tortillas

4 cups shredded cheese (mix of cheddar, Monterey Jack, or Mexican blend)

1 small onion, finely diced (optional, for filling)

For the red enchilada sauce:

3 tbsp vegetable oil

3 tbsp all-purpose flour

2 tbsp chili powder (mild or hot to taste)

1 tsp ground cumin

½ tsp garlic powder

½ tsp dried oregano

¼ tsp salt

2 cups vegetable or chicken broth

1 (8 oz) can tomato sauce

For topping (optional):

Extra shredded cheese

Sliced green onions

Chopped cilantro

Sour cream

Sliced jalapeños

📋Step-by-Step: How to Make Them

Make the enchilada sauce

Heat oil in a saucepan over medium heat. Whisk in flour and chili powder; cook 1 minute. Add remaining spices, then slowly whisk in broth and tomato sauce. Simmer 10 minutes until thickened. Set aside.

Prep the cheese

Using the hand crank cheese grater with the coarse shredding blade, quickly shred your cheese blend into fluffy, uniform strands—perfect for even melting. If adding onion, mix about ½ cup shredded cheese with the diced onion for the filling.

Soften the tortillas

Warm tortillas (in microwave or lightly fry in oil) so they’re pliable and won’t crack when rolling.

Assemble the enchiladas

Spread ½ cup sauce in the bottom of a 9x13 baking dish. Fill each tortilla with a generous handful of shredded cheese (and onion mix if using), roll tightly, and place seam-side down in the dish.

Sauce and top

Pour remaining sauce evenly over the rolled enchiladas. Sprinkle extra shredded cheese on top.

Bake

Bake at 375°F (190°C) for 20–25 minutes until the cheese is bubbly and lightly golden. Broil for 1–2 minutes for extra browning if desired.

🥛Tips & Variations

Spicy version – Add diced green chiles or a dash of cayenne to the filling.

Creamy twist – Drizzle sour cream mixed with a little milk over the top before baking.

Veggie boost – Mix in finely shredded zucchini or carrots with the cheese for hidden veggies.

Make-ahead – Assemble up to a day ahead, cover, and refrigerate. Add 5–10 minutes to bake time.

Gluten-free – Naturally gluten-free with corn tortillas.

🌯A Crowd-Pleasing Classic

These Cheese Enchiladas deliver that restaurant-style flavor with minimal effort—melty, saucy, and utterly satisfying. They’re guaranteed to become a regular in your dinner rotation.