Crispy Cheese Enchiladas

These crispy cheese enchiladas are a beloved family recipe passed down from my Grandma. With simple ingredients and a few easy steps, they capture the essence of homemade comfort food.

Soft flour tortillas are dipped in a rich red chile sauce, then lightly fried and filled with melted cheddar cheese and fresh onions.

Pan-fried to a golden, crispy perfection, these enchiladas are the perfect balance of flavor and texture, bringing a taste of tradition to your table.

Why You’ll Love This Recipe:

People will love this recipe because it combines the perfect balance of flavors and textures in every bite.

The warm, rich red chile sauce adds a deep, savory kick, while the cheddar cheese melts into a gooey, comforting filling.

The lightly fried tortillas, crispy on the outside and soft on the inside, create a satisfying crunch that elevates the dish.

Plus, the simplicity and nostalgia of this family recipe bring a taste of home, making it both comforting and delicious—an instant crowd-pleaser for any occasion.

Key Ingredients:

Key ingredients in this recipe include soft flour tortillas, which provide the perfect base for the enchiladas; rich red chile sauce that adds a flavorful, slightly smoky kick; sharp, melted cheddar cheese for a creamy, savory filling; and fresh, diced onions that add a touch of sweetness and crunch.

These simple yet essential ingredients come together to create a dish that’s both comforting and packed with flavor.

Crispy Cheese Enchiladas

Ingredients:

8-10 flour tortillas (medium size)

1-2 cups red chile sauce (preferably homemade or store-bought)

2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack for extra flavor)

1 small onion, finely diced

Vegetable oil (for frying)

Salt to taste

Instructions:

Prepare the Red Chile Sauce:

If you’re using store-bought red chile sauce, make sure it’s your favorite brand.

Otherwise, you can make a quick homemade version by simmering dried red chiles with garlic, onion, and a bit of cumin and salt until soft, then blending into a smooth sauce.

Heat the Red Chile Sauce:

In a saucepan, gently warm the red chile sauce over medium heat. Keep it warm for dipping the tortillas.

Prepare the Tortillas:

Heat a small amount of vegetable oil in a skillet over medium heat.

Lightly fry each flour tortilla for just a few seconds on one side until it’s slightly crispy but still pliable.

Flip it and cook for another 10-20 seconds.

The tortilla should still be soft but with a light crisp on one side.

Remove from the skillet and place it on a plate lined with paper towels.

Dip in Red Chile Sauce:

Quickly dip each tortilla into the warm red chile sauce, making sure the surface gets coated but doesn’t get too soggy.

Shake off any excess sauce.

Assemble the Enchiladas:

Place the dipped tortilla back into the hot skillet (add a little oil if necessary).

On the un-sauced side, sprinkle a generous amount of shredded cheddar cheese and diced onions.

Then fold the tortilla in half to create a half-moon shape.

Pan Fry:

Cook the folded tortilla on both sides in the skillet until it becomes crispy and golden brown, about 2-3 minutes per side.

You can adjust the cooking time for more or less crispiness.

Repeat with the remaining tortillas.

Serve:

Once all the enchiladas are crispy and golden, serve them hot.

You can garnish with sour cream, guacamole, or additional diced onions, if desired.

Notes:

Tortillas: You can use either store-bought or homemade flour tortillas. Make sure they are soft and pliable to easily fold and fry.

Red Chile Sauce: If you prefer a milder heat, adjust the amount of chile sauce or use a milder variety. You can also make your own sauce by blending dried red chiles, garlic, and spices for a fresher flavor.

Cheese: While cheddar is the traditional choice, feel free to mix in Monterey Jack or Oaxaca cheese for extra creaminess and flavor.

Pan Frying: Adjust the frying time based on your preference for crispiness. If you like them extra crispy, fry a little longer, but be careful not to burn the tortillas.

Make Ahead: You can prep the tortillas by frying and dipping them in advance, then store them in the fridge to assemble and fry later, saving time during busy weeknights.

Serving Suggestions: For extra flavor, top with sour cream, guacamole, or fresh cilantro, or serve with a side of Mexican rice or beans.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 2 enchiladas

Frequently Asked Questions:

Can I use corn tortillas instead of flour tortillas?

While this recipe traditionally uses flour tortillas for their softness and ability to crisp up, you can certainly substitute corn tortillas if you prefer. Just be aware that corn tortillas might break more easily when folding, so it’s helpful to warm them up first to make them more pliable.

Can I make these enchiladas ahead of time?

Yes! You can prepare the tortillas by frying and dipping them in the red chile sauce in advance.

Store them in an airtight container in the fridge, and then assemble and fry them the day you plan to serve.

This will save you time during the cooking process.

How can I make these enchiladas spicier?

To add more heat, use a spicier red chile sauce or add chili powder, cayenne pepper, or diced jalapeños to the filling or sauce.

You can also try adding hot sauce on top when serving for an extra kick!

Can I make these enchiladas vegetarian?

Absolutely! This recipe is already vegetarian, but you can add extra vegetables such as sautéed bell peppers, zucchini, or mushrooms to the filling for added flavor and texture.

How do I store leftovers?

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 2-3 days.

To reheat, you can microwave them or heat them in a skillet over medium heat until they are warmed through and crispy again.

Do I need to fry the tortillas before dipping them in the red chile sauce?

Yes, lightly frying the tortillas before dipping them helps them hold up better when they are dipped in the red chile sauce.

It also gives them a slight crispiness, which adds texture to the final dish.

Just make sure not to fry them too long—you’re aiming for soft but slightly crispy on one side.

Can I use store-bought red chile sauce instead of making my own?

Absolutely! Store-bought red chile sauce is a great time-saver and can still provide a lot of flavor. Just be sure to choose a good-quality sauce that you enjoy.

If you prefer a more authentic touch, you can make your own by simmering dried chiles, garlic, and spices to blend into a smooth sauce.

How do I avoid the tortillas getting too soggy when dipping them in the chile sauce?

To prevent the tortillas from getting too soggy, dip them quickly and don’t let them soak in the sauce.

A fast dip in the warm sauce ensures they get coated without absorbing too much liquid, keeping the tortillas soft but not soggy.

Can I use a different type of cheese in the enchiladas?

Yes, you can substitute cheddar with other types of cheese, such as Monterey Jack, mozzarella, or a blend of cheeses for a creamier texture.

Just keep in mind that different cheeses melt at different rates, so you may want to adjust the amount based on how melty and gooey you prefer the filling.

How do I make the enchiladas extra crispy?

For extra crispiness, make sure to fry the enchiladas on both sides until they are golden brown.

If you prefer them even crunchier, you can fry them for a little longer, but be careful not to burn them.

Alternatively, you can bake them in the oven at 375°F (190°C) for about 10-15 minutes for an extra crispy finish.