📝 About This Recipe
These decadent cheese enchiladas bring the vibrant flavors of Mexico to the kosher kitchen with a focus on high-quality dairy and a deeply aromatic homemade red sauce. Each corn tortilla is lightly fried to suppleness, stuffed with a molten blend of Monterey Jack and sharp cheddar, and smothered in a smoky, velvet-smooth chili gravy. This dish is a true 'Milchig' celebration, offering a comforting, soul-warming meal that balances heat, earthiness, and creamy richness.
🥗 Ingredients
The Red Enchilada Sauce
- 1/4 cup Vegetable Oil (or any neutral oil)
- 1/4 cup All-purpose Flour
- 3 tablespoons Chili Powder (mild or medium)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 2 cups Vegetable Broth (ensure it is certified kosher)
- 1 tablespoon Tomato Paste
- 1/2 teaspoon Kosher Salt (to taste)
Enchilada Assembly
- 12 pieces Corn Tortillas (yellow or white corn)
- 3 cups Monterey Jack Cheese (shredded, divided)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/2 piece Yellow Onion (finely diced)
- 1/2 cup Vegetable Oil (for softening tortillas)
Garnish and Serving
- 1/2 cup Sour Cream (for drizzling)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Pickled Jalapeños (optional for heat)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic or glass baking dish with oil or cooking spray.
-
2
Prepare the roux for the sauce: In a medium saucepan over medium heat, add 1/4 cup vegetable oil and whisk in the flour. Cook for 1-2 minutes until the mixture is bubbling and slightly golden, but not brown.
-
3
Stir in the chili powder, cumin, garlic powder, and oregano. Cook for 30 seconds to toast the spices and release their essential oils, being careful not to burn them.
-
4
Slowly whisk in the vegetable broth and tomato paste. Continue whisking constantly to ensure there are no lumps. Bring the sauce to a gentle simmer.
-
5
Reduce heat to low and let the sauce thicken for about 5-8 minutes. Season with kosher salt to taste. It should be thick enough to coat the back of a spoon.
-
6
In a small skillet, heat the remaining 1/2 cup of vegetable oil over medium-high heat. Using tongs, flash-fry each tortilla for 5-10 seconds per side until soft and pliable. Do not let them get crispy.
-
7
Drain the softened tortillas on a plate lined with paper towels to remove excess oil.
-
8
Ladle about 1/2 cup of the warm enchilada sauce into the bottom of your prepared baking dish and spread it evenly.
-
9
Set up an assembly station with your tortillas, the shredded cheese blend (reserve 1 cup for the top), and the diced onions.
-
10
Dip a tortilla into the remaining sauce to coat both sides lightly. Place it on a flat surface, add a generous handful of cheese and a sprinkle of onions in the center, and roll it up tightly.
-
11
Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas until the dish is packed snugly.
-
12
Pour the remaining enchilada sauce over the top of the tortillas, ensuring the edges are well-covered so they don't dry out. Sprinkle with the reserved 1 cup of cheese.
-
13
Bake in the center rack for 15-20 minutes, or until the cheese is melted, bubbly, and slightly browned at the edges.
-
14
Remove from the oven and let rest for 5 minutes. This allows the sauce to set slightly, making serving much easier.
-
15
Garnish with a drizzle of sour cream, fresh cilantro, and pickled jalapeños before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents them from melting into that perfect, gooey consistency. Don't skip the step of lightly frying the tortillas; this creates a fat barrier that prevents the corn from becoming mushy when soaked in sauce. If the sauce becomes too thick while sitting, whisk in a splash of water or more broth to loosen it up before assembly. For a deeper flavor, use a mix of mild and hot chili powders to customize the heat level to your family's preference. Ensure your vegetable broth is certified 'Pareve' to maintain the integrity of your Kosher Dairy meal.
🍽️ Serving Suggestions
Serve alongside a zesty Mexican street corn salad (Esquites) for a bright contrast. Pair with a refreshing glass of chilled hibiscus tea (Jamaica) or a crisp Sauvignon Blanc. Accompany with a side of cilantro lime rice and slow-cooked black beans. A simple avocado salad with lime and sea salt provides a creamy, fresh element to the plate. Finish the meal with a classic dairy flan for a traditional Mexican dessert experience.