Make-at-home enchiladas that taste just like a dish you can order at your favorite Mexican restaurant. Packed with flavor and cheese!
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Did you ever have that one restaurant as a child that you absolutely LOVED? I did. It was called Casa Melinda and I absolutely loved when my parents would take us there.
I loved the Cheese Enchiladas, the warm salsa, and the hot sopapillas with honey butter that were served complimentary after every meal.
Unfortunately, the restaurant closed and I was heart broken.
I happen to be a member of a Facebook group for residents of our town and one day someone asked if any former employees happened to have any Casa Melinda recipes.
Low and behold, a few of them posted the amazing recipes for their enchilada sauce, cheese enchiladas, and salsa!
The recipes were written for a large restaurant batch, so when I made them for my family, I had to make a few adjustments, but the result is almost identical to the enchiladas I used to enjoy with my family as a child.
I hope you enjoy this amazing recipe. By the way, my husband loves this enchilada sauce so much, he requested we put it on everything. I mean everything! Haha 😉
- 1/4 Cup Butter
- 5 Cups Water, divided
- 1 (8 ounce) Can Tomato Sauce
- 1/4 Teaspoon Salt
- 1 Tablespoon Chili Powder
- 1/2 Tablespoon Paprika
- 1 1/2 Tablespoons Beef Bullion
- 1/2 Cup Flour
- 12 Corn Tortillas
- 4 Cups Shredded Cheese, divided
- 1/2 Cup Green Onions, chopped
- 1 Cup Vegetable Oil, for frying
Helpful Kitchen Tools
- In a large sauce pan, melt the butter over medium-high heat.
- Add 4 cups of water, tomato sauce, salt, chili powder, paprika, and beef bullion.
- Bring to a boil, then reduce the heat and simmer for 30-45 minutes, stirring occasionally.
- Mix together the flour and the remaining water (1 cup).
- Pour the mixture into the sauce and whisk over medium heat until it reaches your desired thickness.
- Keep warm while you prepare the enchiladas.
Cheese Enchilada Assembly
- In a small skillet, heat the oil over medium heat.
- Using tongs, place the tortillas in the hot oil for about 10 seconds on each side until the tortilla begins to bubble.
- Place the tortillas on a paper towel to drain.
- Mix 2 cups of the shredded cheese with the chopped onions, reserving some of the onions for garnish.
- Cover the bottom of a 9×13 baking dish with enchilada sauce.
- Add about 3-4 tablespoons of cheese to each tortilla, roll up and place in the baking dish.
- Cover the enchiladas with sauce and top with the remaining shredded cheese.
- Bake the enchiladas at 350 degrees for 20-25 minutes.
More Mexican Recipes to Try:
- Restaurant Style Salsa
- Mexican Pizzas
- Sweet Pork Barbacoa
- Creamy Tomatillo Ranch Dressing
- Chunky Guacamole